Pastitsio with a Twist

This Pastitsio recipe combines traditional Greek flavors with a creative twist, featuring a hint of nutmeg in the béchamel sauce and a layer of roasted vegetables to enhance the dish's depth. It's a comforting, hearty pasta bake that is both satisfying and delicious, perfect for family gatherings or a cozy dinner at home.

Ingredients:

• 1 lb (450 g) penne pasta
• 1 lb (450 g) ground beef or lamb
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 can (14 oz) crushed tomatoes
• 2 tablespoons tomato paste
• 1 teaspoon cinnamon
• 1 teaspoon dried oregano
• Salt and pepper to taste
• 2 tablespoons olive oil
• 1 cup grated Parmesan cheese
• 3 cups milk
• 4 tablespoons butter
• 1/4 cup all-purpose flour
• 1/4 teaspoon nutmeg
• 2 large eggs, beaten
• 1 cup roasted vegetables (zucchini, bell peppers, or eggplant)

Instructions:

1. Preheat the oven to 350°F (175°C).
2. Cook the penne pasta according to package instructions until al dente, drain and set aside.
3. In a large skillet, heat olive oil over medium heat. Add the chopped onion and garlic, sauté until translucent.
4. Add the ground beef or lamb, cooking until browned. Stir in crushed tomatoes, tomato paste, cinnamon, oregano, salt, and pepper. Simmer for about 15 minutes.
5. In a separate saucepan, melt butter over medium heat. Whisk in flour and cook for 1-2 minutes. Gradually whisk in milk, bringing to a simmer until thickened. Stir in nutmeg and remove from heat.
6. In a bowl, combine the béchamel sauce with the beaten eggs and half of the grated Parmesan cheese.
7. In a greased baking dish, layer half of the cooked penne, followed by the meat sauce, roasted vegetables, and the remaining penne. Pour the béchamel sauce over the top and sprinkle with the remaining Parmesan cheese.
8. Bake for 30-40 minutes or until golden and bubbly. Allow to cool slightly before serving.