Levantine-style Macaroni Pasticcio

Ingredients

In this Levantine adaptation of Pasticcio di maccheroni, we incorporate traditional Levantine spices such as cinnamon, allspice, and nutmeg to infuse the dish with the flavors of the Levant. Additionally, we use ground lamb or beef instead of the traditional Italian meats like sausage or ground pork. The béchamel sauce is also enhanced with Middle Eastern flavors, making it a unique and delicious fusion of cuisines. We alse have the original recipe for Pasticcio di maccheroni, so you can check it out.

• 500g (1.1 lb) macaroni 500g (1.1 lb) macaroni
• 500g (1.1 lb) ground lamb or beef 500g (1.1 lb) ground lamb or beef
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 2 teaspoons ground cinnamon 2 teaspoons ground cinnamon
• 1 teaspoon ground allspice 1 teaspoon ground allspice
• 1/2 teaspoon ground nutmeg 1/2 teaspoon ground nutmeg
• 2 tablespoons tomato paste 2 tablespoons tomato paste
• 400g (14 oz) canned diced tomatoes 400g (14 oz) canned diced tomatoes
• 1 cup (240ml) chicken or beef broth 1 cup (240ml) chicken or beef broth
• Salt and pepper to taste Salt and pepper to taste
• 4 tablespoons butter 4 tablespoons butter
• 4 tablespoons all-purpose flour 4 tablespoons all-purpose flour
• 500ml (2 cups) milk 500ml (2 cups) milk
• 1/2 cup (50g) grated Parmesan cheese 1/2 cup (50g) grated Parmesan cheese
• 1/2 cup (50g) breadcrumbs 1/2 cup (50g) breadcrumbs

Nutrition

• Calories: 450 kcal / 1884 KJ
• Fat: 20g (12g saturated)
• Carbohydrates: 40g (8g sugars)
• Protein: 28g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   Cook the macaroni according to the package instructions until al dente. Drain and set aside.
3. 3.
   In a large skillet, heat some olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until translucent.
4. 4.
   Add the ground lamb or beef to the skillet and cook until browned. Drain any excess fat.
5. 5.
   Stir in the ground cinnamon, allspice, nutmeg, tomato paste, diced tomatoes, and broth. Season with salt and pepper to taste. Simmer for 10 minutes.
6. 6.
   In a separate saucepan, melt the butter over medium heat. Stir in the flour and cook for 1-2 minutes until lightly golden.
7. 7.
   Gradually whisk in the milk, ensuring no lumps remain. Cook until the sauce thickens, then remove from heat and stir in the grated Parmesan cheese.
8. 8.
   In a greased baking dish, layer half of the cooked macaroni, followed by the meat sauce, and then the remaining macaroni. Pour the béchamel sauce over the top and sprinkle with breadcrumbs.
9. 9.
   Bake in the preheated oven for 30-35 minutes, or until the top is golden and bubbling.
10. 10.
    Allow the pasticcio to cool for a few minutes before serving. Serve warm and enjoy!

Treat your ingredients with care...

• Ground lamb or beef — Make sure to choose lean ground meat for a healthier option. You can also mix lamb and beef for a more complex flavor.
• Cinnamon, allspice, and nutmeg — Use ground spices for convenience, but for the best flavor, consider grinding whole spices just before using.

Tips & Tricks

• For a vegetarian version, replace the ground meat with cooked lentils or a mix of sautéed mushrooms and eggplant.
• Experiment with different cheeses like feta or mozzarella for a unique twist.
• Add a pinch of ground cloves to the meat sauce for an extra layer of flavor.
• Serve the pasticcio with a side of fresh salad or pickled vegetables for a refreshing contrast.
• Leftovers can be refrigerated and reheated the next day for an equally delicious meal.

Serving advice

Serve the Levantine-style Macaroni Pasticcio warm, straight from the oven. Garnish with fresh parsley or mint leaves for a pop of color and freshness.

Presentation advice

To create an appealing presentation, cut the pasticcio into squares or rectangles and serve on individual plates. Drizzle some extra béchamel sauce on top and sprinkle with grated Parmesan cheese for an elegant touch.