A Mediterranean twist on the classic Italian favorite, this Greek-inspired baked ziti layers pasta with a warmly spiced beef and tomato sauce, creamy béchamel, and melted cheeses. Hints of cinnamon, oregano, and lemon give this dish its distinct Greek flavor—comforting yet bright. Perfect for family dinners, potlucks, or make-ahead meals, it’s hearty, aromatic, and sure to become a favorite.
INGREDIENTS:
12 ounces ziti pasta, cooked according to directions
1 small yellow onion, chopped
1 tablespoon olive oil
2 garlic cloves, minced
1 1/2 pounds grass-fed lean ground beef
2 (15-oz.) cans tomato sauce
1 tablespoon fresh lemon juice
1 1/2 tablespoons dried oregano
1 teaspoon sugar
1/2 teaspoon ground cinnamon
1 1/2 teaspoons kosher salt, divided
3 tablespoons butter
3 tablespoons all-purpose flour
3 cups milk
1 cup grated Parmigiano-Reggiano cheese
1/2 teaspoon freshly ground black pepper
Vegetable cooking spray
8 oz. shredded mozzarella cheese
1/3 cup fine, dry breadcrumbs
METHOD:
Preheat the oven to 350°F. Spray a 13×9-inch baking dish with nonstick cooking spray.
Cook ziti according to package directions until just al dente. Drain well and set aside.
In a large sauté pan, heat olive oil over medium heat. Add onion and cook 4–5 minutes until tender and translucent. Add garlic and cook for 30 seconds, stirring constantly. Add the ground beef and cook, breaking it up with a spoon, for about 5 minutes or until no longer pink. Stir in tomato sauce, lemon juice, oregano, sugar, cinnamon, and 1 teaspoon of salt. Bring to a simmer over medium-high heat and cook for 2–3 minutes to blend flavors. Remove from heat and set aside.
In a large saucepan, melt butter over low heat. Whisk in flour and cook for 2 minutes, stirring constantly to form a smooth roux. Gradually whisk in milk and increase heat to medium. Cook, whisking continuously, until the sauce thickens and coats the back of a spoon, about 5–7 minutes. Remove from heat and stir in Parmesan cheese, black pepper, and remaining ½ teaspoon of salt.
In a large bowl, toss the cooked pasta with the béchamel sauce until evenly coated. Spread the pasta mixture into the prepared baking dish. Spoon the meat sauce evenly over the pasta, then top with mozzarella cheese and breadcrumbs.
Bake uncovered for 20–25 minutes, or until bubbly and golden on top.
Let stand 10 minutes before serving for easier slicing.
SERVING SUGGESTIONS:
- Serve with a crisp Greek salad of cucumbers, tomatoes, olives, and feta.
- Pair with roasted vegetables or a loaf of warm crusty bread.
- Garnish with fresh parsley or oregano for a burst of color.
- Enjoy with a glass of red wine such as Merlot or a Greek Agiorgitiko.
