Greek Pastitsio

Step 1

Set the oven to 375°F and wait until the indicator light or beep tells you it has finished heating, about 10 minutes.

Step 2

Bring a large pot of salted water to a boil over high heat — the water should roll at a rapid boil, about 8 minutes.

Step 3

While the water heats, place a large skillet over medium-high heat and add the ground beef, breaking it apart with a wooden spoon as it cooks until no pink remains, about 5 minutes.

Step 4

Add the diced onion to the beef and stir, cooking until the onion turns translucent and soft, about 3 minutes.

Step 5

Sprinkle the dried oregano over the beef mixture and stir for 30 seconds until the kitchen smells strongly fragrant.

Step 6

Add the pasta to the boiling water and cook until just tender (al dente), about 2 minutes less than the package says, then drain in a colander.

Step 7

In a separate small saucepan, melt the butter over medium heat, then add the flour and stir constantly for 1 minute until it looks like wet sand.

Step 8

Slowly pour the milk into the flour mixture while whisking constantly to prevent lumps, until all milk is incorporated, about 2 minutes.

Step 9

Continue cooking the sauce over medium heat, stirring frequently, until it thickens enough to coat the back of a spoon, about 4 minutes.

Step 10

Spread half the cooked pasta in an even layer on the bottom of a 9-by-13-inch baking dish.

Step 11

Spread the entire beef mixture in an even layer over the pasta.

Step 12

Spread the remaining pasta in an even layer over the beef.

Step 13

Pour the warm béchamel sauce over the top pasta layer, using the back of a spoon to spread it evenly so it covers the entire surface.

Step 14

Place the baking dish in the preheated oven and bake uncovered until the top is golden brown with darker edges, about 25 minutes.

Step 15

Remove the dish from the oven and let it rest at room temperature for 10 minutes before serving to allow the layers to set.