Ingredients per serving


Prepare the Meat Sauce

  • Lean ground beef 750.0 g
  • Onions, diced 150.0 g
  • Nutmeg, ground 22.0 ml
  • Cinnamon, ground 22.0 ml
  • Dill, fresh, chopped 22.0 ml
  • Oregano 30.0 ml
  • Garlic powder 30.0 ml
  • Paprika 30.0 ml
  • Salt and pepper to taste
  • Tomato sauce 740.0 g
  • Penne pasta (or Ziti), cooked 250.0 g
  • Parmesan cheese, grated 150.0 g

Prepare the Bechamel

Finish the Dish

  • Fresh herbs, as needed

This traditional Greek baked pasta dish with ground meat and bechamel sauce uses Knorr Culinary Cream with feta to simplify prep without sacrificing labor.



  1. Prepare the Meat Sauce

    • In a large skillet brown the beef and onions with all the spices. Cook for about 5 minutes, then add the tomato sauce. Let the meat and sauce mixture simmer for a few minutes until thick, and most of the sauce has reduced. Set aside and chill.
    • In a large bowl mix chilled meat sauce with cooled pasta and parmesan. Incorporate well and pack lightly in a greased half hotel pan.
  2. Prepare the Bechamel

    • Crack the eggs in a large bowl and whisk. Slowly incorporate 2 cups of preparedKnorr Culinary Creamand mix well. Slowly whisk this egg mixture into the remainder of theKnorr Culinary Creamuntil its fully incorporated. Add the parmesan and crumbled feta.
    • Pour the béchamel on top of the meat and pasta mixture and let it set. This will create its own layer on top of the pasta.
  3. Finish the Dish

    • Bake at 190 C for 1.5 hours or until the “béchamel custard” is set and golden brown. Allow to rest for at least 25 min before cutting into squares.
    • Garnish each piece with parmesan cheese and fresh herbs.
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