Pastitcio Baked Pasta

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Pastitcio Baked Pasta

Prep Time40 mins
Cook Time1 hr
Course: Main Course
Keyword: pasta
Main Protein: Beef, Ground Beef
Cooking Method: Oven
Servings: 6
Calories: 866kcal


  • 17 oz. cavatappi pasta
  • 2 lb. ground beef browned
  • 1 onion chopped
  • 1/2 cup carrots peeled and chopped
  • 4 cloves garlic minced
  • 28 oz. diced tomatoes canned
  • 1/4 cup red wine or red cooking wine
  • 1 Tbsp. tomato paste
  • 1 tsp. brown sugar
  • 1/2 tsp. cinnamon
  • 1/4 tsp. nutmeg
  • 1/4 tsp. fennel seed crushed
  • pinch salt and pepper
  • pinch red pepper flakes
  • 1/2 cup Parmesan cheese grated
  • 2 eggs lightly beaten
  • 14 oz. Alfredo sauce
  • 1 cup Parmesan cheese grated
  • 1 9x13 foil tray or freezer safe casserole dish
  • optional: shredded cheddar cheese for topping


Assembly instructions:

  • Brown the ground beef.
  • While the beef is browning, cook the pasta according to the package directions. Drain and rinse. Set aside.
  • In a very large bowl, mix together the cooked ground beef, chopped onion, diced carrots, minced garlic, diced tomatoes, red wine, tomato paste, brown sugar, seasonings, and the first amount of Parmesan.
  • Stir in the pasta.
  • In another bowl, lightly beat 2 eggs and mix in the Alfredo sauce and second amount of Parmesan cheese. Fold into pasta mixture.
  • Scoop everything into a freezer-safe baking dish or large resealable freezer bag. If using a casserole dish, cover with two layers of foil. If using a freezer bag, remove excess air and seal. Freeze.

Cooking instructions:

  • Thaw.
  • If desired, top with shredded cheddar cheese.
  • Bake in an oven-safe dish at 350° for 1 hour. If baking from frozen, increase the cooking time by half an hour.


Calories: 866kcal | Carbohydrates: 74g | Protein: 49g | Fat: 40g | Saturated Fat: 16g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 16g | Trans Fat: 2g | Cholesterol: 179mg | Sodium: 570mg | Potassium: 1000mg | Fiber: 5g | Sugar: 8g | Vitamin A: 2251IU | Vitamin C: 16mg | Calcium: 411mg | Iron: 6mg