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Greek Pasta and Beef Recipe

Greek Pasta and Beef Recipe photo by Taste of Home

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This delightfully different casserole gives everyday macaroni and cheese an international flavor. A co-worker who's a pro at Greek cooking shared the recipe years ago. It brings raves whenever I serve it. -Dorothy Bateman, Carver, Massachusetts

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Greek Pasta and Beef Recipe

Prep: 30 min. Bake: 45 min.

Yield: 12 Servings

30 45 75

Ingredients

1 package (16 ounces) elbow macaroni
1 pound ground beef
1 large onion, chopped
1 garlic clove, minced
1 can (8 ounces) tomato sauce
1/2 cup water
1 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon pepper
1 egg, lightly beaten
1/2 cup grated Parmesan cheese
SAUCE:
1/4 cup butter
1/4 cup all-purpose flour
1/4 teaspoon ground cinnamon
3 cups 2% milk
2 eggs, lightly beaten
1/3 cup grated Parmesan cheese

Directions

Cook macaroni according to package directions. In a large skillet, cook beef and onion over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Stir in the tomato sauce, water and seasonings. Cover and simmer for 10 minutes, stirring occasionally.
Drain macaroni and place in a large bowl. Stir in egg and cheese; set aside.
For sauce, in a large saucepan, melt butter; stir in flour and cinnamon until smooth. Gradually add milk. Bring to a boil over medium heat; cook and stir for 2 minutes or until slightly thickened. Remove from the heat. Stir a small amount of hot mixture into eggs; return all to pan, stirring constantly. Stir in cheese.
In a greased 3-qt. baking dish, spread half of the macaroni mixture. Top with beef mixture and remaining macaroni mixture. Pour sauce over the top. Bake, uncovered, at 350° for 45-50 minutes or until a thermometer reads 160°. Let stand for 5 minutes before serving. Yield: 12 servings.

Nutritional Facts 1 serving equals 330 calories, 13 g fat (6 g saturated fat), 96 mg cholesterol, 467 mg sodium, 35 g carbohydrate, 2 g fiber, 18 g protein.

Originally published as Greek Pasta and Beef in Taste of Home October/November 2000, p33

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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Reviews for Greek Pasta and Beef

Greek Pasta and Beef

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Reviewed on Feb. 17, 2013 by FLPatsFan

This dish sounded promising, but ended up being VERY bland. It was far too much work for too little flavor. Will not make again.

Reviewed on Oct. 06, 2012 by pettymama

I made this as directed and both my husband and I liked it. My kids however, did not. But they are pretty picky.

Reviewed on Aug. 10, 2011 by KScales

We apologize for an error with the amount of butter in the sauce. It should be 1/4 cup (not 1 cup). It will be corrected here soon. With the change, the fat grams per serving will be reduced to 13 g.

Taste of Home Test Kitchen

Reviewed on Jul. 21, 2011 by rmbarr059

Excellent. My husband is 2nd generation Greek and this is his favorite dish. When my stepson comes to visit us, he always requests it!

Reviewed on Dec. 01, 2010 by Blessed_with_6

This dish was excellent! I have made it several times and we all love it. The only thing I do different in this recipe is I leave out the nutmeg and cinnamon because my husband doesn't care for it in main dishes. I have added some Italian herbs (basil, oregano, parsley, etc) instead and have also just left out those 2 ingerdients. Both ways were great!

Reviewed on Jan. 16, 2010 by churmusidn

I have made this recipe numerous times since seeing in the magazine in October 2000. My husband is of Greek decent and loves when I make this.

Reviewed on Dec. 09, 2009 by trisha6623

I was wondering, this looks awesome, but can anyone give me some advice on how to lighten it up a little? 26 grams of fat is almost more than I eat all day.

Reviewed on Dec. 10, 2008 by MMJenkins0709

In your recipe in the Taste of Home Cookbook, Pg,106, in the directions #3 requests that you stir in a small amount of hot mixture. How much? Thanks! Sounds good. Can't wait to try it!

Reviewed on Sep. 22, 2008 by machavon

In the sauce only use 1/4 cup of

butter. This recipe has a type o!!!