Nutrition Facts

  • One serving:
  • Calories:
  • 445
  • Fat:
  • 26 g
  • Saturated Fat:
  • 14 g
  • Cholesterol:
  • 132 mg
  • Sodium:
  • 607 mg
  • Carbohydrate:
  • 35 g
  • Fiber:
  • 2 g
  • Protein:
  • 19 g


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Greek Pasta and Beef

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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

SERVINGS: 12

CATEGORY: Main Dish

METHOD: Baked

TIME: Prep: 30 min. Bake: 45 min.

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 cup butter
  • 1/4 cup all-purpose flour
  • 1/4 teaspoon ground cinnamon
  • 3 cups milk
  • 2 eggs, lightly beaten
  • 1/3 cup grated Parmesan cheese

Directions:

Cook macaroni according to package directions. In a large skillet, cook beef, onion and garlic over medium heat until meat is no longer pink; drain. Stir in the tomato sauce, water and seasonings. Cover and simmer for 10 minutes, stirring occasionally. Drain macaroni.
    In a large bowl, combine the macaroni, egg and Parmesan 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 bubbly and heated through. Let stand for 5 minutes before serving. Yield: 12 servings.


  • Re: Greek Pasta and Beef

    In the sauce only use 1/4 cup of

    butter. This recipe has a type o!!!

    machavon
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