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Greek Pasta and Beef

Greek Pasta and Beef
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
12 ServingsPrep: 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:
  • 1/4 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
© Taste of Home 2013

2 of 2

Greek Pasta and Beef (continued)

Directions (continued)

  • occasionally. Drain macaroni.
  • In a large bowl, combine the macaroni, 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.
Nutrition 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.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
© Taste of Home 2013