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Pastitsio

Pastitsio
Guests always seem to gobble up this authentic Greek beef and pasta casserole. The creamy white sauce is delicious.—Amanda Briggs, Greenfield, Wisconsin
4 ServingsPrep: 35 min. Bake: 30 min. + standing

Ingredients

  • 1 package (7 ounces) uncooked elbow macaroni
  • 1 pound ground beef or lamb
  • 1 medium onion, chopped
  • 1 garlic clove, minced
  • 1 can (8 ounces) tomato sauce
  • 1 teaspoon salt, divided
  • 1/4 teaspoon dried oregano
  • 1/8 teaspoon pepper
  • 1/4 teaspoon ground cinnamon, optional
  • 1/2 cup grated Parmesan cheese, divided
  • 3 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 1-1/2 cups 2% milk
  • 1 egg, lightly beaten

Directions

  • Cook macaroni according to package directions. Meanwhile, 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, 1/2 teaspoon salt, oregano, pepper and cinnamon if
  • desired; heat through.
  • Drain macaroni; place half of macaroni in a greased 9-in. square
  • baking pan. Sprinkle with 1/4 cup cheese. Layer with meat mixture
  • and remaining macaroni. Set aside.
© Taste of Home 2013

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Pastitsio (continued)

Directions (continued)

  • Preheat oven to 350°. In a small saucepan, melt butter; stir in
  • flour and remaining salt until smooth. Gradually add milk. Bring to
  • a boil; cook and stir 2 minutes or until thickened.
  • Remove from the heat. Stir a small amount of the hot mixture into
  • egg; return all to the pan, stirring constantly. Bring to a gentle
  • boil; cook and stir 2 minutes. Remove from heat; stir in remaining
  • cheese. Pour sauce over macaroni.
  • Bake, uncovered, 30-35 minutes or until golden brown. Let stand 10
  • minutes before serving. Yield: 4 servings.
Nutrition Facts: 1 serving equals 614 calories, 26 g fat (13 g saturated fat), 147 mg cholesterol, 1,206 mg sodium, 57 g carbohydrate, 3 g fiber, 38 g protein.
Wine: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.
© Taste of Home 2013