Greek Pasta and Beef Recipe
Greek Pasta and Beef Recipe photo by Taste of Home

Greek Pasta and Beef Recipe

Publisher Photo
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
TOTAL TIME: Prep: 30 min. Bake: 45 min.
MAKES:12 servings
TOTAL TIME: Prep: 30 min. Bake: 45 min.
MAKES: 12 servings

Ingredients

  • 1 package (16 ounces) elbow macaroni
  • 1 pound ground turkey or beef
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  • 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

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.

Directions

  1. 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.
  2. Drain macaroni and place in a large bowl. Stir in egg and cheese; set aside.
  3. 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.
  4. 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.
Originally published as Greek Pasta and Beef in Taste of Home October/November 2000, p33

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.

Full-Bodied White Wine

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

Reviews for Greek Pasta and Beef

AVERAGE RATING
   (19)
RATING DISTRIBUTION
5 Star
 (11)
4 Star
 (4)
3 Star
 (1)
2 Star
 (0)
1 Star
 (3)
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MY REVIEW
Reviewed Jul. 23, 2014

"needed more tomato sauce"

MY REVIEW
Reviewed Sep. 24, 2013

"We did not like this recipe. I found the cinnamon and nutmeg to be a little aggressive."

MY REVIEW
Reviewed Jun. 18, 2013

"I've been making this recipe for years. Everyone seems to love it. Since trying the original recipe I do one thing differently. I use a 15 oz can of tomato sauce and no water. I think that it gives it more flavor. Also sometimes I'll mix in some Romano cheese with the Parmesan"

MY REVIEW
Reviewed Feb. 17, 2013

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

MY REVIEW
Reviewed Oct. 6, 2012

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

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