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

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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
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 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

Nutritional Facts

1 serving: 330 calories, 13g fat (6g saturated fat), 96mg cholesterol, 467mg sodium, 35g carbohydrate (5g sugars, 2g fiber), 18g 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

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
(20)
RATING DISTRIBUTION
5 Star
 (11)
4 Star
 (4)
3 Star
 (1)
2 Star
 (1)
1 Star
 (3)
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MY REVIEW
climbergirl
Reviewed Nov. 4, 2015

"Neither my husband nor I like this dish. We both thought it was very bland. What flavor there was we both found to be a very weird combination (nutmeg, cinnamon) with pasta sauce and meat. I won't be making this dish again."

MY REVIEW
KmMcK
Reviewed Jul. 23, 2014

"needed more tomato sauce"

MY REVIEW
blcd79
Reviewed Sep. 24, 2013

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

MY REVIEW
Rose87
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
FLPatsFan
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
pettymama
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."

MY REVIEW
KScales
Reviewed Aug. 10, 2011

"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"

MY REVIEW
rmbarr059
Reviewed Jul. 21, 2011

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

MY REVIEW
Blessed_with_6
Reviewed Dec. 1, 2010

"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!"

MY REVIEW
churmusidn
Reviewed Jan. 16, 2010

"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."

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