Greek Pasta and Beef Recipe
- 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
- 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
- 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.
1 serving: 330 calories, 13g fat (6g saturated fat), 96mg cholesterol, 467mg sodium, 35g carbohydrate (5g sugars, 2g fiber), 18g protein
Reviews for Greek Pasta and Beef
"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."
"needed more tomato sauce"
"We did not like this recipe. I found the cinnamon and nutmeg to be a little aggressive."
"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"
"This dish sounded promising, but ended up being VERY bland. It was far too much work for too little flavor. Will not make again."
"I made this as directed and both my husband and I liked it. My kids however, did not. But they are pretty picky."
"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"
"Excellent. My husband is 2nd generation Greek and this is his favorite dish. When my stepson comes to visit us, he always requests it!"
"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!"
"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."
"I was wondering, this looks awesome, but can anyone give me some advice on how to lighten it up a little? 26 grams of fat is almost more than I eat all day."
"In your recipe in the Taste of Home Cookbook, Pg,106, in the directions #3 requests that you stir in a small amount of hot mixture. How much? Thanks! Sounds good. Can't wait to try it!"
"In the sauce only use 1/4 cup ofbutter. This recipe has a type o!!!"
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.