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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.


  • 1 package (16 ounces) elbow macaroni
  • 1 pound ground turkey or beef
    With Johnsonville Italian Sausage.

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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


  • 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,

2 of 2

Greek Pasta and Beef (continued)

Directions (continued)

  • water and seasonings. Cover and simmer for 10 minutes, stirring
  • occasionally.
  • Drain macaroni and place in a large bowl. Stir in 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.
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.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.