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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
  • Total Time
    Prep: 30 min. Bake: 45 min.
  • Makes
    12 servings


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

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Average Rating:
  • shawnba
    Mar 15, 2019

    We love Greek food, so I was delighted to try this. It certainly turned out to be a winner! After reading some of the reviews, I did increase the cinnamon and nutmeg, and used a 15 oz can of tomato sauce. It was flavorful, and the spices weren’t overpowering. I will definitely make this again. VFE

  • climbergirl
    Nov 19, 2017

    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.

  • KmMcK
    Jul 23, 2014

    needed more tomato sauce

  • blcd79
    Sep 24, 2013

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

  • Rose87
    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

  • FLPatsFan
    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.

  • pettymama
    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.

  • KScales
    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

  • rmbarr059
    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!

  • Blessed_with_6
    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!