Greek Pasta and Beef
Total TimePrep: 30 min. Bake: 45 min.
- 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
- 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 Facts1 serving: 330 calories, 13g fat (6g saturated fat), 96mg cholesterol, 467mg sodium, 35g carbohydrate (5g sugars, 2g fiber), 18g protein.
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.
Jul 23, 2014
needed more tomato sauce
Sep 24, 2013
We did not like this recipe. I found the cinnamon and nutmeg to be a little aggressive.
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
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.
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.
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
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!
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!
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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