Greek Pastitsio

truebrit's Note:

Pastitsio is one of my favorite dishes, perhaps because I am half Greek! I sometimes prepare it in disposable foil pans to give away as a food gift. Cinnamon and nutmeg are traditionally used in authentic Greek pastitsio, but can be omitted if desired.

• Total Time: 1 hrs 20 mins
• Prep Time: 40 mins
• Cook Time: 40 mins

Ingredients:

Servings: 6

• 8 ounces bucatini pasta or 8 ounces ziti pasta
• 3 tablespoons melted butter
• 1⁄3; cup grated parmesan cheese
• 1⁄3; cup milk
• 1 egg , beaten
• 1 lb ground beef
• ½ cup chopped onion
• 1 (8 ounce) can tomato sauce
• 1 teaspoon salt
• 1 teaspoon dried mint flakes (optional)
• ½ teaspoon ground cinnamon
• 1⁄8; teaspoon ground nutmeg
• 1⁄8; teaspoon pepper
• 4 tablespoons butter
• 4 tablespoons all-purpose flour
• ¼ teaspoon salt
• 2 cups milk
• 1 egg , beaten
• 1⁄3; cup parmesan cheese

Directions:

1. Cook macaroni; drain, and return to pan.
2. Stir in the melted butter, 1/3 cup Parmesan cheese, 1/3 cup milk, and the egg; set aside.
3. In a a skillet or large saucepan, cook ground beef and onion until meat loses its pinkness and onion is soft; drain excess fat.
4. Stir in tomato sauce, the 1 teaspoon salt, mint flakes (if used), cinnamon, nutmeg and pepper; set aside.
5. In a saucepan, melt 4 tablespoons butter, then mix in flour and 1/4 teaspoon salt.
6. Slowly stir in the 2 cups milk, stirring well after each addition so that no lumps form.
7. Cook and stir on medium high until cream sauce starts to thicken; stir for one minute more, then remove from heat.
8. Beat egg in a small bowl, then pour into cream sauce, stirring briskly.
9. Blend in the 1/3 cup Parmesan cheese.
10. Layer half the pasta mixture in a 11" x 7" (or 2 quart) baking dish.
11. Spoon the meat mixture evenly on top, then the remaining pasta.
12. Pour cream sauce over top, to cover completely.
13. Bake, uncovered, at 350F for about 40 minutes, or until hot and lightly browned.
14. Let stand for 10 minutes.

Reviews

[Chef #935599]

To make this dish more healthful, I substituted Fat Free "I Can't Believe It's Not Butter" to retain the buttery taste but omit the fat. Also, I used Fat Free Half'nHalf instead of milk to increase richness and decrease fat as well. Finally, I used fiber-enriched pasta elbows to improve nutrition. Sometimes I substitute chopped canned tomatoes for a third of the tomato sauce. Overall, I prefer more cinnamon and nutmeg than this recipe lists, but this dish is always a hit.

[Lowfat Linda]

Absolutely excellent dish! I omitted almost all of the butter (used a little with the flour) to cut down on the fat and calories, but otherwise followed the recipe exactly. The mint, cinnamon and nutmeg really made the meat tasty. I served this with 'Cucumber With Feta Cheese and Mint' (Cucumber With Feta Cheese and Mint) and 'Greek-Style Corn on the Cob a La Evelyn' (Recipe #133092) as well as steamed broccoli and the meal was a great success. I will be making this dish again. Thank you Truebrit!

[bethaglover_11609770]

This dish turned out wonderfully! Everybody loved it! I asked my guests if there was anything I could have done to make it better and no one could think of anything. I will make it again soon1