Greek Pastitsio
- Ready In:
- 1hr
- Ingredients:
- 13
- Serves:
-
6
ingredients
- 680.38 g beef, ground
- 1.23 ml pepper
- 226.79 g elbow macaroni
- 0.61 ml cinnamon
- 44.37 ml butter or 44.37 ml margarine
- 0.61 ml oregano
- 59.14 ml flour
- 304.75 g can tomato puree or 2 can small tomato puree
- 709.77 ml milk
- 1 large onion, finely chopped
- 3 eggs
- 4.92 ml salt
- 118.29 ml parmesan cheese, grated
directions
- Prepare macaroni according to directions.
- Rinse with cold water; drain.
- Stir flour into melted butter in a heavy saucepan.
- Gradually stir in milk and cook until thickened, stirring occasionally.
- Cover & cool the white sauce. Brown the ground beef and onion in a large fry pan.
- Pour off drippings.
- Sprinkle salt, pepper, cinnamon, and oregano over beef.
- Stir in tomato puree and cook slowly for 10 minutes.
- Beat together egg, and 1/3 cup of Parmesan cheese. Gently stir in macaroni.
- Gradually stir in 2 cups of the white sauce into the macaroni mixture. Place 1/2 macaroni mixture into a buttered 11-3/4 x 7-1/2 inch baking dish.
- Spoon beef mixture in an even layer over macaroni.
- Place remaining macaroni mixture over the beef.
- Pour remaining white sauce over the top.
- Bake in moderate 375* degree oven for 20 minutes.
- Sprinkle with remaining Parmesan cheese, and continue baking 20-25 minutes, or until knife inserted in center comes out clean.
- Let stand 15 minutes before cutting into squares.
- **Can be doubled** From: Nancy and wwrecipes.com
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
I used ground lamb in this instead of beef because I had bought some at the store to try since I've never tried lamb. Plus I figured it would make it more authentic. I also found that I didn't have all the ingredients, so I had to ad lib a little like using angel hair spaghetti instead of elbow macaroni. It turned out pretty good, but next time I think I will use beef instead of lamb which I think is probably an acquired taste. I'm not much on deer or elk meat either, I like my beef. I plan to make this again, I think it will be a keeper with beef in it.
Tweaks
-
I used ground lamb in this instead of beef because I had bought some at the store to try since I've never tried lamb. Plus I figured it would make it more authentic. I also found that I didn't have all the ingredients, so I had to ad lib a little like using angel hair spaghetti instead of elbow macaroni. It turned out pretty good, but next time I think I will use beef instead of lamb which I think is probably an acquired taste. I'm not much on deer or elk meat either, I like my beef. I plan to make this again, I think it will be a keeper with beef in it.