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Greek Pastitsio

1 1/2 lb. ground beef
1/4 tsp. pepper
8 oz. elbow macaroni
1/8 tsp. cinnamon
3 Tbsp. butter or margarine
1/8 tsp. oregano
1/4 cup flour

1 (10 3/4 oz.) can tomato puree
3 cups milk
1 lg. onion, finely chopped
3 eggs
1 tsp. salt
1/2 cup grated parmesan cheese

Prepare macaroni according to directions. Rinse with cold water;
drain. Stir flour into melted butter in a heavy saucepan. Gradually
stir in milk & cook until thickened, stirring occasionally. Cover &
cool the white sauce. Brown the ground beef & onion in a large fry
pan. Pour off drippings. Sprinkle salt, pepper, cinnamon, & oregano
over beef. Stir in tomato puree & cook slowly for 10 minutes. Beat
together egg, & 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 F. oven for 20 minutes.
Sprinkle with remaining parmesan cheese, & continue baking 20-25
minutes, or until knife inserted in center comes out clean. Let
stand 15 minutes before cutting into squares.

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