Serve this Pastitsio recipe to your guests, they will love this authentic Greek casserole!

1 7 oz. package uncooked elbow macaroni

1 lb. ground lamb or beef

1 medium onion, chopped

1 clove garlic, minced

1 8 oz. can tomato sauce

1 tsp. salt, divided

1/4 tsp. dried oregano

1/8 tsp. pepper

1/4 tsp. ground cinnamon, optional

1/2 cup grated Parmesan cheese, divided

3 Tbsp. butter

3 Tbsp all-purpose flour

1 1/2 cup milk

1 egg, lightly beaten

Cook macaroni according to package directions.

Meanwhile, in a large skillet, cook lamb and onion over medium heat until meat is no longer pink.

Add garlic and cook 1 minute more. Drain. Stir in tomato sauce, 1/2 tsp. salt, oregano, pepper and if desired, cinnamon, heat through.

Drain macaroni, place half in a greased 9 inch square baking pan.

Sprinkle with 1/4 cup cheese. Layer with meat mixture and remaining macaroni. Set aside.

Preheat oven to 350 degrees.

In a small saucepan, melt butter and stir in flour with remaining salt until smooth.

Gradually add milk. Bring to a boil, cook and stir 2 minutes or until thickened. Remove from heat.

Stir a small amount of the mixture into the egg, return to pan, stirring constantly.

Bring to a gentle boil, cook and stir for 2 minutes. Remove from heat, stir in remaining cheese.

Pour sauce over macaroni.

Bake, uncovered, 30-35 minutes or until golden brown.

Let stand 10 minutes before serving.

Serves 4

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