Pastitsio IV recipe

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Ingredients

1 (16 ounce) package elbow macaroni
1 tablespoon extra virgin olive oil
1 clove garlic, minced
½ large onion, diced
1 pound lean ground beef
1 (14.5 ounce) can peeled and diced tomatoes
ground black pepper to taste
1 teaspoon dried oregano
6 ounces grated Parmesan cheese, divided
1 tablespoon butter
1 tablespoon all-purpose flour
1 cup milk
1 egg yolk

Nutrition Info

850.7 calories
carbohydrate: 78.7 g
cholesterol: 149 mg
fat: 37.5 g
fiber: 5.1 g
protein: 45.4 g
saturatedFat: 16.6 g
servingSize: -
sodium: 751.2 mg
sugar: 6.6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 375 degrees F (190 degrees C).

  2. Bring a large pot of lightly salted water to a boil. Add macaroni pasta and cook for 8 to 10 minutes or until al dente, drain.

  3. Heat olive oil in a skillet and cook garlic, onions and beef until meat is browned, drain fat. Add tomatoes, pepper and oregano. Stir and cook about 5 minutes. Sprinkle in 1/2 of the Parmesan cheese.

  4. Lightly coat a casserole or baking dish with olive oil and spread 1/2 the cooked pasta in it. Add the meat sauce and cover with the remaining pasta.

  5. Melt butter in a saucepan and blend in flour. Slowly add milk, stirring almost to boiling. In a bowl, blend remaining parmesan cheese and egg yolk and slowly add to the milk sauce, stirring constantly.

  6. Pour sauce over macaroni and bake for 30 minutes. Top should be golden and a little crispy.

Recipe Yield

5 servings

Recipe Note

A Greek beef and macaroni baked casserole.

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