Layers of vibrant, filling flavors artfully combine in a casserole to create this Greek pastitso recipe!
Note: this recipe is adapted from one that appeared in the Greek Islands Cookbook by Ann Petousis.
Ingredients for the meat sauce:
- 4 tablespoons of margarine or butter
- 1 small onion that has been chopped
- 2 pounds of ground meat
- ¾ can of tomato paste
- ½ cup of water
- 2 minced cloves of garlic
- ½ teaspoon of cinnamon
- Salt and pepper according to taste preference
Ingredients for the cream sauce:
- 8 cups of milk
- 8 heaping tablespoons of cornstarch
- 1 teaspoon of sugar
- 2 eggs
- ½ teaspoon of salt
- 1 pound of macaroni
- 1 stick of margarine or butter
- 1 cup of milk
- 6 slightly beaten eggs
- Salt, pepper, and grated parmesan cheese according to taste preference.
- Sauté the onion in the butter or margarine until it becomes golden.
- Add in the ground beef, and allow it to brown thoroughly.
- Stir in the tomato paste and the water; cook for 5 minutes.
- Add in the garlic, salt, and pepper, mixing well.
- Remove the mixture from the heat, sprinkle in the cinnamon, stir again, and set the mixture aside.
- Using salted water, boil the macaroni in a large saucepan.
- Drain out the salted water, and return the macaroni to the pan.
- Gently stir in the margarine or the butter until the macaroni is saturated with it.
- Pour in 1 cup of the milk, which should be cold.
- Once the macaroni becomes cool, add in the eggs, then put the macaroni mixture aside.
- Add the cornstarch, salt, sugar, and eggs to the remaining 8 cups of cold milk, stirring thoroughly until the mixture becomes smooth.
- Grease a 10 x 14” pan, pour in half of the macaroni mixture, and generously sprinkle in the grated parmesan cheese.
- Pour the meat mixture on top of the macaroni, and sprinkle the grated parmesan cheese on the meat.
- Add in the remaining macaroni mixture, again moderately sprinkling in the grated parmesan cheese.
- Spread the cream sauce evenly on top of the macaroni.
- Bake in an oven at 375 degrees Fahrenheit for 25 minutes, or until the pastitso is light brown.
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