"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Pastitsio Recipe

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This recipe for Pastitsio, by , is from The Lexington Curves Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Joy Samson
Added: Wednesday, August 8, 2007

Category:
Category:

Ingredients:  
Ingredients:  
2 large onions
3 T butter
2 lbs lean ground beef or lamb
Salt and Pepper to taste
1 (8 oz.) can tomato sauce
1 c. water
1/2 tsp. ground cinnamon
1/2 c. bread crumbs
2 1/2 c. grated Parmesan Cheese
1 lb. elbow macaroni
1 1/2 T. olive oil
3 T. melted butter
Cream Sauce (See recipe in Sauce Section)

Directions:
Directions:
In a large saucepan, saute onions in butter until tender. Crumble meat into the pan and brown well. Drain off any fat. Add salt and pepper, tomato sauce, water, cinnamon; simmer for 35 to 40 minutes until liquid is absorbed. Remove from heat and cool. Add half the bread crumbs and 1 1/4 cups cheese to meat mixture.

Cook Macaroni in boiling, salted water with olive oil until al dante. Drain and rinse well. Butter a 17 x 11 inch. baking pan; sprinkle with 2 Tbs. bread crumbs. Spread half the macaroni on the bottom. Sprinkle 1/2 cup cheese over the macaroni. Cover with meat mixture. Pour half the cream sauce over the meat; then spread the remaining macaroni; sprinkle with 1/2 cup cheese. Top with remaining cream sauce. Sprinkle with remaining bread crumbs and cheese. Bake at 350 for 50 minutes or until golden brown. Let stand 20 minutes before cutting. This recipe freezes well. To reheat frozen pastitsio, place frozen pastitsio, covered loosely with foil in a 350 oven for 1 1/2 to 2 hours or until heated through completely.

Number Of Servings:
Number Of Servings:
24 squares
Preparation Time:
Preparation Time:
45 to 50 min.

 

 

 

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