"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Pastitsio Recipe

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This recipe for Pastitsio, by , is from The Getzen Family Recipes and Remembrances, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Diddy (Mealing) Thompson
Added: Saturday, January 29, 2005

Category:
Category:

Ingredients:  
Ingredients:  
8 ounce box small elbow macaroni
2 tablespoons butter or margarine
1 to 2 pounds lean ground beef
2 tablespoons olive oil
1 teaspoon salt
1 onion (chopped)
1 clove minced garlic
Dash each cinnamon and nutmeg
1 - 8 ounce can tomato sauce
Bread crumbs

Crema:
4 tablespoons margarine or butter
¼ cup flour
½ teaspoon salt
dash of white pepper and nutmeg
2 cup skim milk
½ cup grated Parmesan or Romano cheese
2 cups shredded sharp Cheddar cheese

Directions:
Directions:
1.Sauté onion and garlic in olive oil until translucent. Add ground beef and 1 teaspoon salt. Cook until meat loses red color and is slightly browned. Add tomato sauce and a dash of ground cinnamon.
2.Cook macaroni according to directions about 10 minutes. Drain well and put back in pot, break in eggs and add about 2 tablespoons margarine or butter and beat with wooden spoon to mix well.
3.Make Crema: Melt butter in saucepan and stir in flour to make white sauce. Add skim milk gradually and cook, stirring with wire whisk until slightly thickened. Add salt, dash white pepper, a dash of nutmeg, and the Parmesan or Romano.
Spray 2½ quart flat casserole with Pam. Sprinkle with fine bread crumbs. Layer with ½ of the macaroni, all the meat mixture, ½ the Cheddar, remaining macaroni, then the white sauce, spreading to cover. If the sauce has thickened a good bit add about ¼ cup more milk, because you want the sauce to completely cover the casserole, and my family does not like any casserole too dry. Shake to settle a bit. Cover with remaining Cheddar. Put a pinch or two of nutmeg on top, and paprika if you like. Bake in preheated oven about 1 hour until bubbly and browned on top. (Or refrigerate until dinner time. It also freezes well.)

Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
2 - 2½ hrs.
Personal Notes:
Personal Notes:
This with a Greek Salad and garlic bread, makes a meal--and a good one! A bottle of red wine would not hurt the enjoyment of this meal a bit.

 

 

 

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