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Pastitsio Recipe

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This recipe for Pastitsio is from The Pankow Family Reunion Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
6 T. butter
¼ c. flour
3 c. half and half
1 c. chicken broth
½ c. Parmesan cheese
½ tsp. salt
¼ tsp. pepper
1 c. onion (chopped)
2 T. olive oil
2 lbs. ground chuck
½ tsp. cinnamon
½ tsp. nutmeg
½ tsp. allspice
1 tsp. salt
½ tsp. pepper
1 6 oz. can tomato paste
¼ c. dry white wine
1 lb. elbow macaroni (cooked)
3 eggs (beaten)
¾ c. Parmesan cheese (divided)
2 T. butter (softened)
Directions:
Directions:
Preheat oven to 350°. To make the cream sauce, melt 6 T. butter in a saucepan. Stir in flour and cook 1 minute. Lower heat and stir in cream and broth until smooth. Cook, stirring constantly, until sauce is thickened and bubbly. Stir in cheese, salt, and pepper and cook until cheese is melted and blended into sauce. Cover and keep warm. To make the meat layer, sauté onion in oil until tender. Add beef and cook until meat is done. Drain fat from skillet. Stir in cinnamon, nutmeg, allspice, salt, pepper, tomato paste, and wine. Bring to boiling, then lower heat. Simmer, uncovered, for 15 minutes or until slightly thickened. To make the pasta layer, cook and drain pasta following the pkg. directions. Turn into a warm bowl. In a small bowl, combine the eggs, ½ c. Parmesan cheese, and butter until blended. Add to the cooked pasta and blend well. To assemble, spoon half of the pasta mixture into a 9 X 13 inch baking dish sprayed with Pam. Pour 1 c. cream sauce over pasta in an even layer. Spoon all of the meat mixture over the pasta. Pour 1 c. cream sauce over meat mixture. Spoon rest of pasta over meat mixture and pour rest of sauce over pasta. Sprinkle with ¼ c. Parmesan cheese and bake uncovered for 35 minutes or until bubbly and browned. Cool for 10 to 15 minutes before cutting into squares.

 

 

 

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