"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

Pastitsio Recipe

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This recipe for Pastitsio, by , is from RQ&N Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Angie Fleck
Added: Wednesday, September 20, 2006


2 lbs. ground beef
1/2 cube butter
1/2 to 3/4 tsp. cinnamon
A dab of salt and pepper
1 (8 oz.) can of tomato sauce
1-1/2 to 2 cups of grated romano cheese
1 quart whole milk
4-5 eggs
1 Tbs. cornstarch

Simmer the ground beef, butter, cinnamon, salt and pepper and tomato sauce.

Cook 1 lb. (or a little more) of #6 size macaroni (break into smaller sized pieces before cooking). (Some people use the elbow macaroni becuase #6 is so hard to find!) Do not allow to overcook. Set aside.

Combine and simmer the romano cheese and milk. Add the eggs and blend in (stirring constantly). Mix the cornstarch with a little milk and add. Continue stirring constantly for about 20 minutes (until the sauce thickens).

Put some macaroni in the bottom of a large rectangular pan (9x13 is too small!!). Add some of the meat mixture, more macaroni and more meat mixture.

Strain the sauce over the macaroni. Add 3 or 4 pats of butter here or there on top of the macaroni.

Cook at 400 for 10-12 minutes on the bottom rack of oven. Then set temperature at 425 and move pan to top rack until the sauce is browned (probably about 10 more minutes).

Personal Notes:
Personal Notes:
This recipe is from my Aunt Lillian.




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