Greek Pastitsio Recipe

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GREEK PASTITSIO

theresa dibert

By
@atlantismoons

SERVE THIS THE SAME AS YOU WOULD LASAGNA, WITH A SALAD AND FRENCH OR ITALIAN BREAD. I THINK THIS IS BETTER THAN LASAGNA, YOU WILL ADD THIS TO YOUR FAVORITES.


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Serves:

6

Cook:

30 Min

Ingredients

6 oz
elbow macaroni
2
large eggs
1/2 c
fetta cheese cubed, or 1/3 cup grated parmesan
1/4 c
milk

FOR THE FILLING

12 oz
ground lamb, beef or venison
1
large onion chopped
14 1/2 oz
can diced tomatos( dice up fine)
1 tsp
dried oregano
1/4 tsp
grouund cinnamon
1/8 tsp
each salt and pepper
1/4 c
parmesan cheese

FOR THE SAUCE

1 1/2 c
milk
2 Tbsp
flour
1/4 tsp
each salt and pepper
1/4 c
parmesan cheese

Directions Step-By-Step

1
pre heat oven to 350. cook macaroni to package directions. drain rinse, and drain again. transfer to a warm bowl. seperate the eggs. in a small bowl lightly beat the yolks; set aside for the sauce. stir the egg whites, feta and 1/4 cup milk into the macaroni. set aside.
2
meanwhile, to prepare the meat filling, in a large skillet, cook the lamb and onion over a medium-high heat until meat is browned. drain off fat. stir in the tomatoes, oregano,cinnamon and 1/8 tsp salt and 1/8 tsp pepper. bring to a boil, lower heat and simmer, covered for 5 minutes. remove from heat. stir in 2/3 cup of parmesan. layer half of the macaroni mixture in a lightly greased 8x8x2 baking dish. top with meat filling, then with the remaining macaroni mixture.
3
to prepare the sauce, in a medium saucepan, whisk together the 1-1/2 cups milk, the flour, the1/4 tsp. salt, the 1/4 tsp pepper. cook over a medium heat whisking constantly, for 8 minutes or until it is thickened. slowly pour about 1 cup of sauce into the lightly beaten egg yolks. then return this mixture to saucepan. cook stirring constantly for 3 minutes; do not boil. stir in parmesan cheese.
4
pour the sauce over the macaroni. bake for 30-35 minutes. let stand 10 minutes before serving.

About this Recipe

Course/Dish: Pasta