Pastitsio Recipe

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Pastitsio

Vicki Butts (lazyme)

By
@lazyme5909

From Betty Crocker's Best of Baking.

Rating:
★★★★★ 1 vote
Comments:
Serves:
8
Prep:
15 Min
Cook:
45 Min
Method:
Bake

Ingredients

1 16-oz pkg
rigatoni
1/2 lb
ground beef, extra lean
1 medium
onion, chopped (about 1/2 cup)
1/4 tsp
salt
1/4 tsp
ground allspice
1/4 tsp
ground cinnamon
1/4 tsp
ground nutmeg
1/2 c
dry white wine or water
1 6-oz can(s)
tomato paste, no salt added
1 Tbsp
margarine
1/4 c
all purpose flour
2 12-oz can(s)
evaporated skim milk
1 14-oz can(s)
chicken broth
1/4 tsp
bell peppers
1 c
crumbled feta cheese (4 ounces)
1/4 c
chopped fresh parsley

Step-By-Step

1Heat oven to 350º. Grease rectangular baking dish, 13 × 9 × 2 inches. Cook and drain pasta as directed on package.
2While pasta is cooking, cook ground beef and onion in 10-inch nonstick skillet over medium heat, stirring occasionally, until beef is brown; drain. Stir in salt, allspice, cinnamon, nutmeg, wine and tomato paste; remove from heat and reserve.
3Melt margarine in 3-quart saucepan over medium heat. Stir in flour. Cook, stirring frequently, until bubbly. Stir in milk, broth and pepper. Cook, stirring frequently with wire whisk, until mixture begins to thicken (do not boil).
4Stir in cheese and parsley until cheese is melted. Stir in pasta.
5Spread half of the pasta mixture in baking dish. Spread beef mixture evenly over pasta mixture. Spread remaining pasta mixture over beef mixture.
6Bake uncovered 30 minutes.

About this Recipe

Course/Dish: Pasta
Main Ingredient: Pasta
Regional Style: Greek