Pastitsio

Pastitsio

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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

How to Make Pastitsio

Step-by-Step

  1. Heat oven to 350º. Grease rectangular baking dish, 13 × 9 × 2 inches. Cook and drain pasta as directed on package.
  2. While 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.
  3. Melt 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).
  4. Stir in cheese and parsley until cheese is melted. Stir in pasta.
  5. Spread half of the pasta mixture in baking dish. Spread beef mixture evenly over pasta mixture. Spread remaining pasta mixture over beef mixture.
  6. Bake uncovered 30 minutes.

Printable Recipe Card

About Pastitsio

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



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