pastitsio
From Betty Crocker's Best of Baking.
prep time
15 Min
cook time
45 Min
method
Bake
yield
8 serving(s)
Ingredients
- 1 16-oz packages rigatoni
- 1/2 pound ground beef, extra lean
- 1 medium onion, chopped (about 1/2 cup)
- 1/4 teaspoon salt
- 1/4 teaspoon ground allspice
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 cup dry white wine or water
- 1 6-oz cans tomato paste, no salt added
- 1 tablespoon margarine
- 1/4 cup all purpose flour
- 2 12-oz cans evaporated skim milk
- 1 14-oz cans chicken broth
- 1/4 teaspoon bell peppers
- 1 cup crumbled feta cheese (4 ounces)
- 1/4 cup chopped fresh parsley
How To Make pastitsio
-
Step 1Heat oven to 350º. Grease rectangular baking dish, 13 × 9 × 2 inches. Cook and drain pasta as directed on package.
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Step 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.
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Step 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).
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Step 4Stir in cheese and parsley until cheese is melted. Stir in pasta.
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Step 5Spread half of the pasta mixture in baking dish. Spread beef mixture evenly over pasta mixture. Spread remaining pasta mixture over beef mixture.
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Step 6Bake uncovered 30 minutes.
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