Greek Pastitsio

A layered pasta & meat casserole. Don’t let the long list throw you; it is not a complicated recipe.

Pasta Layer:
8 ounces cooked ziti or similar shape pasta
3 T melted butter
1/3 C parmesan
1/3 C milk
1 egg, beaten

Meat Layer:
1 lb ground beef
1/2 C chopped onion
1-8 oz. can tomato sauce
1 t. salt
1/2 t to 1 t. dried mint flakes (opt)
1/2 t. ground cinnamon
1/8 t. ground nutmeg
1/8 t. pepper

4 T. butter
4 T. flour
1/4 t. salt
2 C milk
1 egg, beaten
1/3 C parmesan cheese

FYI: total butter = almost 1/2 C
total milk = 2 1/3 C
total eggs = 2
total parmesan = 2/3 C

Cook pasta, drain, return to pan.
Stir in melted butter, 1/3 C parmesan, 1/3 C milk and egg; set aside.

Cook beef with the onion until done; drain. Stir in tomato sauce, salt, mint, cinnnamon, nutmeg, and pepper. Set aside.

In saucepan, melt 4 T butter, then mix in flour and 1/4 t. salt. Slowly stir or whisk in 2 C milk. Cook and stir on medium high heat until sauce starts to thicken then cook & stir for an additional minute. Remove from heat, and whisk in beaten egg. Blend in 1/3 C parmesan.

In a 2 Qt baking dish or 11×7 pan:
layer half of pasta
layer meat
layer rest of pasta
pour cream mixture over top, covering completely.

Bake uncovered at 350F for about 40 min. Remove, let stand for 10 min. or so.

Changes I’ve made: use a bit more meat and add some add’l water w/the tomato sauce.
I like the mint, but use the lesser amount. It seems to intensify too much when you’re eating it for leftovers.

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