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Greek Pasticio

Greek Pasticio
Main Ingredient: Beef Lamb and Mutton Noodles and Pastas Cheese Eggs Tomatoes

Course: Casseroles

Yield:

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Greek Pasticio ingredients

  • 1 pk Pasta; cooked al dente (454 gms)
  • 1 lb Ground beef or lamb
  • 2 Onion, chopped
  • 3 Cloves garlic, chopped
  • 1 cn Whole tomatoes; chopped and liquid drained
  • 1 t Oregano
  • 1 t basil
  • 1 t Allspice
  • 1 t Cinnamon
  • 1 t Sugar to taste
  • ----Topping----
  • 4 T butter
  • 4 T flour
  • 2 c Milk
  • 3 T Parmesan cheese to taste
  • 6 oz Feta cheese to taste
  • 2 To 3 eggs

Cooking Greek Pasticio

1. * Prepare ahead of time!!! Let cool completely! While toppping is cooling, prepare pasta and meat filling.
2. Cook pasta tender but firm.
3. Do NOT overcook! Browni the meat with the chopped onions and garlic.
4. Add the spices, sugar to taste, and the drained tomatoes.
5. Let the sauce simmer 30-45 min. Mixi in the cooked pasta and put in a baking pan. To make the topping, melt the butter (or margarine) in a saucepan and mix in the flour to form a paste.
6. Add the milk and heat at medium stirring constantly until mixture thickens.
7. When thick, add parmesan and crumbled feta cheese and stir until melted.
8. A few tablespoons of parmesan and about 6 ounces of feta.
9. LET THIS MIXTURE COOL COMPLETELY BEFORE ADDING THE BEATEN EGGS!!! After the eggs are stirred in, pour this mixture over the meat and pasta.
10. Bakei about 45 min or until brown.
11. This dish is a bit like moussaka because of the topping.
12. NOTE: 6/12/93 - Made this dish with Montery Jack cheese instead of feta.
13. Used 1 to 1 1/2 cup tomato sauce instead of canned tomatoes and 2 eggs.
14. Came out Delicious!!! - Set oven for 350-375F and cook a full 40 minutes.
15. \ichele.


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