Greek Pastisio
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 339.5
- Total Fat: 16.8 g
- Cholesterol: 149.3 mg
- Sodium: 1,315.8 mg
- Total Carbs: 39.4 g
- Dietary Fiber: 4.7 g
- Protein: 24.8 g
View full nutritional breakdown of Greek Pastisio calories by ingredient
Number of Servings: 8
Ingredients
-
2 qts. water
2 tsp. salt
1/2 lb. elbow macaroni
2 tbsp. butter
2 med. onions, chopped
1 lb. ground chuck
2 cans (8 oz.) size tomato sauce
1 tsp. salt
2 cloves garlic, minced
2 tsp. ground cinnamon
3 tbsp. butter
3 tbsp. all-purpose flour
2 1/4 c. milk
3 eggs
Dash of salt, pepper and nutmeg
Directions
1. In a large saucepot bring water and 2 teaspoons salt to a boil over high heat. Add macaroni all at once, stirring to prevent pasta from sticking together. Cook as package directs until pasta is tender but still slightly firm to the teeth. Drain.
2. Heat 2 tablespoons butter in a 10-inch skillet, add chopped onion and saute, slowly until it begins to turn golden brown. Add meat (break up lumps with the back of a wooden spoon). Sauteing until it has lost its red color.
3. Add tomato sauce, 1 teaspoon salt, the garlic and 1 teaspoon ground cinnamon. Simmer 20 minutes. Meanwhile, grease a 13 x 9 x 2 inch baking dish, add half of the macaroni. Top with meat sauce, spreading it evenly over macaroni. Add remaining macaroni.
4. Preheat oven to 350 degrees. In medium saucepan melt remaining 3 tablespoons butter and stir in flour. Remove from heat, slowly stir in milk. Beat with a wire whisk until smooth; simmer about 5 minutes until thickened. Remove from heat and cool slightly.
5. In a medium-size bowl beat eggs slightly with a wire whisk. Slowly add half of the hot cream sauce, beating constantly. Return mixture to remaining sauce in pan and beat until smooth. Season to taste with salt and pepper and nutmeg.
6. Sprinkle top of macaroni with remaining cinnamon and pour sauce over all. Tap pan hard on counter top so that sauce goes to bottom. Bake 40 minutes or until the custard is firm. Let stand at room temperature for 10 minutes before serving.
Number of Servings: 8
Recipe submitted by SparkPeople user JRZYGRL75.
2. Heat 2 tablespoons butter in a 10-inch skillet, add chopped onion and saute, slowly until it begins to turn golden brown. Add meat (break up lumps with the back of a wooden spoon). Sauteing until it has lost its red color.
3. Add tomato sauce, 1 teaspoon salt, the garlic and 1 teaspoon ground cinnamon. Simmer 20 minutes. Meanwhile, grease a 13 x 9 x 2 inch baking dish, add half of the macaroni. Top with meat sauce, spreading it evenly over macaroni. Add remaining macaroni.
4. Preheat oven to 350 degrees. In medium saucepan melt remaining 3 tablespoons butter and stir in flour. Remove from heat, slowly stir in milk. Beat with a wire whisk until smooth; simmer about 5 minutes until thickened. Remove from heat and cool slightly.
5. In a medium-size bowl beat eggs slightly with a wire whisk. Slowly add half of the hot cream sauce, beating constantly. Return mixture to remaining sauce in pan and beat until smooth. Season to taste with salt and pepper and nutmeg.
6. Sprinkle top of macaroni with remaining cinnamon and pour sauce over all. Tap pan hard on counter top so that sauce goes to bottom. Bake 40 minutes or until the custard is firm. Let stand at room temperature for 10 minutes before serving.
Number of Servings: 8
Recipe submitted by SparkPeople user JRZYGRL75.