Easty Pastichio ~
1 half lb of elbow macaroni cooked
Meat Sauce:
1 medium onion, chopped
1 lb ground beef or turkey
1 garlic clove
1/2 c chopped green or red pepper (optional)
8 oz can of tomato sauce
1/2 t. salt
1/2 - 1 t. cinnamon
1/2 t dried oregano
pepper to taste
Topping:
1/4 C butter
2 eggs, slightly beaten
3 T flour
1 1/2 C milk or half and half
1/2 c parmesan cheese, shredded
Preheat oven to 350. Cook macaroni according to package directions, drain and set aside.
In a deep sided skillet, brown meat, add onions, garlic and green pepper (if using) and cook til onions are soft. Drain grease and add tomato sauce and all spices. Cover Cook for about 10 minutes on low heat to let the flavors meld.
To make the topping, melt butter, add flour and stir until flour is well mixed into butter. Slowly add milk, constantly stirring until slightly thickened. Beat eggs, add hot mixture to eggs and gradually beat egg mixture into hot milk mixture. Cook over low heat, stirring constantly, until thickened. Add half of the parmesan cheese. Mix well.
Assembly:
In a 10 x 10 greased pan, layer all of the macaroni, then all of the meat sauce. Cover with the topping and sprinkle with remaining cheese.
Bake at 350 for approx 30 minutes until puffed and golden brown.
Allow to rest 5- 10 minutes before cutting into squares and serving.
NOTES:
I sometimes use a can of diced tomatoes and a 6 oz can of tomato paste in place of the can of tomato sauce.
Feta cheese can be crumbled on top instead of or in addition to the parm
1 half lb of elbow macaroni cooked
Meat Sauce:
1 medium onion, chopped
1 lb ground beef or turkey
1 garlic clove
1/2 c chopped green or red pepper (optional)
8 oz can of tomato sauce
1/2 t. salt
1/2 - 1 t. cinnamon
1/2 t dried oregano
pepper to taste
Topping:
1/4 C butter
2 eggs, slightly beaten
3 T flour
1 1/2 C milk or half and half
1/2 c parmesan cheese, shredded
Preheat oven to 350. Cook macaroni according to package directions, drain and set aside.
In a deep sided skillet, brown meat, add onions, garlic and green pepper (if using) and cook til onions are soft. Drain grease and add tomato sauce and all spices. Cover Cook for about 10 minutes on low heat to let the flavors meld.
To make the topping, melt butter, add flour and stir until flour is well mixed into butter. Slowly add milk, constantly stirring until slightly thickened. Beat eggs, add hot mixture to eggs and gradually beat egg mixture into hot milk mixture. Cook over low heat, stirring constantly, until thickened. Add half of the parmesan cheese. Mix well.
Assembly:
In a 10 x 10 greased pan, layer all of the macaroni, then all of the meat sauce. Cover with the topping and sprinkle with remaining cheese.
Bake at 350 for approx 30 minutes until puffed and golden brown.
Allow to rest 5- 10 minutes before cutting into squares and serving.
NOTES:
I sometimes use a can of diced tomatoes and a 6 oz can of tomato paste in place of the can of tomato sauce.
Feta cheese can be crumbled on top instead of or in addition to the parm