Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Pasticcio (Greek Macaroni & Cheese with Meat)

  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Total Time: 50 minutes
  • Yield: 6 - 9 servings 1x

Ingredients

Scale
  • 6 oz. large macaroni (whole wheat or quinoa macaroni is even better), cooked according to package directions

For the meaty tomato sauce:

  • 1 small onion
  • 2 cloves of garlic
  • 1/2 lb. very lean ground beef or venison
  • 1 1/2 cups of tomato sauce (or a 15 oz can)
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 1/8 teaspoon nutmeg

For the creamy cheese sauce:

  • 1 1/4 cups of lowfat milk (I used 2% this time)
  • 1/2 Tablespoon butter
  • 2 eggs, beaten
  • 2.5 oz. freshly grated parmesan cheese
  • 1/8 teaspoon ground nutmeg

For garnish: cherry tomatoes, halved and/or oregano or parsley leaves

Instructions

  1. Put a pot of water on the stove to cook the macaroni and get it cooking according to the package directions.
  2. Preheat the oven to 325 degrees F.
  3. Peel the onion and chop it into large chunks, then peel the garlic too and put them both in a handi chopper and chop till they are just tiny bits.
  4. Heat a frying pan over medium heat, then add the ground meat and chopped garlic & onion and sautee, stirring frequently, until the meat is browned and cooked and the onion is soft and translucent. Stir in the tomato sauce, cinnamon, salt, and 1/8 teaspoon nutmeg and stir and cook until the mixture is hot.
  5. Drain the macaroni and stir it together with the meat sauce. Spray a 9x9x2 inch square baking pan or several individual ramekins with cooking spray and spread the macaraoni & meat sauce flat in the pan, pressing down with a spoon to flatten and compress the mixture a bit.
  6. Now, cook the cheese sauce. In a saucepan, heat the milk and butter till hot and the butter is melted.
  7. Meanwhile, in a small bowl, whisk the eggs till they are well beaten, then whisk in about half of the hot milk mixture. Add the egg mixture in a slow stream back into the saucepan, whisking constantly with one hand while pouring with the other. Reserve about 1/3 of the cheese, then add the rest of the cheese and remaining nutmeg to the sauce and continue cooking and whisking for just a couple minutes or until the mixture starts to thicken.
  8. Pour the cheese sauce over the meaty macaroni mixture, spreading with a spoon to cover the ramekins or baking dish.
  9. Sprinkle with the remaining cheese, add cherry tomato halves if you like to garnish the top and bake at 325 for about 50 minutes if you are using a 9×9 inch pan or about 30 minutes for ramekins, or until the top just starts to get golden brown on the edges and everything is good and hot and bubbly.
  10. Garnish with fresh oregano or parsley and serve hot.

Notes

I’ve also seen it spelled Pasticcio … either way, Pastitsio is very nice served with a green salad and garlic toast.

RECIPE SOURCE: http://www.sumptuousspoonfuls.com/

© Copyright 2013, Sumptuous Spoonfuls. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Find it online: https://www.sumptuousspoonfuls.com/greek-pastitio-meaty-macaroni-w-creamy-bechamel/