Monday, November 29, 2010


Hope everyone had a nice Thanksgiving. I think I am just about baked out. I baked a number of pies and cakes and think my mixer needs a break!
I just made this dish and was going to wait to post it since I have some cakes to post but it was so good that I can't wait to to share it with you. This is a Greek dish that I have had before in restaurants but have never attempted to make this myself. I came across the recipe in the latest Taste of Home issue called "Come Home for Christmas." This is one delicious dish and most of the ingredients I already had in my pantry. So simple and so full of flavor....I will most definitely make this again and again. If you have ever thought of making a Greek dish but were not sure about it, I urge you to give this a try.

1 package (7 oz) uncooked elbow macaroni
1 lb ground beef or lamb (I used beef)
1 medium onion, chopped
1 garlic clove, minced
1 can (8 oz) tomato sauce
1 tsp salt, divided
1/4 tsp dried oregano
1/8 tsp pepper
1/4 tsp ground cinnamon, optional (do NOT omit this)*
1/2 cup grated Parmesan cheese, divided
3 Tbsp butter
3 Tbsp all purpose flour
1 1/2 cups 2% milk
1 egg, beaten

Cook macaroni according to package directions. Meanwhile, in a large skillet, cook the beef, onion and garlic over medium heat until meat is no longer pink; drain. Stir in the tomato sauce, 1/2 tsp salt, oregano, pepper and cinnamon; heat through.
Drain macaroni; place half of macaroni in a greased 9-in. square baking pan. Sprinkle with 1/4 cup cheese. Layer with meat mixture and remaining macaroni. Set aside.
In a small saucepan, melt butter; stir in flour and remaining salt until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened.
Remove from heat. Stir a small amount of hot mixture into egg; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes. Remove from the heat; stir in remaining cheese. Pour sauce over macaroni.
Bake uncovered at 350 degrees F for 30 - 35 minutes or until golden brown. Let stand for 10 minutes before serving.

This is great with warm crusty bread and salad.

*The recipe as written states that the cinnamon is optional but I don't think it should be. This really adds to the flavor of the dish and I think the taste would be quite different without it.


Mags @ the Other Side of 50 said...

I love you. Thank you for posting something that doesn't include leftover turkey.

This looks fabulous!

Bridgett said...

This is perfect to add to my list of Greek dishes to try. Sounds fabulous.

Leslie said...

I totally hear ya.. I am on a cooking strike right now

teresa said...

this is a great dish! i like the cinnamon addition in there!

tamilyn said...

Sounds yummy! Hope the mixer is back to it's normal self again soon so you can start on some holiday baking!

Jenn said...

I love pastitsio...I've made something very similar to this before. Yours looks wonderful!

Cassie said...

It really does look and sound delicious! I love cinnamon with ground beef.

A Year on the Grill said...

you are right... I do have all this in my pantry... on my que, great poist

Moogie said...

I'm your newest happy follower.

Kathleen said...

I love this dish!!!

Joanne said...

I have ALWAYS wanted to make pastitsio! This version sounds absolutely fantastic. Pure comfort food heaven.

Nutmeg Nanny said...

This looks great! So filling and hearty after a long cold day.

The Blonde Duck said...

I've never had this, but I want it.

Ingrid said...

You're right. I have everything in the pantry and will give it a try!

Cheryl said...

Wow I get this all the time at my local Greek place, I love it!