Greek Pasta and Beef Recipe - The Best from Greece

Posted on: 12/Sep/2011 The Best From Greece Culinair

This delightfully different casserole gives everyday macaroni and cheese an international flavor. A co-worker who's a pro at Greek cooking shared the recipe years ago. It brings raves whenever I serve it. -Dorothy Bateman, Carver, Massachusetts

12 Servings
Prep: 30 min. Bake: 45 min.

Ingredients

1 package (16 ounces) elbow macaroni
1 pound ground beef
1 large onion, chopped
1 garlic clove, minced
1 can (8 ounces) tomato sauce
1/2 cup water
1 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon pepper
1 egg, lightly beaten
1/2 cup grated Parmesan cheese

SAUCE:
1/4 cup butter
1/4 cup all-purpose flour
1/4 teaspoon ground cinnamon
3 cups 2% milk
2 eggs, lightly beaten
1/3 cup grated Parmesan cheese

Directions

Cook macaroni according to package directions. In a large skillet, cook beef and onion over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Stir in the tomato sauce, water and seasonings. Cover and simmer for 10 minutes, stirring occasionally. Drain macaroni.
In a large bowl, combine the macaroni, egg and cheese; set aside. For sauce, in a large saucepan, melt butter; stir in flour and cinnamon until smooth. Gradually add milk. Bring to a boil over medium heat; cook and stir for 2 minutes or until slightly thickened. Remove from the heat. Stir a small amount of hot mixture into eggs; return all to pan, stirring constantly. Stir in cheese.
In a greased 3-qt. baking dish, spread half of the macaroni mixture. Top with beef mixture and remaining macaroni mixture. Pour sauce over the top. Bake, uncovered, at 350° for 45-50 minutes or until a thermometer reads 160°. Let stand for 5 minutes before serving. Yield: 12 servings.

Nutrition Facts: 1 serving equals 330 calories, 13 g fat (6 g saturated fat), 96 mg cholesterol, 467 mg sodium, 35 g carbohydrate, 2 g fiber, 18 g protein.

Greek Pasta and Beef published in Taste of Home October/November 2000, p33

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Accommodation Business Culture & Arts Entertainment Food & Drink General Greek Gastronomy Media Products Recreation Sea Tourism Shopping Sports Tourism Travel	Greek Pasta and Beef Recipe Posted on: 12/Sep/2011 This delightfully different casserole gives everyday macaroni and cheese an international flavor. A co-worker who's a pro at Greek cooking shared the recipe years ago. It brings raves whenever I serve it. -Dorothy Bateman, Carver, Massachusetts 12 Servings Prep: 30 min. Bake: 45 min. Ingredients 1 package (16 ounces) elbow macaroni 1 pound ground beef 1 large onion, chopped 1 garlic clove, minced 1 can (8 ounces) tomato sauce 1/2 cup water 1 teaspoon salt 1/2 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 1/4 teaspoon pepper 1 egg, lightly beaten 1/2 cup grated Parmesan cheese SAUCE: 1/4 cup butter 1/4 cup all-purpose flour 1/4 teaspoon ground cinnamon 3 cups 2% milk 2 eggs, lightly beaten 1/3 cup grated Parmesan cheese Directions Cook macaroni according to package directions. In a large skillet, cook beef and onion over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Stir in the tomato sauce, water and seasonings. Cover and simmer for 10 minutes, stirring occasionally. Drain macaroni. In a large bowl, combine the macaroni, egg and cheese; set aside. For sauce, in a large saucepan, melt butter; stir in flour and cinnamon until smooth. Gradually add milk. Bring to a boil over medium heat; cook and stir for 2 minutes or until slightly thickened. Remove from the heat. Stir a small amount of hot mixture into eggs; return all to pan, stirring constantly. Stir in cheese. In a greased 3-qt. baking dish, spread half of the macaroni mixture. Top with beef mixture and remaining macaroni mixture. Pour sauce over the top. Bake, uncovered, at 350° for 45-50 minutes or until a thermometer reads 160°. Let stand for 5 minutes before serving. Yield: 12 servings. Nutrition Facts: 1 serving equals 330 calories, 13 g fat (6 g saturated fat), 96 mg cholesterol, 467 mg sodium, 35 g carbohydrate, 2 g fiber, 18 g protein. Greek Pasta and Beef published in Taste of Home October/November 2000, p33 Back to the Culinair Overview Homepage Share	Mykonos Rhodes Crete Aegina Kefalonia Ios Book Online Mykonos Rhodes Crete Aegina Kefalonia Ios
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