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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (310g) Recipe makes 6 servings The following items or measurements are not included below: 1/8 teaspoon pepper |
||
| Calories 591 | ||
| Calories from Fat 304 | (51%) | |
| Amount Per Serving | %DV | |
| Total Fat 33.8g | 52% | |
| Saturated Fat 17.7g | 88% | |
| Monounsaturated Fat 11.1g | ||
| Polyunsaturated Fat 1.6g | ||
| Trans Fat 0.7g | ||
| Cholesterol 180mg | 60% | |
| Sodium 1071mg | 44% | |
| Potassium 620mg | 17% | |
| Total Carbohydrate 41.4g | 13% | |
| Dietary Fiber 2.2g | 8% | |
| Sugars 3.1g | ||
| Protein 29.8g | 59% | |
Greek Pastitsio
By: truebrit
Sep 28, 2004
Pastitsio is one of my favorite dishes, perhaps because I am half Greek! I sometimes prepare it in disposable foil pans to give away as a food gift. Cinnamon and nutmeg are traditionally used in authentic Greek pastitsio, but can be omitted if desired.
SERVES 6
Ingredients
- 8 ounces bucatini pasta or ziti pasta
- 3 tablespoons melted butter
- 1/3 cup grated parmesan cheese
- 1/3 cup milk
- 1 egg, beaten
- 1 lb ground beef
- 1/2 cup chopped onion
- 1 (8 ounce) can tomato sauce
- 1 teaspoon salt
- 1 teaspoon dried mint flakes (optional)
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- 1/8 teaspoon pepper
- 4 tablespoons butter
- 4 tablespoons all-purpose flour
- 1/4 teaspoon salt
- 2 cups milk
- 1 egg, beaten
- 1/3 cup parmesan cheese
Directions
1
Cook macaroni; drain, and return to pan.2
Stir in the melted butter, 1/3 cup Parmesan cheese, 1/3 cup milk, and the egg; set aside.3
In a a skillet or large saucepan, cook ground beef and onion until meat loses its pinkness and onion is soft; drain excess fat.4
Stir in tomato sauce, the 1 teaspoon salt, mint flakes (if used), cinnamon, nutmeg and pepper; set aside.5
In a saucepan, melt 4 tablespoons butter, then mix in flour and 1/4 teaspoon salt.6
Slowly stir in the 2 cups milk, stirring well after each addition so that no lumps form.7
Cook and stir on medium high until cream sauce starts to thicken; stir for one minute more, then remove from heat.8
Beat egg in a small bowl, then pour into cream sauce, stirring briskly.9
Blend in the 1/3 cup Parmesan cheese.10
Layer half the pasta mixture in a 11" x 7" (or 2 quart) baking dish.11
Spoon the meat mixture evenly on top, then the remaining pasta.12
Pour cream sauce over top, to cover completely.13
Bake, uncovered, at 350F for about 40 minutes, or until hot and lightly browned.14
Let stand for 10 minutes.
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Davie Crockett's Ground Beef Wrap-Ups
Browse similar recipes by category
- Course > Main Dish > One-Dish Meal
- Main Ingredient > Meat > Beef > Ground Beef
- Main Ingredient > Pasta, Rice & Grains > Pasta > Penne
- Cuisine > European > Eastern
- Cuisine > European > Southern (Mediterranean) > Greek
- Preparation > Time to Make > < 4 hours
- Preparation > Equipment > Oven > Casseroles
Featured Reviews for This Recipe
From: Chef #1309567
On Jun 29, 2009
This recipe was spot on! It was a lot easier than it may seem at first and it is absolutely delicious!! Thank you truebrit!!
From: Chef #965732
On Jun 1, 2009
Frankly, I was not expecting much from this recipe. I had leftover ground beef from BBQ's over the weekend and was looking for an alternative to burgers. My family likes pasta, so I thought I'd give this a shot. I was a bit overwhelmed by all the steps; but I prepped everything before I started and flew through the recipe no problem. It was delicious! I would suggest making this in two loaf pans so one could be frozen for another meal... but I keep going to the kitchen and sneaking the leftovers - of which I don't think there will be any by tomorrow. WOW. Thanks so much for posting; hopefully, next time I make it, I can remember to make Baklava the night before for a night of Greek food.
From: Kats' Meow
On Jul 9, 2006
I was hesitant at first because my husband doesn't like the idea of nutmeg and cinnamon in anything but eggnog or pie. However, the flavors bake into this really well and he went back for seconds and thirds! I love greek food so of course I loved this. I couldn't find 'ziti' or 'bucatini', so I used penne rigatoni instead. Like Linda, I also served this with 'Cucumber feta cheese and Mint #135455'.This is great for when you just want something different. Tip: Flavors all flow really nicely with a glass (or two) of chardonnay.
From: Lowfat Linda
On Nov 4, 2005
Absolutely excellent dish! I omitted almost all of the butter (used a little with the flour) to cut down on the fat and calories, but otherwise followed the recipe exactly. The mint, cinnamon and nutmeg really made the meat tasty. I served this with 'Cucumber With Feta Cheese and Mint' (Cucumber With Feta Cheese and Mint) and 'Greek-Style Corn on the Cob a La Evelyn' (Greek-Style Corn on the Cob a La Evelyn) as well as steamed broccoli and the meal was a great success. I will be making this dish again. Thank you Truebrit!
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