Pastitsio
Serves: 3
Shirley Senger
1 January 1970
Based on User reviews:
43
Spice
50
Sweetness
41
Sourness
50
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
1 cup
Butter (melted)1360 g
Lean Ground Beef3 cup
Water170 g
Tomato Paste (can)1 tsp
Salt1 tsp
Pepper2 tbsps
Ground Allspice1 tsp
Ground Cinnamon1 cup
Grated Parmesan Cheese3 cup
Half-And-Half1 tbsp
All-Purpose FlourDirections:
1
Melt 1 tablespoon of butter in a large skillet over medium-high heat
2
Stir in onion and cook until it begins to soften, about 3 minutes
3
Stir in the ground beef, and cook until crumbly and no longer pink
4
Pour in the water and tomato paste
5
Season with salt, pepper, allspice, nutmeg, and cinnamon; cover, and simmer for 5 minutes
6
Remove from heat, adjust salt to taste, then refrigerate until cold
7
Once cold, remove any congealed fat, and thoroughly mix with 2 beaten eggs, and set aside
8
Preheat oven to 400 degrees F (200 degrees C)
9
Bring a large pot of lightly salted water to a boil
10
Add macaroni and cook for 8 to 10 minutes or until al dente; drain, and rinse under cold water to cool
11
Mix the macaroni in 2 beaten eggs until well coated
12
Evenly spread half of the macaroni mixture into a 11x14x2 inch baking pan, sprinkle with 1/2 cup of the grated parmesan cheese, and drizzle with 1/2 cup of melted butter
13
Spread the meat mixture overtop, then finish with the remaining macaroni
14
Sprinkle the macaroni with another 1/2 cup of Parmesan cheese, and drizzle with 1/2 cup of melted butter
15
Whisk together 4 beaten eggs with the half-and-half, 1 cup of Parmesan cheese, flour, and salt; whisk until well blended
16
Pour the cream mixture evenly over top of the pastitsio, and sprinkle with nutmeg
17
Cover the pan with foil, and bake in the preheated oven for 15 minutes
18
Remove the foil, and bake until the top has turned golden brown, about 30 minutes
19
Remove from oven, and allow to stand for 15 minutes before serving