Pastitsio

By melanieroe

Prep: 35 min.
Bake: 30 min. + standing
Yield: 4 Servings

Nutritional Facts 1 serving equals 614 calories, 26 g fat (13 g saturated fat), 147 mg cholesterol, 1,206 mg sodium, 57 g carbohydrate, 3 g fiber, 38 g protein.
35 30

Ingredients

• 1 package (7 ounces) uncooked elbow macaroni
• 1 pound ground beef or lamb
• 1 medium onion, chopped
• 1 garlic clove, minced
• 1 can (8 ounces) tomato sauce
• 1 teaspoon salt, divided
• 1/4 teaspoon dried oregano
• 1/8 teaspoon pepper
• 1/4 teaspoon ground cinnamon, optional
• 1/2 cup grated Parmesan cheese, divided
• 3 tablespoons butter
• 3 tablespoons all-purpose flour
• 1-1/2 cups 2% milk
• 1 egg, lightly beaten
• Side dish: dipping bread (freezer)

Preparation

Step 1

Cook macaroni according to package directions. Meanwhile, 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, 1/2 teaspoon salt, oregano, pepper and cinnamon if desired; 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 the heat. Stir a small amount of the 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° for 30-35 minutes or until golden brown. Let stand for 10 minutes before serving. Yield: 4 servings.