Make-Ahead Pastitsio

By dlperkins

Ingredients

• 6 ounces dried cavatappi or penne pasta
• 2 cups Ground Beef Base
• 1 1/2 cups Tomato Base
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon fennel seeds, crushed
• 1 1/2 cups shredded Kasseri cheese or Parmesan cheese (6 ounces)
• 1 egg, lightly beaten
• 1 15 ounce jar Alfredo pasta sauce
• 4 pounds ground beef
• 1 1/2 cups chopped onions (3 medium)
• 1 cup chopped carrots (2 medium)
• 1/2 cup chopped celery (1 stalk)
• 4 cloves garlic, minced
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 2 tablespoons olive oil
• 5 cloves garlic, minced
• 1/4 teaspoon crushed red pepper
• 2 28-ounce cans diced tomatoes, undrained
• 1/2 cup dry red wine
• 1/3 cup tomato paste
• 2 teaspoons packed brown sugar
• 1 teaspoon salt

Details

Servings 8
Preparation time 30mins
Cooking time 30mins
Adapted from bhg.com

Preparation

Step 1

Cook pasta according to package directions; drain. Rinse with cold water until cool; drain again. In a large bowl combine cooked pasta, Ground Beef Base, Tomato Base, cinnamon, nutmeg, and fennel seeds. Stir in 1/2 cup of the cheese. Divide mixture among eight 8-ounce ramekins or individual casseroles, or spread in one 2-quart square baking dish.

In a medium bowl combine egg, Alfredo sauce, and the remaining 1 cup cheese. Spread sauce mixture over pasta mixture. If using ramekins, place in a baking pan and freeze until firm. Cover casserole(s) with plastic wrap, then with foil. Place in a resealable freezer bag or a freezer container. Seal and freeze for up to 3 months.

To serve, thaw in the refrigerator overnight (casserole[s] may still be a bit icy).

Preheat oven to 350 degrees F. Remove foil and plastic wrap. If using ramekins, place on a baking sheet. Bake ramekins about 45 minutes, baking dish about 1 1/4 hours, or until heated through. Let stand for 10 to 15 minutes before serving.