PASTICCIO

By Sube

Ingredients

• Bottom:
• 3 cups cooked PRIMO Elbows, drained
• 2 eggs, lightly beaten
• 1/3 Cup parmesan cheese
• Filling:
• 1-1/2 lbs. medium ground beef
• 2 cups sliced mushrooms
• 1 cup chopped onions
• 1 can 14 oz. tomato sauce
• 1 tsp. garlic powder
• 1 tsp. each dried oregano and basil leaves
• 1/4 tsp. salt
• 1/4 tsp. pepper
• 1/8 tsp. ground cinnamon
• Topping:
• 1/3 cup butter
• 1/3 cup all-purpose flour
• 1/4 tsp. salt
• 1/4 tsp. ground nutmeg
• 3 cups milk
• 2 eggs, lightly beaten
• 1/3 cup grated parmesan cheese
• Bottom: Combine elbows, eggs and cheese. Spread over bottom of greased 13x9 inch baking dish. Set aside.
• Filling: In large frying pan, cook beef, mushrooms and onion until tender and browned. Drain off fat. Stir in tomato sauce and seasonings. Simmer, uncovered, while preparing topping.
• Topping: In large sauce pan, melt butter. Stir in flour, salt and nutmeg. Add milk; cook and stir until thickened and bubbly. Gradually stir into eggs, then return to saucepan. Cook over low heat 1 mi

Preparation

Step 1

To assemble, spread meat filling over macaroni. Spread topping over all. Sprinkle with parmesan cheese.
Bake in pre-heated oven at 350 F for 35 to 40 minutes or until golden brown and bubbly.
Makes 8 to 10 servings