Make Ahead Pastitsio

By Jahel

Ingredients

• 6 ounces dried cavatappi or penne pasta
• 2 cups Ground Beef Base
• 1 ½ cups Tomato Base
• ½ teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• ¼ teaspoon fennel seeds crushed
• 1 ½ cups shredded Kasseri cheese or Parmesan cheese (6 ounces)
• 1 egg, lightly beaten
• 1 15 ounce jar Alfredo pasta sauce

Details

Level of difficulty Average
Cost Average budget

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 (see Ground Beef Base Recipe), Tomato Base (see Tomato Base Recipe), 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.

Step 2

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.

Step 3

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

Step 4

Preheat oven to 350°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.