Nikki's Perfect Pastitsio

By ccavaletti

Ingredients

• Bechamel Sauce:
• 2-1/2 c uncooked penne pasta
• 2 Tbsp butter, melted
• 1 c grated Parmesan cheese
• 1-1/2 lbs ground sirloin
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 1 can (15 oz) tomato sauce
• 1/2 tsp salt
• 1/2 tsp ground cinnamon
• 1 c shredded Parmesan cheese, divided
• 1/2 c butter, cubed
• 2/3 c all-purpose flour
• 1/2 tsp salt
• 1/4 tsp pepper
• 4 c 2% milk
• 2 eggs

Details

Servings 12

Preparation

Step 1

Cook pasta according to package directions; drain. Toss with butter; add grated Parmesan cheese. Transfer to a greased 13x9-in. baking dish.

Preheat oven to 350º. In a large skillet, cook beef and onion over medium heat 8-10 minutes or until beef is no longer pink, breaking beef into crumbles. Drain. Add garlic; cook 2 minutes longer.

Stir in tomato sauce, salt and cinnamon. Heat through. Spoon over pasta. Sprinkle with 1/2 c shredded Parmesan cheese.

In a large saucepan, melt butter. Stir in flour, salt and pepper until smooth; gradually add mile. Bring to a boil; cook and stir 1-2 minutes or until thickened.

In a small bowl whisk a small amount of hot mixture into eggs; return all to pan, whisking constantly. Bring to a gentle boil; cook and stir 2 minutes. Pour over beef mixture. Sprinkle with remaining cheese.

Bake, covered, 20 minutes. Bake uncovered 30-40 minutes longer or until golden brown.

Taste of Home - December 2013