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    My Big Fat Greek Pastitsio


    Source of Recipe


    Internet

    List of Ingredients




    Meat sauce:
    3 tablespoons butter
    2 large onions, finely chopped
    2 pounds lean ground meat
    2 8-ounce cans tomato sauce
    1 teaspoon salt
    1/2 cup red wine
    1 cinnamon stick

    Pasta:
    6 cups water
    1 teaspoon salt
    1 pound penne pasta
    8 tablespoons melted butter
    1 1/2 cups milk
    4 eggs, beaten

    Cream sauce:
    4 tablespoons butter
    1/4 cup flour
    3 cups milk
    1/2 teaspoon salt
    1/8 teaspoon pepper
    6 eggs
    1/2 pound grated Kefalotiri* or Romano cheese, divided

    For the meat sauce, melt butter in a 10- to 12-inch skillet. Saute onion until lightly browned. Add meat and cook until brown, crumbling with a fork. Add remaining meat sauce ingredients to skillet; mix well. Cover and simmer for 30 minutes, stirring occasionally. Remove cinnamon stick; let mixture cool.

    To prepare pasta, place water and salt in large pot. Bring to a boil. Add the penne and cook until tender, approximately 10 minutes. Drain, rinse and place pasta in a large bowl. Add butter, milk and eggs. Gently toss to coat; set aside.

    To prepare cream sauce, melt butter over medium heat in a saucepan.

    Stir in flour until smooth. Gradually add milk, stirring until thickened.

    Lower heat; add salt and peper. Remove from heat. Beat 6 eggs until light and fluffy. Slowly add hot cream sauce to eggs; stir thoroughly. Preheat oven to 350 degrees. Grease a 9-by-13-inch baking pan. Spread 1/2 of the penne mixture over bottom of pan. Cover evenly with meat sauce. Sprinkle 1/3 of the cheese over meat sauce. Add remaining penne mixture, spreading evenly. Sprinkle another 1/3 of the cheese over top. Pour cream sauce evenly over entire casserole. Top with remaining cheese.

    Bake until sauce sets, approximately 45 minutes. Cool slightly before cutting into squares.

    Makes 8 to 10 servings.

    Recipe




 

 

 


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