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    Pastitsio


    Source of Recipe


    Internet

    List of Ingredients




    8 ounces dried corkscrew pasta (3 cups)
    1/2 pound ground lamb or lean ground beef
    1 14-ounce jar spaghetti sauce with onion and garlic (about 1-1/2 cups)
    1 teaspoon ground cinnamon
    1/4 teaspoon fennel seed, crushed
    1 1.8-ounce envelope white sauce mix
    1 cup milk
    2 slightly beaten eggs
    1/4 cup crumbled feta cheese
    1/2 teaspoon ground nutmeg
    1/4 cup grated kasseri or Parmesan cheese
    Greek or ripe olives (optional)
    Fresh marjoram (optional)

    Recipe



    Cook pasta according to package directions; drain well. In a medium skillet cook lamb or beef until meat is brown. Drain off fat. In a medium mixing bowl combine cooked meat, spaghetti sauce, cinnamon, and fennel seed. Set aside.

    Meanwhile, in a medium saucepan combine white sauce mix and milk. Cook and stir until thickened and bubbly. Remove from heat. Gradually stir half of the sauce into eggs; return all to saucepan. Stir in feta cheese and nutmeg.

    To assemble, layer half of the pasta in a lightly greased 2-quart square baking dish. Spread meat mixture over pasta; top with remaining pasta. Evenly spread the white sauce mixture on top. Sprinkle with kasseri or Parmesan cheese. Bake, uncovered, in a 350 degree F. oven about 35 minutes or until set. Let stand for 10 minutes. To serve, cut into squares. Garnish servings with olives and fresh marjoram, if desired. Makes 6 servings.

 

 

 


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