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Greek Pasta and Beef

By: Dorothy Bateman

"This delightfully different casserole gives everyday macaroni and cheese an international flavor. A co-worker who's a pro at Greek cooking shared the recipe years ago. It brings raves whenever I serve it. -Dorothy Bateman, Carver, Massachusetts"

Rate/Review | Read Reviews (11)

Prep Time:
30 Min

Cook Time:
45 Min

Ready In:
1 Hr 15 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 12 servings

Ingredients

1 (16 ounce) package elbow macaroni
1 pound ground beef
1 large onion, chopped
1 garlic clove, minced
1 (8 ounce) can tomato sauce
1/2 cup water
1 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon pepper
1 egg, lightly beaten
1/2 cup grated Parmesan cheese
SAUCE:
1 cup butter
1/4 cup all-purpose flour
1/4 teaspoon ground cinnamon
3 cups milk
2 eggs, lightly beaten
1/3 cup grated Parmesan cheese

Directions

Cook macaroni according to package directions. In a large skillet, cook beef, onion and garlic over medium heat until meat is no longer pink; drain. Stir in the tomato sauce, water and seasonings. Cover and simmer for 10 minutes, stirring occasionally. Drain macaroni.
In a large bowl, combine the macaroni, egg and Parmesan cheese; set aside. For sauce, in a large saucepan, melt butter; stir in flour and cinnamon until smooth. Gradually add milk. Bring to a boil over medium heat; cook and stir for 2 minutes or until slightly thickened. Remove from the heat. Stir a small amount to hot mixture into eggs; return all to pan, stirring constantly. Stir in cheese.
In a greased 3-qt. baking dish, spread half of the macaroni mixture. Top with beef mixture and remaining macaroni mixture. Pour sauce over the top. Bake, uncovered, at 350 degrees F for 45-50 minutes or until bubbly and heated through. Let stand for 5 minutes before serving.