Big Ole Bills Greek Pastitsio Recipes

Steps:

• 1. Preheat oven to 350 degrees.
• 2. Boil the Penne Pasta until it is al dente (11 minutes). Drain. Toss with 2 tablespoons butter and 1/2 cup of the parmesan cheese and set aside.
• 3. In a skillet, cook the hamburger and onion until the hamburger is no longer pink. Drain the grease. Add the garlic and cook for 3 minutes. Stir in the tomato sauce, diced tomatoes, salt, and cinnamon. Stir for 2 minutes until well combined.
• 4. Layer one half of the pasta into a greased 9 X 13 baking dish. Cover with half of the meat mixture and 1/2 a cup of the parmesan cheese. Repeat these layers a second time.
• 5. In a medium sauce pan, melt the 1/2 cup of butter on medium low heat. Stir in the salt, pepper and flour. Mix until it is smooth. Slowly add in the milk while stirring. Bring to a low boil and stir until it thickens, about 1 to 3 minutes.
• 6. Put the eggs in a small bowl and temper them by whisking a small amount of the hot sauce into the eggs for a few seconds. Add the eggs to the sauce mixture in the medium pan and whisk constantly while it cooks for 2 more minutes.
• 7. Pour the sauce over the layers of pasta and meat. Top with the remaining parmesan cheese.
• 8. Bake covered for 20 minutes. Take the cover off and bake for an additional 30-40 minutes until the top is a light golden brown.

Steps:

• In a nonstick skillet sprayed with nonstick spray, saute the onion over medium-high heat until translucent, 2-3 minutes or so.
• Add meat to the pan and cook over medium heat until browned all the way through; drain fat.
• Add tomato sauce, garlic,just 1 tsp of the cinnamon, and some salt to taste.
• Simmer on low heat 20 minutes.
• Meanwhile, in a medium saucepan, melt the butter.
• Once the butter has melted, stir in the flour, whisking until blended.
• Remove pan from heat and whisk in the milk slowly until blended.
• Return pan to heat and let simmer over low heat about 5 minutes, stirring often,or until thick and smooth.
• Remove sauce from heat and let cool slightly.
• In a bowl, beat eggs and then add small portion of the cream sauce, whisking quickly as you do.
• Whisk in a bit more of the sauce, then add all the rest and whisk well until smooth.
• (You can to be careful not to add too much at first or you will cook the eggs.) Season sauce with some salt& pepper and a dash of nutmeg to taste, mixing well.
• Grease a 9x13" casserole with deep sides well and place hot macaroni in it.
• Top with meat sauce, then sprinkle meat sauce with remaining 1 tsp cinnamon.
• Pour cream sauce over all to cover.
• You may need to shake the pan a little to make everything settle in (not too hard- you don't want sauce flying everywhere).
• You may have a little extra cream sauce left over, depending on how deep your pan is.
• Bake in a preheated 350 F oven for approximately 40 minutes or until custard is firm (no jiggling).
• Let cool 10 minutes before serving.

Steps:

• Cook macaroni; drain, and return to pan.
• Stir in the melted butter, 1/3 cup Parmesan cheese, 1/3 cup milk, and the egg; set aside.
• In a a skillet or large saucepan, cook ground beef and onion until meat loses its pinkness and onion is soft; drain excess fat.
• Stir in tomato sauce, the 1 teaspoon salt, mint flakes (if used), cinnamon, nutmeg and pepper; set aside.
• In a saucepan, melt 4 tablespoons butter, then mix in flour and 1/4 teaspoon salt.
• Slowly stir in the 2 cups milk, stirring well after each addition so that no lumps form.
• Cook and stir on medium high until cream sauce starts to thicken; stir for one minute more, then remove from heat.
• Beat egg in a small bowl, then pour into cream sauce, stirring briskly.
• Blend in the 1/3 cup Parmesan cheese.
• Layer half the pasta mixture in a 11" x 7" (or 2 quart) baking dish.
• Spoon the meat mixture evenly on top, then the remaining pasta.
• Pour cream sauce over top, to cover completely.
• Bake, uncovered, at 350F for about 40 minutes, or until hot and lightly browned.
• Let stand for 10 minutes.