Ingredients for Pastichio
- Elbow Macaroni
- 1 medium onion, chopped
- Lean Ground Meat
- 2 tablespoons butter (for onions) + 4 tablespoons butter (for béchamel)
- Parmesan Cheese
- Salt And Pepper
- 1 (28-ounce) can crushed tomatoes
- 2 large eggs
- 1/2 cup water
- Milk
- Cornstarch
- 1/4 teaspoon ground cinnamon (for meat sauce) + light dusting for topping
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How to Make Pastichio
- Preheat oven to 350°F (175°C).
- Cook 1 pound elbow macaroni according to package directions, until al dente. Drain well and rinse with cold water to cool.
- In a large skillet, melt 2 tablespoons of butter over medium heat. Add 1 medium onion, chopped, and cook until golden brown, about 5 minutes.
- Add 1 pound ground beef (or lamb) to the skillet and cook, breaking it up with a spoon, until browned and no longer pink. Drain off any excess grease.
- Stir in 1 teaspoon dried oregano, 1/2 teaspoon dried basil, 1/4 teaspoon ground cinnamon, 1 (28-ounce) can crushed tomatoes, 1/2 cup water, and salt and pepper to taste. Simmer over low heat for 15-20 minutes, or until the sauce has thickened and the water is absorbed.
- In a large bowl, gently combine the cooked macaroni, meat sauce, 2 large eggs (lightly beaten), and 1 cup grated Parmesan cheese. Mix thoroughly.
- Grease a 10x15 inch baking dish. Spread the macaroni mixture evenly into the prepared dish.
- In a medium saucepan, prepare the béchamel sauce: Melt 4 tablespoons butter over medium heat. Whisk in 1/4 cup all-purpose flour until smooth.
- Gradually whisk in 3 cups milk until smooth and creamy. Bring to a simmer, whisking constantly, until the sauce thickens. Stir in 1/2 cup grated Parmesan cheese and a pinch of nutmeg.
- Pour the béchamel sauce evenly over the macaroni mixture in the baking dish.
- Sprinkle an additional 1/4 cup of Parmesan cheese and a light dusting of cinnamon over the top.
- Bake for 50-60 minutes, or until golden brown and bubbly. Let stand for 10 minutes before serving.
Nutrition Information (Approximate per serving)
Sodium
18 g
Sugar
10g
Fat
60g
Carbs
12g
