Pastitsio

I absolutely love Greek food and Pastitsio is pronounced (pah-STEET-see-oh). Plenty of people think that this is an Italian food since it requires pasta, this fact is what took me by surprise. This recipe is very succulent and I highly recommend this, and it can be doubled easily.

Makes 8 servings

1 lb ground beef

1 cup chopped onion

2 cloves garlic, finely chopped

1 tsp salt

1/2 tsp ground black pepper

1 (6 oz) can tomato paste

1 (5 oz) container freshly grated Romano cheese, divided

1/4 tsp ground cinnamon

2 Tbsp butter

2 Tbsp all-purpose flour

1 cup whole milk

1/2 (16 oz) box ziti, cooked according to package directions

1/4 cup freshly grated Parmesan cheese

Preheat oven to 350. Spray an 11×7-inch baking dish with non-stick cooking spray. In a large skillet, cook ground beef, onion, and garlic over medium heat for about 15 minutes or until beef is browned and crumbly, stirring occassionally; drain well. Return beef to skillet; stir in salt and pepper. Stir in tomato paste and 1 can of water, using the can from the tomato paste. Cook for 5 minutes, stirring often. Stir in half of Romano cheese and cinnamon.; cook for 5 minutes, stirring often.

In a large saucepan, melt butter over medium heat; whisk in flour, and cook for 5 minutes, whisking constantly. Whisk in milk and remaining Romano cheese, continuing to whisk constantly, until blended and smooth.

Spread pasta on bottom of prepared dish; top with meat mixture. Spread Romano cheese mixture over beef mixture. Bake for 35-45 minutes or until top is lightly browned, sprinkling with Parmesan cheese the last 5 minutes of cooking.

I obtained this recipe from Paula Deen’s Best Dishes Cook Book, Enjoy!

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