1. Cook pasta according to package directions;
drain. Toss with butter; add grated Parmesan
cheese. Transfer to a greased 13x9-in. baking
dish.
2. Preheat oven to 350°. In a large skillet,
cook beef and onion over medium heat 8-10
minutes or until beef is no longer pink,
breaking beef into crumbles; drain. Add garlic;
cook 2 minutes longer. Stir in tomato sauce,
salt and cinnamon; heat through. Spoon over
pasta. Sprinkle with 1/2 cup shredded Parmesan
cheese.
3. In a large saucepan, melt butter. Stir in
flour, salt and pepper until smooth; gradually
add milk. Bring to a boil; cook and stir 1-2
minutes or until thickened.
4. In a small bowl, whisk a small amount of hot
mixture into eggs; return all to pan, whisking
constantly. Bring to a gentle boil; cook and
stir 2 minutes. Pour over beef mixture.
Sprinkle with remaining cheese.
5. Bake, covered, 20 minutes. Bake, uncovered,
30-40 minutes longer or until golden brown.
Yield- 12 servings.
Recipe Note-
- To save time and avoid dirtying a dish, feel
free to skip the draining step after cooking
the beef and onions. The sauce will be slightly
richer, but sirloin is fairly lean so there
shouldn't be much fat in the pan.
- Whisk constantly when adding milk to the roux
(the flour and butter mixture). The whisk will
help break up any lumps of flour so your sauce
is silky smooth.
- This recipe makes a mountain, which is great
if you're having a big gathering or just want
lots of leftovers. But you can easily scale
this recipe down to a more manageable size by
cutting it in half.
- The addition of warm spices such as cinnamon,
nutmeg and allspice is a defining
characteristic of pastitsio (which,
incidentally, translates to hodgepodge). If you
want to test the waters, try adding half the
amount of cinnamon called for in the recipe.
Originally Submitted
10/9/2017
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