Cook pasta according to package directions; drain.
Toss with butter; add grated Parmesan cheese.
Transfer to a greased 13x9-in. baking dish.
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.
In a large saucepan, melt butter. Stir in flour,
salt, pepper and nutmeg until smooth; gradually add milk.
Bring to a boil; cook and stir 1-2 minutes or
until thickened.
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.
Bake, covered, 20 minutes. Bake, uncovered, 30-
40 minutes longer or until golden brown. Yield-
12 servings.
Originally Submitted
12/27/2017
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