Beef Pastitsio Recipe
Ingredients
| Elbow macaroni | 1 Cup (16 tbs) | |
| 3/4 pound lean ground beef or lean ground lamb | ||
| Onion | 1 Medium, chopped | |
| Tomato sauce | 1 8 Ounce | |
| Parmesan cheese | 2 Tablespoon, grated | |
| Dried thyme | 1/2 Teaspoon, crushed | |
| Salt | 1/4 Teaspoon | |
| Ground cinnamon | 1/4 Teaspoon | |
| Skim milk | 3/4 Cup (16 tbs) | |
| Cornstarch | 2 Tablespoon | |
| 2 slightly beaten eggs | ||
| Ground cinnamon | ||
Directions
Cook macaroni according to package directions.
Drain and set aside.
Meanwhile, crumble beef or lamb into a 1 1/2-quart casserole; stir in onion.
Micro-cook, uncovered, on 100% power (HIGH) for 4 to 5 minutes or till meat is done and onion is tender, stirring once to break up meat.
Drain off fat.
Stir in the cooked elbow macaroni, tomato sauce, 2 tablespoons Parmesan cheese, thyme, 1/4 teaspoon salt, and the 1/4 teaspoon cinnamon.
Spread the meat mixture in the bottom of a 6- or 6 1/2-cup non-metal ring mold.
For topping, in a 4-cup measure stir together skim milk, cornstarch, and 1/4 teaspoon salt.
Micro-cook, uncovered, on 100% power (HIGH) for 2 to 3 minutes or till thickened and bubbly, stirring every minute.
Gradually stir about 1/2 cup of the hot mixture into the eggs.
Return all to the 4-cup measure.
Stir in 2 tablespoons grated Parmesan cheese.
Pour atop meat mixture.
Sprinkle with additional cinnamon.
Microcook, uncovered, on 100% power (HIGH) for 9 to 11 minutes or till the topping is just set, rotating the ring mold a half-turn 3 times.
Let stand, uncovered, for 10 minutes
Drain and set aside.
Meanwhile, crumble beef or lamb into a 1 1/2-quart casserole; stir in onion.
Micro-cook, uncovered, on 100% power (HIGH) for 4 to 5 minutes or till meat is done and onion is tender, stirring once to break up meat.
Drain off fat.
Stir in the cooked elbow macaroni, tomato sauce, 2 tablespoons Parmesan cheese, thyme, 1/4 teaspoon salt, and the 1/4 teaspoon cinnamon.
Spread the meat mixture in the bottom of a 6- or 6 1/2-cup non-metal ring mold.
For topping, in a 4-cup measure stir together skim milk, cornstarch, and 1/4 teaspoon salt.
Micro-cook, uncovered, on 100% power (HIGH) for 2 to 3 minutes or till thickened and bubbly, stirring every minute.
Gradually stir about 1/2 cup of the hot mixture into the eggs.
Return all to the 4-cup measure.
Stir in 2 tablespoons grated Parmesan cheese.
Pour atop meat mixture.
Sprinkle with additional cinnamon.
Microcook, uncovered, on 100% power (HIGH) for 9 to 11 minutes or till the topping is just set, rotating the ring mold a half-turn 3 times.
Let stand, uncovered, for 10 minutes
Chef
