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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Greek >> Greek

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a large saucepan, saute onions in butter until opaque. Crumble beef into saucepan and brown.well. Drain off the fat. | 2. Add salt, pepper, tomato sauce, water and sugar. Stir well and simmer 35-40 minutes. At this point there should be very little water in the sauce. | 3. Remove from heat and cool. The meat sauce can be made ahead of time. | 4. In a saucepan, melt butter and then add in the flour, stiring constantly using a wire whisk. Gradually add the warm milk, stirring vigorously until sauce thickens. Add nutmeg, remove from heat and cool. | 5. When ready to use meat sauce, add half of the bread crumbs and 1 1/4 cups parmesan cheese. Stir well and set aside. Preheat oven to 350 degrees F. | 6. Cook the macaroni per package directions in boiling salted water until almost al dente. Drain well, stir in the olive oil and set aside. | 7. Butter an 11x17 inch baking pan and sprinkle with 2 tbsp bread crumbs. Spread half of the macaroni across the baking pan and sprinkle 1/2 cup cheese over top. | 8. Beat the eggs in a bowl using a wire whisk and add in 1/2 cup of the cooled bechamel sauce. Stir well and then add egg mixture into the rest of the bechamel sauce. Add the cheese and stir well. | 9. Cover macaroni layer with meat sauce. Pour half of the bechamel sauce over the meat and cover with remaining macaroni. Sprinkle 1/2 cup cheese over macaroni layer. | 10. Top macaroni layer with remaining bechamel sauce and top with remaining bread crumbs and cheese. | 11. Cook in the oven on a center rack for 50 minutes or until golden brown. Let sit 20 minutes to firm up before cutting and serving. | 12. This casserole freezes well and is easy to reheat. Place the frozen pastitsio, covered loosely with foil, in a 350 degree oven for 1 1/2 hours to 2 hours or until heated through. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
onion	2		minced	120.0	28.02	3.3	0.3
butter	3	tablespoons		256.5	11.7855	8.0145	21.6
beef	2		ground lean	1060.8024	0.0	209.1685	24.3894
salt black pepper				403.4676	0.0	89.7602	2.2667
tomato sauce	1	can		-	-	-	-
cold water	1	cup		0.0	0.0	0.0	0.0
cinnamon	1	teaspoon	ground	-	-	-	-
sugar	1/8	teaspoon		2.2942	0.5738	0.0	0.0
breadcrumb	1/2	cup		403.4676	0.0	89.7602	2.2667
parmesan cheese	2 1/2	cups	grated	740.0	80.0	80.0	10.0
elbow macaroni	1	lb		403.4676	0.0	89.7602	2.2667
olive oil	1 1/2	1/2		179.01	0.0	0.0	20.25
butter	3	tablespoons	melted	256.5	11.7855	8.0145	21.6
butter	3/4	cup		256.5	11.7855	8.0145	21.6
purpose flour	3/4	cup		403.4676	0.0	89.7602	2.2667
milk	6	cups		893.04	69.9792	46.11600000000001	47.8728
nutmeg	1	teaspoon	ground	11.55	1.0844	0.1285	0.7988
egg	8			572.0	2.88	50.24	38.04
parmesan cheese	1/2	cup	grated	740.0	80.0	80.0	10.0

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.