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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Greek >> Greek

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Set oven to 350 degrees F. | 2. Grease a 13 x 9-inch baking dish. | 3. In a large pot cook the pasta in boiling water with 1 tablespoons salt until al dente; drain and return the cooked pasta to the pot. | 4. To the pasta add in 1/4 cup melted butter, 1/3 cup Parmesan cheese, pinch nutmeg, 1/2 teaspoon salt and 1 teaspoon ground black pepper; mix until combined then allow to cool slightly. | 5. Add in eggs and mix well; set aside. | 6. For the meat sauce; heat olive oil and butter in a skillet over medium heat; add in onion and crushed chili flakes, cook for about 4 minutes. | 7. Add in garlic and cook for 2 minutes. | 8. Add in extra lean ground beef; cook breaking up the meat with a spoon or fork until browned. | 9. Add in tomato paste, wine, beef broth, salt and pepper; mix well, then cover and simmer over low heat for about 45-50 minutes, stirring occasionally. | 10. Meanwhile while the meat sauce is cooking prepare the bechamel sauce; melt butter in a heavy saucepan over medium heat; stir in flour and cayenne pepper; cook stirring for about 2 minutes. | 11. Add in cream and nutmeg; bring to a boil whisking/stirring constantly then cook for about 1 minute. | 12. Cool for about 10 minutes before whisking in the egg. | 13. Season with salt and black pepper. | 14. Remove about 1/2 cup bechamel sauce and mix into to the already cooked ground beef mixture. | 15. Preheat oven to 350 degrees F. | 16. TO ASSEMBLE; spoon HALF of the ziti mixture into the bottom of the baking dish. | 17. Top the ziti mixture with ALL of the meat sauce, then top with remaining ziti mixture. | 18. Pour ALL the bechamel sauce over the ziti mixture then spread out with a spoon to cover. | 19. Top with about 1 cup grated Parmesan cheese (can use more or less). | 20. Bake for about 50-60 minutes or until golden brown. | 21. Allow to rest for about 20 minutes before slicing. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
ziti pasta	1	lb	uncooked	403.4676	0.0	89.7602	2.2667
butter	1/4	cup	melted	85.5	3.9285	2.6715	7.2
parmesan cheese	1/3	cup	grated	98.6667	10.6667	10.6667	1.3333
nutmeg	1	pinch		1.4438	0.1355	0.0161	0.0999
seasoning salt	1/2	teaspoon		403.4676	0.0	89.7602	2.2667
black pepper	1	teaspoon	ground	5.773	1.4708	0.239	0.075
egg	3		beaten	214.5	1.08	18.84	14.265
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
butter	1	tablespoon		85.5	3.9285	2.6715	7.2
onion	1		chopped	44.0	10.274000000000001	1.21	0.11
red pepper flake	1 -2	teaspoon	crushed	403.4676	0.0	89.7602	2.2667
garlic	2	tablespoons	minced	25.33	5.6202	1.0812	0.085
extra beef	1 1/2	1/2	ground lean	403.4676	0.0	89.7602	2.2667
tomato paste	1/3	cup		72.16	16.6408	3.8016	0.4136
red wine	1/2	cup		-	-	-	-
beef broth	1	cup		16.8	0.096	2.736	0.528
seasoning salt	1 1/2	1/2		403.4676	0.0	89.7602	2.2667
black pepper	1	teaspoon	ground	5.773	1.4708	0.239	0.075
butter	1/2	cup		85.5	3.9285	2.6715	7.2
purpose flour	1/2	cup		403.4676	0.0	89.7602	2.2667
cayenne pepper	1	pinch		0.3578	0.0637	0.0135	0.0194
half cream	3	cups		410.64	62.64	18.096	9.744
nutmeg	1/8	teaspoon		1.4438	0.1355	0.0161	0.0999
egg	1		beaten	214.5	1.08	18.84	14.265
seasoning salt	1/2	teaspoon		403.4676	0.0	89.7602	2.2667
black pepper			ground	5.773	1.4708	0.239	0.075
parmesan cheese	1	cup	grated	98.6667	10.6667	10.6667	1.3333

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