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Greek Pasta Casserole


1 28-oz can Italian plum tomatoes

3 tbsp flour

Parmesan cheese-grated

3/4 16-oz pkg elbow macaroni

3/4 lb ground beef

1/4 tsp cinnamon

1/8 tsp nutmeg

2 large eggs

1 large onion-chopped

3 1/4 cups milk

1/4 cup plain dried bread crumbs

3 tbsp salad oil

3 3/4 tsp salt

1/2 teaspoon sugar


Cook onion in 1 tbsp oil over medium heat til tender.

Increase heat to medium-high and add ground beef and cook,stirring occasionally,until all pan juices evaporate and meat is browned.

Increase heat to high and add tomatoes with their liquid,sugar,cinnamon,and 3/4 teaspoon salt,stirring to break up tomatoes.

Heat to boiling then reduce heat to low and simmer 5 minutes.

Prepare elbow macaroni as label directs,using 2 teaspoons salt in water.

Drain macaroni and return to pot.

In another pot,heat 2 tbsp oil,flour,nutmeg and 1 tsp salt and cook 1 minute.

Gradually stir in milk and cook,stirring constantly,until mixture boils and thickens(about 10 minutes).

Remove saucepan from heat.

In small bowl,beat eggs slightly.

Into eggs,beat small amount of hot milk mixture.

Slowly pour egg mixture back into milk mixture,stirring constantly until blended.

Stir meat mixture and 1/4 cup Parmesan into macaroni in saucepot. br>
Spoon into deep 4-quart casserole.

Carefully pour sauce over macaroni mixture.

In small bowl,mix bread crumbs with 1/4 cup Parmesan cheese and sprinkle over sauce.

Bake,uncovered, at 350 for 40 minutes or until hot and custard is set.

Let stand 10 minutes for easier serving.