Rating: (1 rated)
Recipe Yield: Total time: 1 hour, 45 minutes | Serves 8 to 10
3/4 pound penne pasta or elbow macaroni 2 eggs 1 1/2 cups loosely packed shredded kefalotiri cheese 2 tablespoons butter 1/2 cup chopped onion 1 pound lean ground beef or ground lamb 1 (14 1/2 -ounce) can diced tomatoes with juice 1/4 cup white wine 1/2 teaspoon cinnamon 1/2 teaspoon ground cloves 1 teaspoon salt 1/4 teaspoon ground black pepper

Step 1 Cook the pasta in boiling salted water about 11 minutes or until al dente. Drain, place in a large bowl and let cool slightly.

Step 2 In a bowl, lightly beat the whites of the eggs with a fork (save the yolks for the bechamel sauce) and add the cheese. Stir into the pasta.

Step 3Melt the butter in a large heavy skillet and saute the onion until golden brown, about 3 to 4 minutes. Add the ground meat and cook 5 minutes, until browned, stirring occasionally.

Step 4Add tomatoes, wine, cinnamon, cloves and salt and pepper to taste. Cover and simmer 15 minutes. Remove the cover and continue to simmer until the juices are reduced, 10 to 15 minutes. Remove the meat sauce from the heat and let stand while preparing the bechamel sauce. After the sauce cools a bit, spoon off any excess fat.

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