March 17, 2011

Greek Macaroni Pastitsio

1 pd lean ground lamb
1 pd lean ground beef
2 onions finely minced
4 cloves garlic through press
4 T melted butter
3 T extra virgin olive oil
1 1/2 t salt
3/4 t black pepper
1 can tomato paste
1 1/2 c water
1 T crushed Greek oregano
1 1/2 pd Greek long macaroni or ziti
3 c grated Kefalotiri cheese
8 oz feta cheese crumbled
12 eggs beaten until fluffy
1 qt milk
chopped parsley

Saute meats and onion in 1 T butter and 1 T olive oil. Add salt, pepper, garlic, oregano, tomato sauce and paste, water. Simmer 45 minutes until thickened.

Cook macaroni in salted water until al dente; drain rinse with cold water, drain, add rest of melted butter and olive oil. Mix

When sauce is done, place half macaroni in non-stick sprayed 14 x 11 inch baking dish
Sprinkle 1/3 cheese cover with meat mixture, spread evenly.
Sprinkle 1/3 more cheese and add rest of macaroni.
Beat eggs well and add milk.
Carefully pour over macaroni, stick knife down serveral places to allow egg mixture to blend (do NOT stir).
Top with remaining chesses, dust with chopped parsley
Bake 350 for 3-40 min until top is a golden brown and firm when tested with knife
Let stand 20 minutes

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