Pastitsio
From mountainmama 15 years agoIngredients
- macaroni Mixture: shopping list
- 1 cup uncooked elbow macaroni (3 1/2 oz) shopping list
- 1 egg white shopping list
- 1/4 cup grated parmesan cheese shopping list
- 2 tablespoons milk shopping list
- lamb Mixture: shopping list
- 3/4 lb ground lamb shopping list
- 1 1/2 cups cubed peeled eggplant shopping list
- 2 cups diced tomatoes (from 28-oz can), drained shopping list
- 1 medium onion, chopped (1/2 cup) shopping list
- 1/2 teaspoon salt shopping list
- 1/4 teaspoon ground cinnamon shopping list
- 1/4 teaspoon ground nutmeg shopping list
- 1 clove garlic, finely chopped shopping list
- Sauce: shopping list
- 1 cup milk shopping list
- 1 tablespoon cornstarch shopping list
- 2 tablespoons grated parmesan cheese shopping list
- 1 egg, beaten shopping list
How to make it
- Heat oven to 350°F. Cook and drain macaroni as directed on package. Stir in remaining macaroni mixture ingredients.
- Meanwhile, in 10-inch skillet, cook lamb over medium heat about 10 minutes, stirring occasionally, until no longer pink; drain. Stir in remaining lamb mixture ingredients.
- In 1-quart saucepan, cook 1 cup milk and the cornstarch over medium heat, stirring constantly, until mixture thickens and boils. Stir in remaining sauce ingredients.
- In ungreased 1 1/2-quart casserole, place half of macaroni mixture. Top with lamb mixture, remaining macaroni mixture and the sauce.
- Bake uncovered about 40 minutes or until set in center.
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