Recipe

Pastitsio Recipe

Add Step-by-Step Photos	Mountainmama / All my dishes 1 year, 2 months ago A popular Greek casserole made of layers of pasta, lamb, cheeses, a creamy white sauce and a delicate seasoning blend of cinnamon and nutmeg. Prep:15m Cook:40m Servings:6	Mountainmam
	nutmeg cinnamon macaroni eggplant

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Ingredients

Macaroni Mixture:

1 cup uncooked elbow macaroni (3 1/2 oz)

1 egg white

1/4 cup grated Parmesan cheese

2 tablespoons milk

Lamb Mixture:

3/4 lb ground lamb

1 1/2 cups cubed peeled eggplant

2 cups diced tomatoes (from 28-oz can), drained

1 medium onion, chopped (1/2 cup)

1/2 teaspoon salt

1/4 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1 clove garlic, finely chopped

Sauce:

1 cup milk

1 tablespoon cornstarch

2 tablespoons grated Parmesan cheese

1 egg, beaten

Directions

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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