Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Casseroles Greek
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pk Pasta (454 g) -- cooked al dente
1 lb Ground beef or lamb
2 Onions -- chopped
3 cl Garlic -- chopped
16 oz Can whole tomatoes -- chopped
- and drained
1 ts Oregano
1 ts Basil
1 ts Allspice
1 ts Cinnamon
1 ts Sugar -- to taste
Topping:
4 tb Butter
4 tb Flour
2 c Milk
3 tb Parmesan cheese -- to taste
6 oz Feta cheese -- to taste
2 Eggs -- up to 3
* Prepare ahead of time! Let cool completely!
While toppping is cooling, prepare pasta and meat filling.
Cook pasta tender but firm. Do NOT overcook!
Brown the meat with the chopped onions and garlic. Add the spices,
sugar to taste, and the drained tomatoes. Let the sauce simmer 30
to 45 minutes. Mix in the cooked pasta and put in a baking pan.
To make the topping, melt the butter in a saucepan and mix in the
flour to form a paste. Add the milk and heat at medium stirring
constantly until mixture thickens. When thick, add parmesan and
crumbled feta cheese and stir until melted. A few tablespoons of
parmesan and about 6 oz of feta.
Let this mixture cool completely before adding the beaten eggs!
After the eggs are stirred in, pour this mixture over the meat and
pasta. Bake about 45 minutes or until brown.
This dish is a bit like moussaka because of the topping.
NOTE: 6/12/93 - Made this dish with Monterey Jack cheese instead of
feta. Used 1 to 1-1/2 cup tomato sauce instead of canned tomatoes
and 2 eggs. Came out Delicious! - Set oven for 350 to 375 F and
cook a full 40 minutes.
