Greek Pasticcio Ingredients:
500 g macaroni, cooked and drained,
2 eggs, lightly beaten,
75 ml (1/3 cup) grated kosher Parmesan cheese,
Filling:
500 g (2 cups) sliced mushrooms,
2-3 medium onions, finely chopped,
1 – 400 ml (14oz) tomato sauce,
5 ml (1 tsp) chopped garlic,
5 ml (1 tsp) each salt, pepper, cinnamon.
Topping:
75 ml (1/3 cup) butter or margarine,
75 ml (1/3 cup) all purpose flour,
750 ml (3 cups) milk,
2 eggs, lightly beaten,
75 ml (1/3 cup) grated kosher Parmesan cheese,
Pinch of salt, nutmeg.
Preparation
Combine the macaroni, eggs and cheese. Spread over the bottom of a greased 33 x 23 cm (13″ x 9″) baking dish. Set aside.
Filling:
Saut the garlic, mushrooms and onions in a large skillet until tender and browned. Drain off fat. Stir in tomato sauce and
seasonings. Simmer, uncovered.
Topping:
In a large saucepan, melt butter/margarine. Stir in flour, salt and
nutmeg. Add milk. Cook, stirring until thickened and bubbly.
Gradually stir into the eggs, return to the saucepan. Cook over low
heat for one minute longer.
Spread filling over macaroni. Spread topping over all. Sprinkle with
Parmesan cheese. Bake at 180 C (350 F) fro 35 – 40 minutes or until golden brown and bubbling.
source jewishcuisine
