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Greek Pasta and Beef
1 pound ground beef 1 large onion, chopped 1 garlic clove, minced 1 can tomato sauce (8 oz) 1/2 cup water 1 t. salt 1/2 t. ground cinnamon 1/4 t. ground nutmeg 1/4 t. pepper 1 pound elbow macaroni, cooked and drained 1 egg, lightly beaten 1/2 cup grated Parmesan cheese Sauce: 1/4 cup butter 1/4 cup flour 1/4 t. ground cinnamon 3 cups milk 2 eggs, lightly beaten 1/3 cup grated Parmesan cheese
In a skillet, cook beef, onion and garlic over medium heat until meat is no longer pink; drain. Stir in tomato sauce, water and seasonings. Cover and simmer for 10 minutes, stirring occasionally. Meanwhile, in a bowl, combine macaroni, egg and Parmesan cheese. Set aside. In a large pan, melt butter. Stir in flour and cinnamon until smooth. Gradually add milk. Bring to a boil over medium heat; cook and stir 2 minutes or until slightly thickened. Remove from heat/ Cool slightly. Stir a small amount of hot mixture into eggs; return all to pan. Cook and stir for 2 minutes. Remove from heat; stir in cheese. In a greased 3 quart baking dish. spread half of the macaroni mixture. Top with beef mixture and remaining macaroni mixture. Pour sauce over the top. Bake, uncovered, at 350 for 45 to 50 minutes or until bubbly and heated through. Let stand 5 minutes before serving. Makes 12 servings Source: Taste of Home