Recipe - Greek Pasticio

1 pack Pasta; cooked al dente
(454 gms)
1 pound Ground beef or lamb
2 Onions; chopped
3 Cloves garlic; chopped
1 cn Whole tomatoes; chopped
and liquid drained
1 teaspoon Oregano
1 teaspoon Basil
1 teaspoon Allspice
1 teaspoon Cinnamon
1 teaspoon Sugar to taste

TOPPING
4 tablespoon Butter
4 tablespoon Flour
2 cup Milk
3 tablespoon Parmesan cheese to taste
6 ounce Feta cheese to taste
2 To 3 eggs

* 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 3045 min. Mix in
the cooked pasta and put in a baking pan.

To make the topping, melt the butter (or margarine) 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 ounces 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 min or until brown.

This dish is a bit like moussaka because of the topping.

NOTE: 6/12/93 Made this dish with Montery Jack cheese instead of feta.
Used 1 to 1 One half cup tomato sauce instead of canned tomatoes and 2 eggs.
Came out Delicious!!! Set oven for 350375F and cook a full 40 minutes.
.\\ichele

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini