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Pastichio

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“Greek Macaroni and chopped meat casserole. This may be made ahead and frozen, then defrosted and baked.”
READY IN:
1hr 30mins
SERVES:
16
UNITS:
US

Ingredients Nutrition

Directions

  1. Melt 1/2 c butter over low heat.
  2. Add flour, stirring quickly until disolved.
  3. Add milk and stir constantly until mixture thickens.
  4. Remove from heat and allow to cool.
  5. Then add egg yolks, one at a time, stirring throughly after each addition.
  6. Add 1/2 c grated cheese, salt and nutmeg.
  7. Set aside.
  8. Saute onion in 1/4 c butter until golden.
  9. Remove onions and brown meat.
  10. Remove excess fat from pan and return onions.
  11. Add tomato puree if desired and season with salt and pepper.
  12. Simmer until thickened.
  13. If sauce does not seem thick enough add bread crumbs until sauce reaches desired consistency.
  14. Cook ziti according to package direcions and drain well.
  15. Add 1/4 c butter, egg whites and 1/8 c cheese.
  16. Mix well.
  17. Sprinkle a large lasagna pan with bread crumbs, place half the macaroni in the pan, sprinkle with 1/8 c cheese and add the meat sauce.
  18. Pour over the mixture about 1 c of the white sauce, 1/8 c cheese and then add the remaining macaroni.
  19. Cover with remaining cheese and add the rest of the white sauce.
  20. Sprinkle with nutmeg and bake at 375 for 40 minutes or until golden brown.

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