We have a lot of food traditions in our family and I know better than to mess with some, like spaghetti the first night at the beach – any beach. Once I made chili when we got to Navarre and was given the silent treatment for days. So I knew I was taking a serious risk by surprising my family and guests in Gatlinburg with an old favorite of mine, Pastitsio, instead of our traditional lasagna. Well let me tell you, it was a big hit. Richard said it was like having all of his favorite dishes in one pan, macaroni and cheese, spaghetti, and lasagna. (Do you think we eat a little pasta?) The recipe should serve 8 to 10, I had a party of five and washed an empty casserole dish that night, well maybe Sammy washed it. Anyway, it was so delicious that Sammy requested it for our guests last weekend and of course, everybody loved it.
The first time I ever heard of Pastitsio was when I was a college student in Memphis, and went to the home of a Greek Orthodox friend for dinner. They served a very traditional Greek meal, and I was totally hooked before my plate was clean. I was totally embarrassed when I requested my third serving, but that didn’t stop me! The Pastitsio was just the most luscious dish. It starts with a layer of creamy, cheesy macaroni, followed by a meat sauce with a hint of nutmeg and sherry, topped with more macaroni, and finally a rich custard sauce. Tell me how can you go wrong with that?
Soon after, I went to a Greek festival and bought a Greek cookbook. Well this is kind of funny - you know how any Southern cookbook worth it’s weight has several chicken casserole recipes that are all about the same, sometimes with the same name – this little spiral bound book had four recipes for Pastitsio. Over the years I played around with those recipes and collected a few more. This version is my ultimate favorite and I don’t intend to let it slip under the radar again. Make this for your crew, add a salad and some garlic bread if you feel ambitious, and know that you’ll have a standing ovation in your future.
Ingredients
MEAT SAUCE:
1 onion, chopped
1/4 stick butter
1½ lb ground round
1 tsp salt
1/2 tsp pepper
1/2 tsp cinnamon
1/4 tsp nutmeg
14 oz can diced tomatoes
4 Tbsp tomato sauce
1/2 c sherry (I add more as sauce gets dry)
MACARONI MIXTURE:
1/2 lb macaroni
1/4 stick butter
2 ounces grated Romano cheese
2 eggs
1½ c milk
1 ounce grated Romano cheese to use in layering
CREAM SAUCE:
1/2 stick butter
3 Tbsp flour
1 ½ tsp. salt
1 ½ c milk (since we buy fat free, I usually add a bit of half and half about a 1/2 c for part of the milk)
3 eggs
1 ounce grated Romano cheese
Directions
Make the meat sauce first so it can simmer while you make the rest.
Sauté onions in butter in a Dutch oven or large pot.
Add ground meat and brown. Add seasonings. tomatoes, and tomato sauce.
Add sherry.
Cook over medium heat about 1/2 hour or until there is not much liquid left.
While that cooks make the macaroni mixture.
Cook macaroni in boiling salted water according to package directions.
Remove from heat and drain.
Return to pan off heat and add butter, stirring till it melts.
Add cheese; mix well.
Beat eggs with milk until thoroughly blended and combine with macaroni.
While the macaroni is boiling I usually make the cream sauce. (Yes, you will get 3 pans dirty, but it’s worth it!I)
Melt butter in saucepan. Remove from heat, stir in flour and blend until smooth.
Add salt and return to heat.
Gradually add milk, stirring constantly until thickened. Remove from heat.
ln a large bowl, beat eggs until lemon colored.
Slowly add the milk mixture; blend well.
Now you put it all together in a large casserole.
Spread half of macaroni mixture into pan.
Add meat sauce in an even layer; sprinkle with cheese; add remaining macaroni. Carefully ladle sauce all of macaroni.
At this point you can either bake your Pastitsio at 350 degrees, or cover and store in the refrigerator for up to 24 hours before baking. It takes about 45 minutes depending on the size of your casserole dish. YUM
