• Pastitsio

    Pastitsio Scott Sanders | Staff Photographer

Posted1/27/2010 12:01 AM

Meat sauce

4 tablespoons butter


2 medium onions, chopped

2 cloves garlic, chopped

2 pounds ground beef

1 tablespoon cinnamon

Salt and pepper to taste

2 cans (15 ounces each) tomato sauce

1-2 cups water


1 pound ziti or mostaccioli


cup butter

1 cup Romano cheese, grated

4 eggs, lightly beaten

Cream sauce

cups butter

cups flour

6 cups hot milk


cup Romano cheese

Dash white pepper

8 eggs, beaten well

For meat sauce: In a large pot melt butter and cook onions and garlic until tender. Add ground beef and brown. Add cinnamon, salt and pepper, tomato sauce and water. Simmer, uncovered, 1 to 2 hours, the longer the better. Meat sauce should be thick. For pasta: Cook pasta until tender and drain. Add butter, Romano and eggs, toss well.

For cream sauce: Melt butter in large pot; stir in flour with wooden spoon until soft paste forms. Add milk gradually, whisking constantly. Cook on low to medium heat until sauce thickens. Remove from heat and stir in cheese and pepper. Let cool a little; gradually stir in eggs until well combined.

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To assemble: Heat oven to 350 degrees.

Spoon pasta mixture into 10-by-15-inch pan. Ladle meat sauce over pasta, then cream sauce on top. Poke a knife into the dish in several places so some of the cream sauce seeps to the bottom. Cover with foil, bake 1 hour; uncover and bake 15-30 minutes, or until browned.

Serves 10 to 12.