Pastitsio

(Greek Casserole)

2 c. chopped onion

1 T. olive oil

1½ lb. ground lamb or beef

½ c. water

1-8 oz. can tomato sauce

½ c. chopped fresh parsley leaves

½ t. ground cinnamon

½ t. dried oregano

½ t. salt and pepper

1 lb. zita or other tubular-cut pasta, cooked

White Sauce

½ stick butter

¼ c. all-purpose flour

2¾ c. milk

¼ t. salt

1 c. grated parmesan cheese

2 large eggs

Directions:

Preheat oven to 350°.

Have a deep 3-quart casserole ready.

Cook onions in a large skillet 3-4 minutes.

Add meat and cook, stirring to break up large chunks until browned.

Drain in colander to remove fat.

Wipe skillet clean.

Return meat to skillet.

Add water, tomato sauce, parsley, cinnamon, oregano, salt and pepper.

Simmer over medium heat until little liquid remains.

Remove from heat.

Spread half the ziti evenly in casserole.

Spread meat mixture over pasta, then top with remaining pasta.

Prepare white sauce:

Melt the butter in a 2-quart saucepan.

Whisk in flour and cook over medium heat 2 minutes until bubbly and well blended.

Whisk in milk, then salt and nutmeg.

Cook, whisking constantly, 6-8 minutes until sauce is smooth and bubbling and thickly coats back of spoon.

Remove from heat and whisk in ¾ cup of the cheese and eggs until blended.

Return to medium heat and whisk 2 minutes or until bubbling.

Pour over pasta layer to cover.

Sprinkle with remaining cheese.

Bake at 350° uncovered for 1 hour or until slightly puffed and golden.

Let stand 15 minutes before serving.

Yield:  6 servings