The Greek Kitchen

Baked Macaroni with Beef and Cheese (Pasticcio) 2 cups uncooked ziti or elbow macaroni 3/4 pound ground beef 1 small onion, chopped 1 (15 ounce) can tomato sauce 1 teaspoon salt 1 1/2 cups grated Kasseri, Parmesan or Romano cheese 1/8 teaspoon ground cinnamon 1 1/4 cups milk 3 tablespoons butter or margarine 1/8 teaspoon ground nutmeg Cook macaroni as directed on package; drain. Cook and stir beef and onion in 10−inch skillet until beef is light brown; drain. Stir in tomato sauce and salt. Spread half the macaroni in a greased 8−inch square baking dish; cover with beef mixture. Mix 1/2 cup of the cheese and cinnamon. Sprinkle over beef mixture. Cover with remaining macaroni. Cook and stir milk and butter in 2−quart saucepan until butter is melted. Stir at least half the milk mixture gradually into beaten eggs. Blend into milk mixture in saucepan; pour over macaroni. Sprinkle with remaining 1 cup cheese. Bake uncovered at 325 degrees F until brown and center is set, about 50 minutes. Sprinkle with nutmeg. Garnish with parsley if desired.

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