Sausage And Apple Pastitsio
|Elbow macaroni||1 Cup (16 tbs)|
|Bulk pork sausage||3⁄4 Pound|
|Onion||1 Medium, chopped for 1/2 cup|
|Cooking apple||1 Medium, peeled, cored, and chopped for 1 cup|
|Canned tomato sauce||8 Ounce (1 can)|
|Raisins||1⁄2 Cup (8 tbs)|
|Grated parmesan cheese||2 Tablespoon|
|Ground cinnamon||1⁄4 Teaspoon|
|Milk||1 Cup (16 tbs)|
|Slightly beaten eggs||2|
|Ground cinnamon||1 Teaspoon|
Cook macaroni according to package directions.
Drain and set aside.
Meanwhile, crumble sausage into an 8x8x2-inch baking dish, then stir in onion.
Cover with vented clear plastic wrap.
Micro-cook on 100% power (HIGH) 4 to 6 minutes or till sausage is no longer pink and onion is tender, stirring once to break up sausage.
Stir in apple, tomato sauce, raisins, cheese, and cinnamon.
Stir in macaroni.
Spread mixture evenly in the dish.
In a 4-cup measure micro-cook butter or margarine, uncovered, on 100% power (HIGH) 40 to 50 seconds or till melted.
Stir in cornstarch and salt.
Stir in milk.
Micro-cook, uncovered, on 100% power (HIGH) 2 to 4 minutes or till thickened and bubbly, stirring every minute.
Gradually stir 1/2 cup of the hot mixture into eggs.
Return all to the 4-cup measure.
Stir in cheese.
Micro-cook sausage mixture, uncovered, on 100% power (HIGH) 6 to 8 minutes or till heated through, stirring once.
Immediately pour egg mixture atop hot sausage mixture.
Sprinkle with cinnamon.
Micro-cook, uncovered, on 100% power (HIGH) 5 to 8 minutes or till topping is just set, rotating the dish a quarter-turn 3 times.
Let stand, uncovered, 10 minutes.