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Western.Chefs's picture
For meat sauce
  Ground beef 3⁄4 Pound
  Ground lamb 3⁄4 Pound
  Beef bouillon/1/2 cup water / both 1 Cup (16 tbs)
For creamy topping
  Butter/Margarine 3 Tablespoon
  Flour 3 Tablespoon
  Milk 3 Cup (48 tbs)
  Salt 3⁄4 Teaspoon
  Nutmeg 1 Pinch
  Egg yolks 3
  Zucchini 2 Small, finley diced
  Olive oil 1 Tablespoon
  Small elbow macaroni 1⁄2 Pound
  Salt To Taste
  Grated parmesan cheese 10 Tablespoon (1/2 Cup Plus 2 Tablespoon)

Make meat sauce as described in Moussaka recipe increasing meat amounts.
Make Creamy Topping as described, increasing amounts as indicated.
Saute zucchini lightly in oil for about 1 minute.
Cook macaroni in boiling salted water until tender but still al dente.
Drain in colander and shake out moisture.
Mix with zucchini and 1/2 cup Creamy Topping.
Butter a large shallow casserole (2 1/2-quart size) and put in a layer of half the macaroni, half the meat sauce, sprinkle with 2 tablespoons grated Parmesan cheese.
Top with second layer of macaroni and meat sauce.
Spread Creamy Topping evenly over all and sprinkle with 1/2 cup grated Parmesan cheese.
Bake at 350°F about 45 minutes to 1 hour, or until sauce is puffed and flecked with brown.
Remove from oven and let stand about 15 minutes.
Cut into squares.

Recipe Summary

Main Dish

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Average: 3.9 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 4703 Calories from Fat 2720

% Daily Value*

Total Fat 304 g467.4%

Saturated Fat 136.4 g681.8%

Trans Fat 0 g

Cholesterol 1340.2 mg446.7%

Sodium 5686.9 mg237%

Total Carbohydrates 256 g85.4%

Dietary Fiber 12.7 g50.6%

Sugars 50.8 g

Protein 239 g478.9%

Vitamin A 74.6% Vitamin C 85%

Calcium 262.2% Iron 104.1%

*Based on a 2000 Calorie diet

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