Pasticcio

This dish is Greek in origin.  I love the cinnamon and nutmeg, really creates a new flavor treat.  By far, when I recipe tested this one, it was one of the more popular dishes,  everyone at the table wanted the recipe.

I thought of it because I’m on a hunt for some decent pita bread here at a mile-high.  Living in Boston I was truly spoiled by all the great Greek food – but of course it was difficult to find decent Mexican.  Now the reverse is true.  At least I’ve got some terrific Italian available and an amazing Cajun restaurant.

Pasticcio

  • 7 oz ziti
  • ¾ lb lean ground beef
  • ½ onion, chopped
  • 14 oz can diced tomatoes
  • ½ to 1 tsp salt
  • 6 oz grated parmesan/Romano mix
  • 1/8 tsp cinnamon
  • 1 ¼ cup milk
  • 2 tbsp butter, melted
  • 2 eggs
  • 1/8 tsp nutmeg

saucepan, skillet, 8×8 glass baking dish, greased

Cook ziti according to package directions, drain well. Cook beef & onion until beef is browned. Drain. Stir in tomatoes & salt. Layer ½ ziti in baking dish, add beef mixture and then ½ of the cheese, sprinkle cinnamon over cheese. Add remaining ziti.

Beat eggs, milk & butter together. Pour over ziti mixture, top with remaining cheese. Bake at 350° for 35 minutes, until center is set. (I put my casserole on a cookie sheet to catch anything that bubbles over.)  Sprinkle with nutmeg.

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