Some call this dish (pronounced pah-STEET-see-o) "the Greek lasagna." Kasseri, a firm Greek cheese, lends a pungent, nutty taste; if it's unavailable, Parmesan can fill the role.
Serves: 6
Ingredients:
- 8 ounces dried corkscrew pasta (3 cups)
- 1/2 pound ground lamb or lean ground beef
- 1 14-ounce jar spaghetti sauce with onion and garlic (about 1-1/2 cups)
- 1 teaspoon ground cinnamon
- 1/4 teaspoon fennel seed, crushed
- 1 1.8-ounce envelope white sauce mix
- 1 cup milk
- 2 slightly beaten eggs
- 1/4 cup crumbled feta cheese
- 1/2 teaspoon ground nutmeg
- 1/4 cup grated kasseri or Parmesan cheese
- Greek or ripe olives (optional)
- Fresh marjoram (optional)
1. Cook pasta according to package directions; drain well. In a medium skillet cook lamb or beef until meat is no longer pink. Drain off fat. In a medium mixing bowl combine cooked meat, spaghetti sauce, cinnamon, and fennel seed. Set aside.
2. Meanwhile, in a medium saucepan combine white sauce mix and milk. Cook and stir until thickened and bubbly. Remove from heat. Gradually stir half of the sauce into eggs; return all to saucepan. Stir in feta cheese and nutmeg.
3. To assemble, layer half of the pasta in a lightly greased 2-quart square baking dish. Spread meat mixture over pasta; top with remaining pasta. Evenly spread the white sauce mixture on top. Sprinkle with kasseri or Parmesan cheese. Bake, uncovered, in a 350 degree F. oven about 35 minutes or until set. Let stand for 10 minutes. To serve, cut into squares. Garnish servings with olives and fresh marjoram, if desired.
Nutrition information: per serving: 417 calories, 16 g total fat, 6 g saturated fat, 112 mg cholesterol, 848 mg sodium, 46 g carbohydrate, 0 g fiber, 20 g protein, 20% vitamin A, 5% vitamin C, 21% calcium, 20% iron.
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