| Yield | 6 |
|---|---|
| Recipes | Casseroles |
| Yield | 6 |
|---|---|
| Recipes | Casseroles |
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.
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.