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An amazing Greek casserole with cinnamon! (among other things)
Baked pasta, lamb, cheeses, cinnamon, oh my!
1 lb. ground beef or lamb
½ cup chopped onion
2 cloves garlic, minced
1-8 oz. can tomato sauce
¼ cup dry red wine (I use a nice dry, rich wine like a merlot or a cab-sauv.)
2 tbs. parsley
½ tsp dried oregano, crushed
½ tsp dried thyme, crushed
¼ tsp salt
¼ tsp ground cinnamon (½ tsp is better)
4 eggs, beaten separately
½ cup grated parmesan cheese
1¾ cup milk
3 tablespoons all purpose flour
1 cup macaroni (measure uncooked, naturally)
Preheat Oven to 350*F
What to Do:
- Cook macaroni, drain, set aside.
- Cook beef, onion and garlic, drain well. Stir meat, tomato sauce, wine, thyme, oregano, salt and cinnamon. Bring to boiling, reduce heat. Simmer for 10 minutes. Gradually stir meat mixture into one of the eggs, set aside.
- For sauce: in a screw top jar combine ½ cup of the milk and the flour. Shake well to blend. Combine the remaining milk and the milk-flour mixture in a saucepan. Stir constantly, heat over medium high heat until thick and bubbly. Cook and stir 1-2 minutes more. Gradually stir about ½ cup of the sauce into the beaten eggs, return to saucepan stirring rapidly. Stir in half of the Parmesan cheese. Toss macaroni with the remaining egg, milk & Parmesan cheese.
- Using a 10x6x2” baking dish, layer the macaroni, meat, and macaroni, top with the remaining white sauce. Sprinkle with cinnamon. Bake for 30-35 minutes (depending on oven, altitude, weight of meat) or until cooked through.
- Test with a knife for doneness. It should come out clean.
- Cool about 10 minutes before serving.
- I like to serve this some steamed whole green beans. Enjoy!