- 1 (16 ounce) package elbow macaroni
- 1 tablespoon extra virgin olive oil
- 1 clove garlic, minced
- 1/2 large onion, diced
- 1 pound lean ground beef
- 1 (14.5 ounce) can peeled and diced tomatoes
- ground black pepper to taste
- 1 teaspoon dried oregano
- 6 ounces grated Parmesan cheese, divided
- 1 tablespoon butter
- 1 tablespoon all-purpose flour
- 1 cup milk
- 1 egg yolk
- Preheat oven to 375 degrees F (190 degrees C).
- Bring a large pot of lightly salted water to a boil. Add macaroni pasta and cook for 8 to 10 minutes or until al dente; drain.
- Heat olive oil in a skillet and cook garlic, onions and beef until meat is browned; drain fat. Add tomatoes, pepper and oregano. Stir and cook about 5 minutes. Sprinkle in 1/2 of the Parmesan cheese.
- Lightly coat a casserole or baking dish with olive oil and spread 1/2 the cooked pasta in it. Add the meat sauce and cover with the remaining pasta.
- Melt butter in a saucepan and blend in flour. Slowly add milk, stirring almost to boiling. In a bowl, blend remaining parmesan cheese and egg yolk and slowly add to the milk sauce, stirring constantly.
- Pour sauce over macaroni and bake for 30 minutes. Top should be golden and a little crispy.
06/22/2019
recipepes.com
pastitsio v, recipe
PT15M
PT1H
5
455 calories
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