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Food, Fun and Fabulous 62 Pastichio: Greek Lasagna yield: 12-15 servings Meat Mixture 2 pounds ground chuck 1 large onion, chopped salt and pepper 1 (28-ounce) can crushed tomatoes 4 ounces tomato paste 2 dashes cinnamon ½ cup grated parmesan pinch of sugar (optional) Pasta Mixture 12 ounces ziti or pastichio ½ stick butter, melted 1 cup kefalotiri cheese, grated (can substitute romano cheese) salt and pepper 2 whole eggs, beaten 2 egg whites, beaten 6 tablespoons butter Cheese Sauce Mixture ½ cup flour, sifted 3 cups milk 1 cup heavy cream 2 egg yolks, beaten 2 / 3 cup parmesan, grated salt and white pepper Brown meat over medium heat, and add onions, salt, pepper, tomatoes, paste, and cinnamon. Cook one hour. Drain most all fat from sauce. Add cheese and sugar. Boil noodles in salted water for 7-9 minutes. Drain and rinse. Add melted butter. Add grated cheese, salt, and pepper, whole eggs, and egg whites that have been well beaten. In small sauce pan, heat milk and cream. In medium saucepan, melt butter, then add flour and cook over medium heat, stirring constantly. Slowly add lukewarm milk mixture whisking constantly. Incorporate egg yolks with 2 tablespoons of sauce in small separate bowl then add to saucepan. Cook slowly until mixture thickens. Add parmesan, salt, and white pepper. Pastichio assembly: Preheat oven to 350 degrees. Grease 11x15x2 pan with butter and sprinkle with bread crumbs. Spread a thick layer of macaroni in pan. Next spread meat evenly over macaroni. Spread remaining macaroni over meat layer. Pour cream sauce over all. Bake for 1 hour until golden on top. Let stand at least 20 minutes before cutting into squares. This is made in three separate steps and then combined. It can be made 2-3 days ahead or can be frozen for 2 months.

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