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Active Time:  20 Minutes
Total Time:  1 Hour 15 Minutes
Yield:  Makes 6 main-dish servings

The white sauce firms up into a creamy, delicious layer, and the cinnamon adds an exotic flavor to this traditional Greek dish.

RECIPE INGREDIENTS

Meat Sauce

For Pasta:

8 ounces elbow macaroni (2 cups)

1 beaten egg

1/4 cup grated parmesan cheese

For White Sauce:

3 tablespoons margarine or butter

3 tablespoons all-purpose flour

1/4 teaspoon pepper

1 1/2 cups milk

1 beaten egg

1/4 cup grated parmesan cheese

Ground cinnamon (optional)

Other necessary recipes:
Linguine with Spicy Chili Sauce and Beans

DIRECTIONS

Prepare the meat sauce as directed. Set aside.

FOR PASTA: In a large saucepan or pasta pot bring 3 quarts water to boiling. Add pasta. Reduce heat slightly. Boil, uncovered, for about 10 minutes, or till al dente, stirring occasionally. (Or, cook according to package directions.) Immediately drain. Rinse with cold water. Drain again.

In a large mixing bowl combine 1 beaten egg, 1/4 cup Parmesan cheese, and hot cooked macaroni. Set aside.

FOR WHITE SAUCE: In a medium saucepan melt margarine or butter. Stir in flour and pepper. Add the milk all at once. Cook and stir till thickened and bubbly. Stir about half of the mixture into 1 beaten egg. Return egg mixture to the saucepan. Stir in 1/4 cup Parmesan cheese.

TO ASSEMBLE: Layer half of the pasta mixture in a greased 2 quart square baking dish. Top with all of the meat sauce, the remaining pasta mixture, and all of the white sauce. If desired, sprinkle lightly with cinnamon.

Bake in a preheated 350 degrees oven for 30 to 35 minutes, or till set. Let stand for 5 minutes before serving.

Recipe reprinted by permission of Fine Cooking. All rights reserved.
Date Added: 01/01/2008

Nutrition Facts per Serving
Yield: Makes 6 main-dish servings

Calories:

446

Fat. Total:

19g

Fiber:

Carbohydrates, Total:

42g

Sodium:

633mg

% Cal. from Fat:

38%

Cholesterol:

157mg

Protein:

28g

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