|Pasticho II with Greek Salad|
You will need:
1 900 gram package of Fusilli Pasta (approx. 2 lbs)
1/2 cup of Parmesan Cheese
4 cups of Meat Sauce (that you have made previously and frozen for later use)
|Prepared Meat Sauce|
Bechamel Sauce (this is enough for two foil pans or one large pan)
3/4 cup flour
5 cups warm milk
4 slightly beaten eggs
1/2 tsp salt
Parmesan Cheese and Bread Crumbs to sprinkle over top the Bechamel Sauce
2 foil pans (I get mine from Costco. They are 12 3/4" x 10 3/8" x 2 1/2") bake one and freeze the other unbaked for later.**
1 large deep baking dish (I use a 15 x 10 x 3 dish).
Fill a large stock pot with water. Add salt. Bring salted water to a rolling boil and slowly add the fusilli stirring constantly. Do not overcook. In another pot, heat up your meat sauce. When the pasta is done, drain, mix the grated cheese and unbeaten eggs into the pasta. Then add in the meat sauce. Mix gently. If using two pans, divide the mixture evenly and level it out. (If using one large pan pour the whole mixture into the pan.)
|Fusilli mixed with Parmesan Cheese, Eggs, and Meat Sauce|
|Bechamel sprinkled with Parmesan Cheese and Bread Crumbs|
Bake uncovered at 375 degrees for about 30 to 40 minutes, until custard has set. If the top is not browned enough, place under broiler for a few minutes watching carefully so as not to burn.
|I'm digging in!|
**To cook the frozen one, bake in the oven at 425 degrees for about 20 minutes and then reduce the heat to 350 and bake until heated through (about an hour or so).
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