Pastitsio

This is a Greek dish that I apparently is pronounced "pah-STEET-see-oh" that I really like it. It is a little more labor intensive than some dinners, but we can eat it twice so the lack of dishes the second time is worth it!

Meat Sauce:
1 lb. ground beef
1/2 c. chopped onion
1-2 cloves garlic, minced
1 8 oz. can tomato sauce
1 6 oz. can tomato paste
1 T. parsley
1 t. oregano
1/2 t. salt
1/2 t. cinnamon

Cheese Sauce:
3 T. butter
4 T. flour
1/4 t. pepper
1 3/4 c. milk
2 eggs, beaten
1/4 c. parmesan cheese

Pasta Layer:
2 c. dry elbow macaroni
1/3 c. milk
1/4 c. parmesan cheese
1 egg, beaten

For the meat sauce: Cook meat, onions and garlic until meat is brown and onion is tender. Drain any fat. Add tomato sauce, tomato paste and spices. Let simmer on low heat until thickend about 10 minutes.

For the cheese sauce: Melt butter; add flour and pepper and wisk. Add milk and cook, stirring until thick. Gradually add beaten eggs. Add in parmesan cheese.

For the pasta layer: Cook pasta and drain. Add milk, egg and cheese and stir.

To assemble, layer half of pasta in a 9x13 pan. Add all of meat mixture and remaining macaroni. Pour sauce over layers and spread evenly. Sprinkle a small amount cinnamon over the top. Bake in 350 degree oven for 30-35 minutes. Let sit 5 minutes before serving.