Greek Pasta And Beef Recipes

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GREEK PASTA AND BEEF



Greek Pasta and Beef image

This delightfully different casserole gives everyday macaroni and cheese an international flavor. A co-worker who's a pro at Greek cooking shared the recipe years ago. It brings raves whenever I serve it. -Dorothy Bateman, Carver, Massachusetts

Provided by Taste of Home

Categories     Dinner

Time 1h15m

Yield 12 servings.

Number Of Ingredients 19

1 package (16 ounces) elbow macaroni
1 pound ground beef
1 large onion, chopped
1 garlic clove, minced
1 can (8 ounces) tomato sauce
1/2 cup water
1 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon pepper
1 large egg, lightly beaten
1/2 cup grated Parmesan cheese
SAUCE:
1/4 cup butter
1/4 cup all-purpose flour
1/4 teaspoon ground cinnamon
3 cups 2% milk
2 large eggs, lightly beaten
1/3 cup grated Parmesan cheese

Steps:

  • Cook macaroni according to package directions. In a large skillet, cook beef and onion over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Stir in the tomato sauce, water and seasonings. Cover and simmer for 10 minutes, stirring occasionally. , Drain macaroni and place in a large bowl. Stir in egg and cheese; set aside. , For sauce, in a large saucepan, melt butter; stir in flour and cinnamon until smooth. Gradually add milk. Bring to a boil over medium heat; cook and stir for 2 minutes or until slightly thickened. Remove from the heat. Stir a small amount of hot mixture into eggs; return all to pan, stirring constantly. Stir in cheese. , In a greased 3-qt. baking dish, spread half of the macaroni mixture. Top with beef mixture and remaining macaroni mixture. Pour sauce over the top. Bake, uncovered, at 350° for 45-50 minutes or until a thermometer reads 160°. Let stand for 5 minutes before serving.

Nutrition Facts : Calories 330 calories, Fat 13g fat (6g saturated fat), Cholesterol 96mg cholesterol, Sodium 467mg sodium, Carbohydrate 35g carbohydrate (5g sugars, Fiber 2g fiber), Protein 18g protein.

PASTITSIO (GREEK PASTA BAKE)



Pastitsio (Greek Pasta Bake) image

Recipe video above. Greece's answer to Italian Lasagna! This traditional Greek dish is made with layers of pasta topped with a rich meat sauce perfumed with a hint of cinnamon and clove, topped with a thick layer of cheese sauce.For the neat layers pictured, arrange the pasta so they're all going in one direction, and rest the baked Pastitsio for 15 minutes before slicing. Excellent for making ahead (keeps for 4 to 5 days in the fridge) and freezes very well!

Provided by Nagi

Categories     Main

Number Of Ingredients 26

2 tbsp olive oil
3 garlic cloves (, finely minced)
2 red onions (, finely chopped (sub yellow or brown onions))
1 kg / 2 lb beef mince (ground beef)
3/4 cup red wine (, dry (Note 1))
800g / 28 oz canned crushed tomato
2 beef bouillon cubes (, crumbled (stock cubes))
2 tbsp tomato paste
1 tsp white sugar
1 bay leaf
1/2 tsp cinnamon powder
1 cinnamon stick ((or extra 1/2 tsp cinnamon powder))
1/4 tsp ground cloves
3/4 tsp salt
1 tsp black pepper
100g / 7 tbsp butter (, unsalted)
3/4 cup flour (, plain/all purpose)
1 litre / 4 cups milk (, whole/full fat best but low fat ok)
1/8 tsp nutmeg (, preferably freshly grated)
1/2 tsp salt
100g / 3 oz Kefalotyri Greek cheese (sub Parmesan or Romano) (, finely shredded (Note 2))
2 egg yolks ((egg whites are used in the pasta))
400g / 14 oz Pastitsio No. 2 pasta / Greek bucatini ((sub small ziti, penne or normal bucatini, Note 3))
120g / 4 oz feta (, crumbled)
2 egg whites ((yolks used in Béchamel))
75g / 3 oz Kefalotyri Greek cheese (sub parmesan or Romano) (, finely grated (Note 2))

Steps:

  • Heat in a large pot over high heat. Add garlic and onion, cook for 2 - 3 minutes until onion is softened. Add beef and cook, breaking it up as you go, until it changes from red to brown.
  • Add wine and and cook until the wine has mostly evaporated - about 3 minutes.
  • Add remaining Meat Sauce ingredients. Stir well, bring to simmer, then reduce heat to medium / medium low so it's simmering gently. Cook for 45 min to 1 hour until liquid is mostly gone, stirring every now and then. It should be a thick mixture with little liquid, not saucy like Spaghetti Bolognese (Note 4).
  • Remove from stove and cool. Preferably to room temperature, otherwise for at least 30 minutes before assembling (lid off).
  • Melt butter in a large saucepan over medium heat. Add flour and stir for 1 minute.
  • While stirring, slowly pour half the milk in. It should turn into a wet paste. Then again, while stirring, pour in remaining milk - the paste should easily dissolve so it's lump-free. If not, just whisk vigorously.
  • Cook, stirring so the base doesn't catch, for 5 minutes or until thick enough so it coats the back of a wooden spoon thickly and you can draw a path across it with your finger.
  • Remove from stove. Stir in nutmeg, cheese and salt.
  • Leave to cool for 5 minutes. Then whisk in egg yolks quickly. Place lid on and set aside. If sauce cools and gets too thick to pour, just reheat on a low stove until pourable.
  • When you're ready to assemble, cook the pasta per packet instructions, minus 1 minute.
  • Drain, then return to the pot. Leave to cool for 3 minutes, then stir through egg whites. Gently stir through crumbled feta.
  • Preheat oven to 180°C/350°F (all oven types).
  • Place pasta in a baking dish (33 x 22 x 7 cm / 9 x 13 x 2.75"), arranging them so they are all going in the same direction as best you can (for visual effect when sliced). Make the surface as level as you can.
  • Top with Meat Sauce, then smooth the surface.
  • Pour over Béchamel Sauce, then sprinkle over the cheese.
  • Bake 30 min or until crust turns golden.
  • Cool for at least 10 minutes so you can cut neat slices with tdhe layers neatly visible. Serve!

Nutrition Facts : Calories 597 kcal, Carbohydrate 48 g, Protein 35 g, Fat 28 g, SaturatedFat 13 g, TransFat 1 g, Cholesterol 137 mg, Sodium 1062 mg, Fiber 4 g, Sugar 7 g, ServingSize 1 serving

GREEK-STYLE BEEF AND PASTA



Greek-Style Beef and Pasta image

Put dinner worries on the back burner with this one-dish meal for five, ready in 30 minutes.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 30m

Yield 5

Number Of Ingredients 10

2 1/2 cups uncooked penne pasta (8 oz)
2 slices bacon, chopped
1 small onion, chopped
1 lb lean (at least 80%) ground beef
1/2 cup pitted kalamata olives
1 can (14.5 oz) diced tomatoes with basil, garlic and oregano, undrained
1 can (8 oz) tomato sauce
1 teaspoon dried oregano leaves
1/2 teaspoon salt
3/4 cup crumbled feta cheese (4 oz)

Steps:

  • Cook and drain pasta as directed on package; cover to keep warm.
  • Meanwhile, in 12-inch skillet, cook bacon and onion over medium heat until bacon is crisp, stirring frequently. Add ground beef. Cook 8 to 10 minutes, stirring occasionally, until beef is thoroughly cooked; drain.
  • Stir in olives, tomatoes, tomato sauce, oregano and salt. Reduce heat to medium-low. Simmer 10 minutes, stirring occasionally, until thoroughly heated. Serve over cooked pasta; sprinkle cheese over top.

Nutrition Facts : Calories 460, Carbohydrate 45 g, Cholesterol 80 mg, Fat 1/2, Fiber 5 g, Protein 28 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 1250 mg, Sugar 6 g, TransFat 1 g

GREEK PASTA BAKE



Greek Pasta Bake image

My mom taught me to cook, and I love creating new recipes. I developed this casserole on a cold and snowy afternoon many years ago. Tangy lemon and herbs are complemented by the subtle sweetness of cinnamon. -Carol Stevens, Basye, Virginia

Provided by Taste of Home

Categories     Dinner

Time 1h40m

Yield 6 servings.

Number Of Ingredients 16

1/2 pound ground beef
1/2 pound ground lamb
1 large onion, chopped
4 garlic cloves, minced
3 teaspoons dried oregano
1 teaspoon dried basil
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon dried thyme
1 can (15 ounces) tomato sauce
1 can (14-1/2 ounces) diced tomatoes, undrained
1 tablespoon lemon juice
1 teaspoon sugar
1/4 teaspoon ground cinnamon
2 cups uncooked rigatoni or large tube pasta
4 ounces feta cheese, crumbled

Steps:

  • In a large skillet, cook beef and lamb over medium heat until no longer pink; drain. Stir in the onion, garlic, oregano, basil, salt, pepper and thyme. Add the tomato sauce, tomatoes and lemon juice. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes, stirring occasionally. , Stir in sugar and cinnamon. Simmer, uncovered, 15 minutes longer., Meanwhile, cook the pasta according to package directions; drain. Stir into meat mixture. , Transfer to a greased 2-qt. baking dish. Sprinkle with feta cheese. Cover and bake at 325° for 45 minutes. Uncover; bake 15 minutes longer or until heated through. Freeze option: Cool unbaked casserole; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 325°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.,

Nutrition Facts : Calories 316 calories, Fat 12g fat (6g saturated fat), Cholesterol 54mg cholesterol, Sodium 840mg sodium, Carbohydrate 29g carbohydrate (6g sugars, Fiber 4g fiber), Protein 22g protein.

GREEK PASTA AND BEEF



Greek Pasta and Beef image

Mac and cheese goes international with this Greek inspired dish. To make it even more authentic, you could substitute ground lamb for the beef.

Provided by yooper

Categories     Cheese

Time 1h25m

Yield 12 serving(s)

Number Of Ingredients 18

1 lb ground beef
1 large onion, chopped
1 clove garlic, minced
1 (8 ounce) can tomato sauce
1/2 cup water
1 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon pepper
1 lb elbow macaroni, cooked and drained
1 egg, sligtly beaten
1/2 cup grated parmesan cheese
1/4 cup butter or 1/4 cup margarine
1/4 cup all-purpose flour
1/4 teaspoon ground cinnamon
3 cups milk
2 eggs, lightly beaten
1/3 cup grated parmesan cheese

Steps:

  • In a skillet, cook beef, onion, and garlic over medium heat until beef is no longer pink; drain.
  • Stir in tomato sauce, water and seasonings.
  • Cover and simmer for 10 minutes, stirring occasionaly.
  • Meanwhile, in a bowl, combine macaroni, egg and Parmesan cheese; set aside.
  • In a large saucepan, melt butter, stir in flour and cinnamon until smooth.
  • Gradually add milk.
  • Bring to a boil over medium heat; cook and stir for 2 minutes or until slightly thickened.
  • Remove from the heat; cool slightly.
  • Stir a snall amount of hot mixture into eggs; return all to pan.
  • Cook and stir for 2 minutes.
  • Remove from the heat; stir in cheese.
  • In a greased 3-qt baking dish, spread half of the macaroni mixture.
  • Top with beef mixture and remaining macaroni mixture.
  • Pour sauce over the top.
  • Bake, uncovered at 350 for 45-50 minutes or until bubbly and heated through.
  • Let stand 5 minutes before serving.

Nutrition Facts : Calories 365.4, Fat 15.7, SaturatedFat 7.8, Cholesterol 103.4, Sodium 501.9, Carbohydrate 36.5, Fiber 1.9, Sugar 2.2, Protein 18.9

GREEK PASTA AND BEEF



Greek Pasta and Beef image

This also comes from the Taste Of Home Cookbook. Originally from Dorothy Bateman, in Carver Massachusetts. Very eclectic dish, great flavors, and the cheese is wonderful.

Provided by crazycookinmama

Categories     One Dish Meal

Time 1h5m

Yield 12 serving(s)

Number Of Ingredients 18

1 (16 ounce) package elbow macaroni
1 lb ground beef
1 large onion, chopped
1 garlic clove, minced
1 (8 ounce) can tomato sauce
1/2 cup water
1 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon pepper
1 egg, lightly beaten
1/2 cup grated parmesan cheese
1 cup butter
1/4 cup all-purpose flour
1/4 teaspoon cinnamon
3 cups milk
2 eggs, lightly beaten
1/3 cup grated parmesan cheese

Steps:

  • Cook macaroni according to package directions. In a large skillet, cook beef, onion and garlic over medium heat until meat is no longer pink; drain. Stir in the tomato sauce, water and seasonings. Cover and simmer for 10 minutes, stirring occasionally. Drain macaroni.
  • In a large bowl, combine the macaroni, egg and parmesan cheese; set aside. In a large saucepan, melt butter; stir in flour and cinnamon until smooth. Gradually add milk. Bring to a boil over medium heat; cook and stir for 2 minutes or until slightly thickened.
  • Remove from the heat. Stir a small amount of hot mixture into eggs; return all to pan, stirring constantly. Stir in cheese.
  • In a greased 3-qt. baking dish, spread half of the macaroni mixture. Top with beef mixture and remaining macaroni mixture. Pour sauce over the top. Bake, uncovered, at 350° for 45-50 minutes or until bubbly and heated through. Let stand for 5 minutes before serving.

Nutrition Facts : Calories 475.6, Fat 27.2, SaturatedFat 15.1, Cholesterol 133.9, Sodium 583.8, Carbohydrate 38.2, Fiber 1.9, Sugar 2.2, Protein 19.4

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From thespruceeats.com


PASTITSIO RECIPE - BBC FOOD
Meanwhile, bring a large pan of salted water to the boil and cook the pasta for 2 minutes less than the packet instructions. Drain and drizzle in a little olive oil. Add the parsley, egg and a ...
From bbc.co.uk


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