A simple casserole with plenty of Greek flavour. I know that lamb is popular in Greek cuisine but we prefer ground beef in this recipe.
Ingredients
Topping:
2 tbsp olive oil
1/3 cup small diced green pepper
1/4 cup small diced celery
2 tbsp all purpose flour
15 oz tomato sauce
Meat Filling:
2-3 tbsp oil
1 medium onion, finely chopped
1 tsp allspice
1- 2 tsp cinnamon powder
2 tsp Greek oregano
2 tsp garlic powder
1 tsp lemon powder
2 tsp coriander powder
2 tsp marjoram
pinch nutmeg powder
pinch of celery seed
pinch of paprika
tt salt and pepper
2 lb ground beef
Pasta layer:
16 oz macaroni pasta
4 eggs
3 cups shredded cheese of your choice (Swiss or cheddar works)
Chopped handful of spinach (optional)-microwaved for 2 mins-drained
salt and pepper
Instructions
Please read Susie‘s Tips and Tricks!!
1. Tomato topping—Place oil in a large heated skillet. Sauté onion, green pepper, and celery. Let soften then add flour; cook a minute. Then add tomato sauce. Let boil 1 minute. Remove from heat and set aside.
2. Meat Filling—Heat oil in large skillet. Sauté onions along with allspice, cinnamon, oregano, garlic, lemon, coriander, marjoram, nutmeg, celery seed, paprika, and salt and pepper. Adjust seasonings to your taste. After 4 or 5 minutes add ground meat. Be sure and break it down well so that it forms small pieces. Drain grease from
this mixture.
Now add tomato sauce and let simmer 10 to 15 minutes. 3. Pasta Layer—Meanwhile prepare pasta according to package instructions. (Be sure and salt the water.)
Beat eggs well; until light and lemon-colored. Add cheese of your preference, salt and pepper, and spinach (if desired). Gently add the prepared pasta to the eggy cheese mixture; toss gently.
Preheat oven roasted 350F. Generously grease 13x9 baking dish. Now add 1/2 of pasta mixture into pan, then a layer of meat, another layer of pasta. Layer remaining meat and now spread the tomato-green pepper mixture atop.
Bake for 30 minutes or until the casserole is well-heated through. Now add a sprinkling of cheese and continue to bake until cheese melts.
Let sit 10 minutes then serve.
Fitchef Tips and Tricks
Omit green pepper if desired and only use celery.
You may use pork and beef together. Of course lamb is delicious too.
Greek oregano is the most common oregano. If yours isn’t labeled; odds are it’s Greek.
If you are unable to locate lemon powder use a squeeze of lemon at the end of preparing
the sauce.
Adjust herbs and spices as you desire. Taste!
If you use a mild Swiss cheese be sure and season with salt and pepper appropriately. You may want a mixture if cheeses; a bit of feta, ricotta, or Parmesan. Salty cheeses need less salt. :)
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