Pastitsio

Ingredients

2 cups uncooked elbow macaroni ( 8 oz )
1 lb ground beef/lamb/italian sausage
1 large onion, diced
2 cloves garlic minced
2 egg whites
24 oz diced tomato
1 tsp oregano
1 tsp salt
1/4 tsp pepper
1 tsp cinnamon
1 Tbs chopped parsley (optional)
1/2 c cheese - see notes (optional)
Bechamel sauce
3 Tbs butter
3 Tbs flour
1 1/2 cups milk
1/4 tsp nutmeg
1/2 tsp white pepper
1/2 tsp salt
2 egg yolks
1/4 cup parmesan cheese

Instructions

Preheat oven to 350F.

Prepare macaroni according to package directions.
Brown meat, pour off excess fat.
Add onion and saute till translucent.

In processor, place egg whites, tomatoes, garlic, oregano, cinnamon, salt, parsley ( if using) and pepper.
Process until fairly smooth. Stir into meat mixture and simmer 5 minutes.
Stir in feta/kefalotiri cheese if using.

Spread half of macaroni in greased 9x13 pan, layer 1/2 of meat mixture over and repeat.
Cover with bechamel sauce. Top with parmesan cheese.

Bake at 350 for 45 minutes.

Bechamel Sauce:
Melt butter, add flour, stirring to make roux. Blend yolks with nutmeg,salt, pepper and some of the milk. Stir remaining milk into roux to make smooth sauce then stir in yolk mixture and blend well. Heat until slightly thickened.

Notes

Sauce will come together better if milk is slightly warmed before adding to roux.

Some versions include kefalateri ( or mozerella ) and feta mixed into meat mixture.

Up to half cup red wine could be added to tomatoes.
Some recipes also add 8oz of tomato sauce and up to 8 cloves of garlic ( 2 Tbs ) and 4 tsp cinnamon and 4 tsp oregano.

Two Tbs chopped parsley can brighten the flavor.