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Pastitsio (Greek Lasagna) serves 8-12 people

INGREDIENTS: « 5 lbs Ground Meat « 1 Onion, chopped « 4 Cloves fresh garlic, chopped « 5 tsp Olive oil « 1 lb. Misko Macaroni Pastitsio #2, (or substitute DeCecco brand Perciatelli) « Parsley (to taste) CREAM SAUCE: « lb Flour « gallon Milk « lb Butter « tbsp Ground cinnamon DIRECTIONS: Heat oven to 275°. Sauté ground meat in a frying pan. While meat is browning add the onion, garlic and parsley. Once meat is browned, drain all excess juice. At the same time, boil the macaroni to al dente. Once you begin to boil the macaroni, you can start the cream sauce. To make this, first melt the butter in a saucepan and then mix in flour until you have a thick paste. Next, add milk (warmed) and cinnamon. Stir well. Now that you have all three parts prepared, you can start to layer the macaroni on the bottom of a lasagna pan. Next, evenly spread the ground meat on top of the pasta. Then layer the rest of the macaroni on top of the ground meat. Lastly, top it all with your cream sauce, spreading evenly. You can sprinkle grated Romano cheese on top for extra flavor. Bake for 40-45 minutes. Let cool, slice and enjoy. > ROWHOME MAGAZINE

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