Natchio's Hideaway Pastitsio me Kima

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  • 1/2 cup chopped onion
  • 3 tablespoons olive oil
  • 1 pound ground lamb
  • 2 tablespoons tomato paste
  • 1 teaspoon ground cinnamon
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 7 ounces elbow macaroni, cooked and drained
  • 1 egg, beaten
  • 1/2 cup grated Parmesan cheese
  • 2 tablespoons butter
  • 1/3 cup flour
  • 2 cups milk
  • 2 eggs
  • 1/4 teaspoon salt

Red Sauce

  • 1 cup chopped onion
  • 3 cloves garlic, minced
  • 3 tablespoons olive oil
  • 2 cups tomato puree
  • 1 tablespoon oregano
  • 1 teaspoon granulated sugar


  1. Casserole: Cook onions in olive oil in large skillet over medium heat until onion is limp; add lamb and fry until meat is browned.
  2. Add tomato paste, cinnamon, salt and pepper. Reduce heat; simmer uncovered for 10 minutes, stirring often.
  3. Combine macaroni with meat mixture; add beaten egg and grated cheese. Spoon into lightly oiled 13 x 9-inch baking pan.
  4. Heat oven to 375 degrees F.
  5. Melt butter in saucepan, whisk in flour and add milk in a slow, steady stream, cooking over medium heat until thick (about 5 minutes.)
  6. Beat remaining 2 eggs, salt, and gradually whisk into sauce. Pour over macaroni. Bake for 30 to 40 minutes.
  7. Red Sauce: Sauté onion and garlic in oil for 5 minutes. Add tomato puree, simmer uncovered for 30 minutes; add oregano, simmer 10 minutes; add sugar, and cook 5 more minutes.
  8. Let casserole stand for 10 minutes after baking.
  9. Cut into squares and pass the red sauce.

Source: Natchio's Hideaway, Duluth, Minnesota

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