Wild Mushroom Pastitsio (Baked Macaroni and Ground Beef Casserole)
Presented by Darryl Harmon Executive Chef at The Water Works Restaurant and Lounge, Philadelphia, PA
- 8 oz. rotelle pasta (wagon wheel shape)
- 2 T. butter
- 1 medium onion, minced
- 1 lb. Certified Angus ground beef
- 4 oz. shiitake mushrooms, roughly chopped
- 4 oz. miitake mushrooms, roughly chopped
- 4 oz. chanterelle mushrooms, roughly chopped
- 4 oz. oyster mushrooms, roughly chopped
- 8 oz. marinara sauce
- 4 oz. beef stock
- 1 tsp. sugar
- ½ T. fresh oregano
- CHEESE SAUCE: 2 T. butter
- 1½ T. flour
- 1 egg
- ¼ tsp. nutmeg
- ¼ c. Keflotiri cheese, grated
Cook the rotelle pasta about 8 minutes, until tender but firm. Drain, rinse in cold water, drain again and set aside.
Warm the butter in a 1½-qt. saucepan and slowly sauté the onion and garlic. Add the ground chuck and cook until the meat changes color. Add chopped mushrooms and cook until firm in texture. Add the marinara sauce, beef stock, salt, pepper, sugar, and oregano and simmer about 20 minutes.
Grease a half-pan baking dish and turn half of the rotelle pasta into it. Spoon the wild mushroom meat sauce on top and add the final layer of rotelle pasta.
To prepare the cheese sauce, melt the butter in a small sauce pan and stir in the flour. Next, add the milk and, stirring constantly, cook until smooth and slightly thickened. Add the egg, continuing to stir until mixture is thick. Remove from heat and stir in the nutmeg and cheese. Pour over the pasta allowing the sauce to seep through. Bake at 325ËšF about 30 minutes or until firm to cut. Serve warm or cold, cut in squares.
Original Recipe Yield: