Greek Pasta Torte

A subtle touch of cinnamon adds intriguing flavor to a simple pasta and ground beef casserole. MORE + LESS -

oz. (4 cups) uncooked ziti (long tubular pasta)

lb. lean ground beef

medium onion, chopped (1/2 cup)

cups tomato pasta sauce

1/2

teaspoon cinnamon

cups milk

tablespoons all-purpose flour

1/4

teaspoon salt

1/8

teaspoon pepper

eggs

1/2

cup grated Parmesan cheese

1/4

cup Progresso™ Plain Bread Crumbs

tablespoon butter or margarine, melted

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1

Spray 13x9-inch (3-quart) glass baking dish and 16x12-inch sheet of foil with nonstick cooking spray. Set aside.
2

Cook ziti in Dutch oven or large saucepan as directed on package. Drain in colander. Cover to keep warm; set aside.
3

Meanwhile, in large skillet, cook ground beef and onion over medium heat until beef is thoroughly cooked, stirring frequently. Drain. Stir in pasta sauce and cinnamon. Bring to a boil. Reduce heat; simmer 10 to 12 minutes or until slightly thickened, stirring occasionally.
4

Heat oven to 350°F. In same Dutch oven, combine 1 cup of the milk, flour, salt and pepper; mix with wire whisk until smooth. Stir in remaining 2 cups milk. Cook over medium heat until mixture boils and is slightly thickened, stirring constantly. Boil 1 minute, stirring constantly. Remove from heat.
5

Beat eggs in medium bowl with wire whisk. Gradually add half of hot milk mixture, stirring constantly. Stir egg mixture back into mixture in dutch oven. Add cheese; mix well. Add cooked ziti; toss gently to coat evenly.
6

Place half of ziti mixture in sprayed baking dish. Spoon beef mixture evenly over ziti mixture. Top with remaining ziti mixture. Cover tightly with sprayed foil.
7

Bake at 350°F. for 35 to 40 minutes or until edges are bubbly. Meanwhile, in small bowl, mix bread crumbs and butter.
8

Remove foil; sprinkle bread crumb mixture over top. Bake uncovered an additional 5 minutes. Let stand 5 minutes before serving.

The recipe is modeled after pastitsio (pah-STEE-tsee-oh), the classic Greek casserole made with long macaroni meat and tomato sauce, grated cheese and béchamel sauce. Cinnamon traditionally seasons the meat and tomato sauce, and it gives this torte a subtly exotic flavor.
Serve greens tossed with a red wine vinaigrette seasoned with oregano. A loaf of crusty bread and a plate of feta cheese, kalamata olives and salonika peppers finish a Greek dinner. For dessert serve fresh orange or melon wedges.