[recipe*] Greek Pasta Casserole

[Guest guest]

This is a wonderful recipe that I found for a

casserole in a regular omnivore cookbook.

I just knew I could fix it up to be vegetarian

with great results. It is a bit more involved

than the other two casserole recipe I shared

today, but do give it a try soon. The pinches of

nutmeg and cinnamon make it very unique.

 

Greek Pasta Casserole

 

1 package veggie ground tvp (12 oz)

1 Tbs olive oil

1 large onion, chopped

1 garlic clove, minced

1 can (8oz) tomato sauce

1/2 cup water

1/2 tsp salt

1/4 tsp ground cinnamon

1/4 tsp ground nutmeg

1/4 tsp pepper

1 pound elbow macaroni, cooked and drained

1 egg, lightly beaten

1/2 cup grated Parmesan cheese

 

Sauce:

1/4 cup soy margarine

1/4 cup all-purpose flour

1/8 tsp cinnamon

3 cups soy or regular milk

2 eggs, lightly beaten

1/3 cup grated Parmesan cheese

 

In a skillet, cook veggie ground, onion and garlic in the

olive oil until the onions are soft. Stir in the tomato

sauce, water and seasonings. Cover and simmer for

10 minutes, stirring occasionally. Meanwhile, in a bowl,

combine the macaroni, egg and Parmesan cheese;

set aside. In a large saucepan, melt the margarine; stir in

the flour and cinnamon until smooth. Gradually add the

milk. Bring to a boil over medium heat; cook and stir for

2 minutes or until slightly thickened. Remove from the heat;

cool slightly. Stir a small amount of the warm mixture into

the eggs; return all to pan. Cook and stir for 2 minutes.

Remove from heat; stir in cheese. In a greased 3-quart

baking dish, spread half of the macaroni mixture. Top with

veggie ground mixture and then remaining macaroni mixture.

Pour sauce over the top. Bake, uncovered, at 350 degrees for

45 to 50 minutes or until bubbly and heated through. Let stand

5 minutes before serving.

 

~ PT ~

 

A book is a story for the mind.

A song is a story for the soul.

~Eric Pio, poet