Source: Better Homes and Gardens
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Make-Ahead Pastitsio

Ingredients

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Directions

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  • Cook pasta according to package directions; drain. Rinse with cold water until cool; drain again. In a large bowl combine cooked pasta, Ground Beef Base, Tomato Base, cinnamon, nutmeg, and fennel seeds. Stir in 1/2 cup of the cheese. Divide mixture among eight 8-ounce ramekins or individual casseroles, or spread in one 2-quart square baking dish.

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  • In a medium bowl combine egg, Alfredo sauce, and the remaining 1 cup cheese. Spread sauce mixture over pasta mixture. If using ramekins, place in a baking pan and freeze until firm. Cover casserole(s) with plastic wrap, then with foil. Place in a resealable freezer bag or a freezer container. Seal and freeze for up to 3 months.

  • To serve, thaw in the refrigerator overnight (casserole[s] may still be a bit icy).

Instructions Checklist
  • Preheat oven to 350°F. Remove foil and plastic wrap. If using ramekins, place on a baking sheet. Bake ramekins about 45 minutes, baking dish about 1 1/4 hours, or until heated through. Let stand for 10 to 15 minutes before serving.

Nutrition Facts (Make-Ahead Pastitsio)

388 calories; 23 g total fat; 12 g saturated fat; 1 g polyunsaturated fat; 4 g monounsaturated fat; 122 mg cholesterol; 922 mg sodium. 378 mg potassium; 24 g carbohydrates; 2 g fiber; 4 g sugar; 19 g protein; 0 g trans fatty acid; 1149 IU vitamin a; 10 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 4 mg niacin equivalents; 0 mg vitamin b6; 58 mcg folate; 1 mcg vitamin b12; 227 mg calcium; 2 mg iron;

Ground Beef Base

Ingredients

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Directions

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  • In a 5- to 6-quart Dutch oven cook ground beef, onions, carrots, celery, and garlic over medium heat until meat is browned, using a wooden spoon to break up meat as it cooks. Drain off fat. Stir in salt and pepper.

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Nutrition Facts (Ground Beef Base)

202 calories; 13 g total fat; 5 g saturated fat; 63 mg cholesterol; 193 mg sodium. 2 g carbohydrates; 0 g fiber; 18 g protein;

Tomato Base

Ingredients

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Directions

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  • In a large saucepan heat oil over medium heat. Add garlic and crushed red pepper; cook and stir for 3 to 4 minutes or until garlic is golden. Carefully add tomatoes, wine, tomato paste, brown sugar, and salt.

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  • Bring to boiling; reduce heat. Simmer, uncovered, for 30 for 40 minutes or until slightly thickened and reduced by about one-third, stirring occasionally. (You should have about 5 1/2 cups.)

Nutrition Facts (Tomato Base)

36 calories; 1 g total fat; 0 g saturated fat; 0 mg cholesterol; 323 mg sodium. 5 g carbohydrates; 1 g fiber; 1 g protein;

Reviews (5)

20 Ratings
  • 5 star values: 7
  • 4 star values: 4
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 6
Rating: 1 stars
11/26/2017
this is not even close to pastichio. not sure what it is. and we NEVER freeze before baking.
Rating: Unrated
09/22/2017
What other recipes can the beef and tomato bases be used for? It makes no sense to put the remainder in the freezer where it gets forgotten!
Rating: Unrated
11/04/2014
I have the same question Jean Hickey! We need the ground beef base and the tomato base.
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Rating: Unrated
08/03/2015
Personally, I want to know why I have to have 5 pages for this recipe!?!
Rating: Unrated
08/06/2014
Where are the recipes for the ground beef base and the tomato base?