Recipes and Cooking Make-Ahead Pastitsio 1.0 (1) 2 Reviews By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Updated on August 14, 2019 Print Rate It Share Share Tweet Pin Email Prep Time: 30 mins Freeze Time: 0 mins Bake Time: 45 mins Stand Time: 10 mins Total Time: 30 mins Servings: 8 Jump to Nutrition Facts Ingredients 6 ounce dried cavatappi or penne pasta 2 cup Ground Beef Base 1 ½ cup Tomato Base ½ teaspoon ground cinnamon ¼ teaspoon ground nutmeg ¼ teaspoon fennel seeds, crushed 1 ½ cup shredded Kasseri cheese or Parmesan cheese (6 ounces) 1 egg, lightly beaten 1 15 ounce jar Alfredo pasta sauce Ground Beef Base 4 pound ground beef 1 ½ cup chopped onions (3 medium) 1 cup chopped carrots (2 medium) ½ cup chopped celery (1 stalk) 4 cloves garlic, minced 1 teaspoon salt ½ teaspoon ground black pepper Tomato Base 2 tablespoon olive oil 5 cloves garlic, minced ¼ teaspoon crushed red pepper 2 28-ounce cans diced tomatoes, undrained ½ cup dry red wine ⅓ cup tomato paste 2 teaspoon packed brown sugar 1 teaspoon salt Directions 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. 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). 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. Ground Beef Base 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. Tomato Base 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. 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.) Rate it Print Nutrition Facts (per serving) 388 Calories 23g Fat 24g Carbs 19g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 388 % Daily Value * Total Fat 23g 29% Saturated Fat 12g 60% Cholesterol 122mg 41% Sodium 922mg 40% Total Carbohydrate 24g 9% Total Sugars 4g Protein 19g Vitamin C 9.7mg 48% Calcium 227mg 17% Iron 2mg 11% Potassium 378mg 8% Folate, total 58.1mcg Vitamin B-12 0.8mcg Vitamin B-6 0.2mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.