Macaroni Pie
- Servings: 5 Servings
- Cook Time: 110 mins
A satisfying oven-baked macaroni dish featuring layers of saucy ground beef and creamy pasta, wrapped in a crisp breadcrumb shell and baked until lightly browned.
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INGREDIENTS:
| 8 oz | San Giorgio® Elbow Macaroni |
| 1 lbs | ground beef |
| 1 | onion, chopped |
| 0.50 tsp | Salt |
| 2 cups | pasta sauce |
| 0.25 cup | butter |
| 0.25 cup | all-purpose flour |
| 2 cups | milk |
| 2 | eggs |
| 1 cup | grated Parmesan cheese |
| 0.75 cup | seasoned Italian bread crumbs |
DIRECTIONS:
- Preheat oven to 375 º F.
- Prepare pasta according to package directions; drain.
- In large skillet, cook ground beef, onion and salt until beef is browned; drain. Stir in pasta sauce; simmer 10 minutes to thicken slightly.
- In large saucepan, melt margarine. Stir in flour. Gradually add milk, stirring constantly until mixture thickens. Remove from heat.
- In small bowl, beat eggs with a fork. Stir in half of the white sauce; blend well. Return egg mixture to white sauce in pan. Heat 1 minute, stirring constantly. Remove from heat; stir in Parmesan cheese and pasta.
- Lightly grease a 10-inch pie plate and sprinkle evenly with 1/2 cup bread crumbs. Spread 2/3 of the elbow mixture evenly over the bottom and up the sides of the prepared pie plate. Spread meat mixture evenly over pasta. Spread remaining pasta mixture evenly over meat; sprinkle with remaining bread crumbs. Bake 30 minutes, until lightly browned on top. Cut into wedges and serve.
