Pastitsio (Pasticcio) Recipe

Because we avoid meat and are trying to eat more healthy, our family recipe is different than the traditional, in that it doesn't use meat, and replaces the cream sauce topping with Romano cheese.

Ingredients

6 cup	penne pasta
2	eggs
1	onion
14 oz	can or fresh diced tomatoes
15 oz	can tomatoe sauce
2 tablespoons	olive oil
4 cloves	minced garlic
2 teaspoons	ground cinnamon
1 1/2 teaspoons	ground all spice
1 teaspoon	nutmeg
1 teaspoon	salt
1/3 cup	romano or parmesan cheese

Directions

Heat oven to 400°F.

Cook penne pasta in a large pot (4 quarts) of water until tender (about 20 minutes). Pour noodles into a 9/13 inch casserole pan. Beat the eggs and mix in with the noodles. The egg serves to bind together the noodles.

Finely chop 1 onion, and saute in olive oil until tender. Add tomatoes, tomatoe sauce, garlic cinnamon, all spice, nutmeg and salt, and simmer for 10 minutes. Pour mixture on top of the noodles, and top with grated romano or parmesan cheese.

Cook for 20 minutes, and serve with additional grated romano or parmesan cheese.

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