Recipe

A A A

• 1 tbsp olive oil
• 1 large onion, minced
• 2 (14 oz) packages vegetarian ground beef
• 1 1/2 cups tomato sauce, canned
• 1/2 cup dry red wine
• 1/2 tsp ground cinnamon
• 1/8 tsp ground nutmeg or 1/8 tsp allspice
• salt & freshly ground black pepper , to taste
• 1 lb ziti pasta or 1 lb elbow macaroni
• 5 cups milk
• 5 tbsp cornstarch
• 1/4 cup water
• 1 cup freshly grated kefalotiri (separated) or 1 cup parmesan cheese (separated)
• 3 large eggs

• 1 Preheat oven to 350 Fahrenheit.
• 2 In large skillet, heat olive oil over medium-high heat. Add onion and cook, stirring, until golden brown, about 7 minutes.
• 3 Add beef substitute, chopping into small bits. Cook until browned, about 5 minutes.
• 4 Add tomato sauce, red wine and spice, stirring to mix.
• 5 Simmer, uncovered, until the excess moisture has evaporated, about 7 minutes. Season with salt and pepper and set aside.
• 6 Meanwhile, cook the pasta according to package directions, drain and set aside.
• 7 In large saucepan, bring milk to a boil over high heat, then reduce heat to medium.
• 8 Dissolve the cornstarch in water, then add to milk in a thin stream, whisking constantly to avoid lumps.
• 9 Cook, whisking, until mixture has returned to a boil and is thickened, 2-3 minutes. Remove pan from heat and stir in 3/4 cup of the cheese.
• 10 In separate bowl, beat eggs until light and very frothy. Add to cheese sauce in a thin stream, whisking constantly. Add salt and pepper to taste and combine with cooked pasta in a large bowl.
• 11 Lightly oil an 11x15x2 inch casserole dish. Spoon in half the pasta/cheese mixture. Top with meat substitute mixture, then with remaining pasta/cheese mixture. Sprinkle with remaining 1/4 cup cheese.
• 12 Bake until casserole is golden brown and bubbling, about 40 minutes. Let cool for a few minutes before slicing and serving.