Rachel’s Garden Cafe Parthenon Pasta

This makes a fantastic casserole or even served cold, this meaty pasta salad is quite good. This is an unusual pasta salad as it has beef inside of it. Looking for something different to bring to a pot luck, this is the recipe for you.

parthanon pasta

Rachel’s Garden Cafe Parthenon Pasta

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Rachel’s Garden Cafe Parthenon Pasta

This hearty pasta dish is a perfect weeknight meal. 
5 from 1 vote
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Course: Main Course
Cuisine: Italian
Keyword: Rachel’s Garden Cafe Parthenon Pasta
Servings: 8
Calories: 417kcal

Ingredients

  • 2 quarts Water
  • 2 teaspoon salt
  • 1/2 pound elbow macaroni
  • 2 tablespoon butter
  • 1 1/2 cup chopped onion
  • 1 pound ground chuck
  • 16 ounces tomato sauce
  • 1 teaspoon salt
  • 2 teaspoons minced garlic
  • 2 teaspoon ground cinnamon
  • 3 tablespoons butter
  • 3 tablespoon all purpose flour
  • 2 1/4 cup milk
  • 3 egg
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1;4 teaspoon nutmeg

Instructions

  • In a large saucepan bring water and 2 teaspoon salt to a boil over high heat. Add macaroni all at once, stirring to prevent sticking. Cook as package directs until pasta is tender but still slightly firm. Drain. Heat 2 tablespoons butter in a 10-inch skillet; add chopped onion and saute slowly until it begins to turn golden brown. Add meat and break up lumps with a wooden spoon, cooking until it has lost its red color. Add tomato sauce, I teaspoon salt, garlic, and 1 teaspoon ground cinnamon. Simmer 20 minutes. Meanwhile, grease a 13 x 9 x 2 - inch baking dish; add half of the macaroni. Top with meat sauce, spreading it evenly over macaroni. Add remaining macaroni. Preheat oven to 350. In medium saucepan melt remaining 3 tablespoons of butter and stir in flour. Remove from heat; slowly stir in milk. Beat with a wire whisk until smooth; simmer about 5 minutes until thickened. Remove from heat and cool slightly. In a medium sized bowl beat eggs slightly with a wire whisk. Slowly add half of the hot cream sauce, beating constantly. Return mixture to remaining sauce in pan and beat until smooth. Season to taste with salt, pepper, and nutmeg. Sprinkle top of macaroni with remaining cinnamon and pour sauce over all. Tap pan hard on counter top so that sauce goes to the bottom. Bake 40 minutes or until custard is firm. Let stand at room temperature for 10 minutes before serving. Makes 6 to 8 servings.

Nutrition

Calories: 417kcal | Carbohydrates: 33g | Protein: 19g | Fat: 22g | Saturated Fat: 10g | Cholesterol: 127mg | Sodium: 1482mg | Potassium: 561mg | Fiber: 2g | Sugar: 8g | Vitamin A: 665IU | Vitamin C: 6.4mg | Calcium: 132mg | Iron: 2.6mg
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About Stephanie

I recreate your favorite restaurant recipes, so you can prepare these dishes at home. I help you cook dinner, and serve up dishes you know your family will love. You can find most of the ingredients for all of the recipes in your local grocery store.

Stephanie is the author of CopyKat.com's Dining Out in the Home, and CopyKat.com's Dining Out in the Home 2.

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