Pastitsio is a favorite dish in our house often served, as it will be this year, on the night before Christmas, aka the Eve.

This particular version is from Cooking Light 5/03.

Filling:

• 1 lb. uncooked bucatini pasta
• 1 lb. ground sirloin
• 1/2 cup finely chopped onion
• 3 garlic cloves, minced
• 1 15 oz. can tomato sauce
• 1/2 cup dry white wine
• 1/2 tsp each salt, ground nutmeg, black pepper

White sauce:

• 3 tbsps all-purpose flour
• 1/2 tsp salt
• 3 cups 2% milk
• 2 large eggs + 2 large egg whites
• 5 tbsps shredded Kasseri or aged white cheddar, divided
• 1/4 cup grated fresh Pecorino or Romano cheese

To prepare filling: cook pasta according to package directions. Rinse and set aside. Cook beef, onion, and garlic in a large nonstick skillet over medium-high heat until browned; stir to crumble. Add wine, tomato sauce, and spices; bring to a boil. Reduce heat; simmer 10 mins or until thickened.

To prepare white sauce: place flour and salt in a medium sauce pan. Gradually stir in milk with a whisk. Reduce heat and cook 10 mins until thickened, longer if necessary. Remove from heat. Combine eggs, egg whites and gradually stir into cooled mixture. Stir in one tablespoon of cheese.

In a 9X13 baking dish — I use a glass oval — layer 1 cup beef mixture, top with 1/2 of the pasta; then 1 1/2 cups of beef mixture. Repeat layers as necessary. Poor white sauce over. Sprinkle with remaining cheddar & Romano cheeses. Bake at 350 (325  for glass dish) for 30 mins. Let stand 15 mins before serving. (You can refrigerate after assembling and bake later, but allow more time for baking.)

Note: Do not substitute regular spaghetti for the bucatini, if you can avoid it. The hollow tube pasta makes a difference in the flavor of the dish. Go figure.

This is so flavorful, my family begs me to make it every year. I’d make it more often, but — carbs, baby, carbs. I usually serve this with salad greens and citrus, lightly dressed.

Got a favorite holiday dish? Let’s hear it.

Elen