Pastitsio

Ingredients

• 0.5 teaspoon pepper black
• 1 pound bucatini pasta uncooked
• 15 ounce tomato sauce canned
• 5 tablespoons aged cheddar cheese shredded white divided
• 0.5 cup cooking wine dry white
• 2 large egg whites 
• 2 large eggs 
• 3 tablespoons flour all-purpose
• 3  garlic cloves minced
• 0.5 teaspoon ground nutmeg 
• 1 pound ground sirloin 
• 3 cups milk 2% reduced-fat
• 0.5 cup onion finely chopped
• 1 ounce pecorino romano cheese fresh grated
• 0.5 teaspoon salt 

Equipment

• bowl
• frying pan
• sauce pan
• oven
• whisk
• baking pan

Directions

1. To prepare filling, cook pasta according to package directions, omitting salt and fat. Rinse with cold water; set aside.
2. Cook beef, onion, and garlic in a large nonstick skillet over medium-high heat until browned; stir to crumble.
3. Add wine, tomato sauce, 1/2 teaspoon salt, nutmeg, and pepper; bring to a boil. Reduce heat; simmer 10 minutes or until thick.
4. Preheat oven to 35
5. To prepare white sauce, place flour and 1/2 teaspoon salt in a medium saucepan over medium heat. Gradually add milk, stirring constantly with a whisk until blended; bring to a boil. Reduce heat; simmer 10 minutes or until slightly thick, stirring constantly.
6. Remove from heat; set aside.
7. Combine eggs and egg whites in a large bowl. Gradually add hot milk mixture to egg mixture, stirring constantly with a whisk. Stir in 1 tablespoon kasseri cheese until blended.
8. Spread 1 cup beef mixture in bottom of a 13 x 9-inch baking dish coated with cooking spray. Arrange half of pasta over beef mixture. Top with 1 1/2 cups beef mixture. Repeat layers with remaining pasta and beef mixture. Top with white sauce.
9. Sprinkle with 4 tablespoons kasseri and Romano cheese.
10. Bake at 350 for 30 minutes.
11. Let stand 15 minutes before serving.