Castella Imports



For Pasta:
8 oz Misko #2 Pasta  (2 cups)
1 beaten egg
¼ cup Castella Grated Parmesan Cheese

For White Sauce:
3 tbs margarine or butter
3 tbs all-purpose flour
¼ tsp Castella Ground Black Pepper
1 ½ cups milk
1 beaten egg
¼ cup Castella Grated Parmesan Cheese
Castella Ground Cinnamon (optional)

For Meat Sauce:
1 lb ripe plum tomatoes or one 16-ounce can tomatoes, cut up
1 lb lean ground chicken, turkey or beef
½ cup chopped onion
1 clove garlic, minced
8 oz tomato sauce
¼ cup chicken broth
1 tbsp red wine vinegar
1 tbsp Castella Chili Powder
½ tsp Castella Ground Allspice
¼ tsp Castella Ground Cinnamon
¼ tsp salt
⅛ tsp Castella Red Cayenne Pepper (optional)


  1. Prepare  the meat sauce as directed.  Set aside.
For Pasta:
  1. In a large saucepan or pasta pot, bring 3 quarts water to boiling.  Add pasta. Reduce heat slightly.  Boil, uncovered, for about 10 minutes, or till al dente, stirring occasionally.  (Or, cook according to package directions).  Immediately drain. Rinse with cold water.  Drain again
  2. In  large mixing bowl, combine 1 beaten egg, ¼ cup Parmesan cheese and hot cooked macaroni. Set aside.
For White Sauce:
  1. In a medium saucepan, melt margarine or butter.  Stir in flour and pepper.  Add the milk all at once.  Cook and stir till thickened and bubbly.  Stir about half of the mixture into 1 beaten egg.  Return egg mixture to the saucepan.  Stir in ¼ cup Parmesan Cheese.
To Assemble:
  1. Layer half of the pasta mixture into a greased 2 quart square baking dish.  Top with all of the meat sauce, the remaining pasta mixture and all of the white sauce.  If desired, sprinkle lightly with cinnamon.
  2. Bake in a preheated 350 degree oven for 30 to 35 minutes, or till set.  Let stand for 5 minutes before serving.