-
1
Set oven to 350 degrees.
-
2
Great a 10-inch deep-dish pie plate.
-
3
In a skillet melt butter over medium heat; add in onion, garlic, oregano and dryed red chili flakes (if using) saute for about 3 minutes.
-
4
Add in ground beef; cook for about 7-10 minutes or until beef is longer pink.
-
5
Add in 1/3 cup grated Parmesan cheese, season with seasoning salt and pepper; drain off fat.
-
6
Stir in the stewed tomatoes, tomato paste; simmer for about 25-30 minutes over medium heat, stirring occasionally and adjust salt and pepper to taste.
-
7
Add in chopped fresh parsley; set aside.
-
8
TO MAKE WHITE SAUCE; in a heavy saucepan melt butter over medium heat; stir in flour and cook whisking for about 2 minutes (do not brown!
-
9
).
-
10
Gradually add in the half and half cream and a pinch of cayenne pepper; cook whisking for about 3 minutes or until thickened and smooth; remove from heat and add in the creamed cottage cheese, egg, nutmeg, salt and pepper; mix well to combine.
-
11
Generously butter the pie plate and sprinkle about 3 tablespoons dry bread crumbs in the bottom.
-
12
Top with HALF of the cooked macaroni pasta.
-
13
Spread all of the meat mixture evenly over top, pressing down slightly.
-
14
Sprinkle with 1/2 cup grated Parmesan cheese.
-
15
Spoon the remaining macaroni over the top of the Parmesan.
-
16
Carefully pour ALL of the white sauce over the top of the macaroni.
-
17
Sprinkle about 1/2 cup grated Parmesan cheese on top (or to taste).
-
18
Place the pie plate on a baking sheet.
-
19
Bake for about 50-60 minutes or until golden.
-
20
Let sit for about 15 minutes or longer before slicing (the longer you leave it sit the easier it will be to slice!
-
21
).
