Last weekend I started out thinking about how to make a low carb pastichio. However, I decided to change the seasonings from Greek to Italian, so I decided to call my creation "Pastichio Italiano". If I was entertaining or needed to take a covered main dish to a pot luck dinner, this would be high on my list.

3 pounds ground beef
2-3 Tbls olive oil
1 Tbls minced garlic
3 Tbls Italian seasoning
1 medium onion, diced
1 Tbls crushed red pepper (or to taste)
1 cup l/c marinara sauce
2-3 Tbls tomato paste
1 pound l/c elbow noodles (I used Dreamfield's)
6 Tbls melted butter
1 bag pork rinds (processed to crumbs)
grated parmesean cheese
8 oz shredded mozzerella
6 large eggs
1 and 1/2 cups cream
1/2 cup water
1/2 cup grated parmesean cheese
1 tsp garlic powder
1 tsp ground oregano
Heat the oil in a large skillet and add the minced garlic and saute briefly. Add the ground beef and brown. Add the diced onion and Italian seasoning and continue cooking until the meat is done and the onion is transluent. Drain the meat and return to the skillet. Combine the marinara sauce and tomato paste and add to the ground beef. Stir to coat thouroghly. Cook the meat mixture on low heat while preparing the macaroni. Cook the macaroni according to package direction just until it is al dente. Drain immediately and combine with melted butter. Spray a 9x13 baking dish with non-stick spray. Sprinkle the bottom of the pan with parmesean cheese and pork rind crumbs. Add 1/2 of the macaroni and spread to evenly cover the pan. Sprinkle the macaroni with parmesean cheese and pork rind crumbs. Add the meat mixture and spread over the macaroni. Spread the shredded mozzerella evenly on top of the meat mixture and then cover with the remaining macaroni. Sprinkle the macaroni with parmesean and pork rind crumbs. Prepare the parmesean custard mix by beating the eggs until light and fluffy. Add the cream and water and continue mixing. Add 1/2 cup grated parmesean, garlic powder, and oregano and beat until well combined. Pour custard mix slowly over the macaroni. Bake in a preheated 350 degree oven for 1 hour, until the custard is puffed and golden brown. Let stand 10 minutes before serving.

__________________
Henry