Published: August 2026
Author: Betsy from The Book Club
Recipe origin: West Virginia
This recipe, which takes advantage of beautiful summer tomatoes, comes from a cookbook created by a West Virginia book club that’s been meeting every month for the past 26 years! As each of their children has grown up and married, they gift a copy of the cookbook to the newlyweds, alongside a nice set of cookware. If they don’t inspire you to start your own book club, I don’t know what will.
Yield: 6 Servings
1 9″ pie crust (if raw, pre-bake 5-7 mins)
3 pounds assorted medium to large heirloom tomatoes
1 teaspoon Kosher salt, divided
6 thick-cut bacon slices, diced
2 large shallots, chopped
2 garlic cloves, finely chopped (2 tsp.)
6 ounces aged extra-sharp white cheddar cheese, grated (about 1 1/2 cups)
1/2 cup mayonnaise
1/2 cup chopped fresh basil
1/4 cup thinly sliced fresh chives
1 tablespoon Dijon mustard
1 large egg
Fresh basil leaves
Minced fresh chives
Preheat oven to 400°F. Cut tomatoes into 1/2-inch-thick slices. Place about 7 – 8 slices (enough to cover top of pie) on a baking sheet lined with paper towels, and sprinkle with 1/4 teaspoon of the salt. Cover with additional paper towels.
Arrange remaining tomatoes in a single layer on a lightly greased wire rack set on a large baking sheet. Sprinkle with 1/2 teaspoon of the salt. Bake in preheated oven until wilted and slightly dried out, 40 to 45 minutes. Cool completely.
Cook bacon in a skillet over medium-high until fat is beginning to render, 4- 5 minutes. Add chopped shallots, and cook until bacon is crisp and shallots are caramelized, 6 to 7 more minutes. Stir in garlic; cook until fragrant, 1 minute. Transfer bacon mixture to a plate lined with paper towels to drain. Cool 20 minutes.
Stir together cheese, mayonnaise, basil, chives, Dijon, and egg until combined. Sprinkle with pepper and remaining 1/4 teaspoon salt. Fold in bacon mixture.
Gently spread a third of cheese mixture onto crust; layer with half of the roasted tomato slices. Spread another third of cheese mixture on top of tomato slices. Repeat with remaining roasted tomato slices and cheese mixture. Top with reserved sliced fresh tomatoes, pressing filling gently into crust.
Bake until set, 40 to 45 minutes. Transfer to a wire rack and let stand 1 hour before serving. Sprinkle with basil and chives.
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March 17, 2025 | Posted in:
Pastitsio II (Baked Macaroni with Meat)
Submitted by: The Ladies Philoptochos Society of Saint Sophia
Recipe origin: Greece
“The Ladies Philoptochos Society of Saint Sophia would like to share with you our Pastitsio II (Baked Macaroni with Meat) recipe that appears on page 117 of our cookbook. The recipe was introduced by renowned Greek Chef Nicholas Tselementes in the mid-1930’s who converted a very old recipe of a pasta and meat pie wrapped in phylo into a hearty, delicious casserole of layers of pasta, meat, cheeses and bechamel sauce. This is a version of his recipe. Since it’s publication, pastitsio has graced countless family dinners, party buffets, Greek festival and restaurant menus. You will enjoy making this tasty yet simple to make dish.”
Meat Mixture:
2 lb ground beef
1 large onion, chopped
1 stick (½ cup) butter
2 Tbsp tomato paste
1 Tbsp allspice
Salt and pepper to taste
Macaroni:
1 lb (No. 4) macaroni
1 stick (½ cup) melted butter
¾ lb grated Romano cheese
Crema Sauce:
5 cups milk
5 eggs, beaten
1 cup milk, mixed with 5 Tbsp cornstarch
2 Tbsp butter
Prepare the Meat Mixture:
In a pan, sauté the onion in 1 stick of butter until softened.
Add the ground beef and brown well.
Stir in the tomato paste, allspice, salt, and pepper.
Simmer for about 20 minutes until thickened. Set aside.
Prepare the Crema Sauce:
In a saucepan, bring 5 cups of milk to a simmer, stirring constantly.
Before it reaches a boil, slowly stir in the milk-cornstarch mixture.
As the sauce thickens, gradually add the beaten eggs while stirring continuously.
Once thickened, remove from heat and set aside.
Cook the Macaroni:
Boil the macaroni according to package directions, making sure not to overcook. Drain.
Mix the drained macaroni with ½ pound of grated cheese, 1 stick of melted butter, and 1 cup of the prepared Crema Sauce.
Assemble the Pastitsio:
Preheat the oven to 350°F (175°C).
Butter a 10″ x 15″ baking dish.
Spread half of the macaroni mixture in the dish and sprinkle with cheese.
Evenly distribute the meat mixture over the first macaroni layer, then sprinkle with more cheese.
Add the remaining macaroni mixture and sprinkle with more cheese.
Pour the remaining Crema Sauce over the top.
Bake:
Bake at 350°F for 45 minutes or until golden brown.
Let cool slightly, cut into portions, and serve.
Enjoy! 🍽️
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