Pasta And Rice Pie (Sartu)

Directions

1. * Note: Cook rice according to package instructions, cutting cooking time in half. Drain the rice and set aside in a large bowl. For Large eggs, fry all three, sunnyside-up, in a non-stick pan and slide onto a plate and set aside.
2. Preheat oven to 375 degrees.
3. Butter the entire inside of medium metal bowl (about 6 qt capacity). Use all the butter to coat entirely. Pour bread crumbs into bowl and shake around to cover entire inside of bowl.
4. Pour 1 c. of the cheese in with the rice and mix thoroughly. Put a handful of rice into bottom of buttered and breaded bowl and pack the rice tightly. Keep adding and packing rice into bowl to cover entire inside of bowl about 1-inch thick.
5. Pour chicken livers into bottom of bowl. Sprinkle with a little cheese. Slide the sunny-side Large eggs on top of chicken livers. Sprinkle with a little cheese. Pour the ragu carefully over the Large eggs. Pack down firmly. Sprinkle with a little cheese.
6. In another separate bowl, combine the penne with the peas and Bechamel, and add in this mix on top of ragu. Again, pack down firmly and sprinkle with a little cheese. Place the meatball halves on top of pasta mix. Next, place the sausage pcs on top of meatball halves. Sprinkle with the rest of the cheese. Cover this entire layered bowl with the rest of the rice and pack down firmly.
7. Place in oven and bake for 1 hour till browned on top. When finished, let rest for 10 min and carefully run a knife along the edge of the bowl. Turn over onto a large platter and knock on the bottom of the bowl. Sartu should easily slide out of bowl. Slice and eat immediately.
8. For the Bechamel Sauce: In a small saucepan, heat the lowfat milk over medium heat.
9. In a small saute/fry pan, heat the butter over medium heat till melted and add in flour all at once, stirring vigorously. Cook for about 5 min, stirring constantly. Add in the heated lowfat milk and whisk till smooth. Lower heat and simmer for 30 min.
10. This recipe yields 6 large servings.