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Guests always seem to gobble up this authentic Greek beef and pasta casserole. The creamy white sauce is delicious.—Amanda Briggs, Greenfield, Wisconsin
Nutritional Facts 1 serving equals 614 calories, 26 g fat (13 g saturated fat), 147 mg cholesterol, 1,206 mg sodium, 57 g carbohydrate, 3 g fiber, 38 g protein.
Originally published as Pastitsio in Taste of Home December/January 2011, p58
Parmesan PointersWhen a recipe calls for shredded Parmesan cheese, use the cheese found in bags in the grocery store dairy section. Shredded Parmesan is often used in salads or soups where the shreds make a pretty garnish. If grated Parmesan is called for, use the finely grated cheese sold in containers with shaker/pourer tops. This type works well in lasagna and casseroles. (You can substitute either shredded or grated Parmesan in equal proportions in your favorite recipes.) If you decide to buy a chunk of Parmesan cheese and grate your own, be sure to use the finest section on your grating tool. You can also use a blender or food processor. Simply cut the cheese into 1-inch cubes and process 1 cup of cubes at a time on high until finely grated.
When a recipe calls for shredded Parmesan cheese, use the cheese found in bags in the grocery store dairy section. Shredded Parmesan is often used in salads or soups where the shreds make a pretty garnish. If grated Parmesan is called for, use the finely grated cheese sold in containers with shaker/pourer tops. This type works well in lasagna and casseroles. (You can substitute either shredded or grated Parmesan in equal proportions in your favorite recipes.) If you decide to buy a chunk of Parmesan cheese and grate your own, be sure to use the finest section on your grating tool. You can also use a blender or food processor. Simply cut the cheese into 1-inch cubes and process 1 cup of cubes at a time on high until finely grated.
Medium-Bodied Red Wine
Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.
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Reviewed on Apr. 18, 2012 by nanasue9810
I have made this several times. Total 5 star. I am now on the Maximized Living eating plan and I am going to make this and substitute zuchinni strips for the pasta.
Reviewed on Mar. 31, 2012 by sherylee63
My husband and I made this. Delicious! We used a whole bulb of garlic and melted some mozzarella on top.
Reviewed on Mar. 05, 2012 by Idahogem1
I loved it! I used shells instead of macaroni. And I made my own tomato sauce from tomatoes I had roasted and froze from summer. I will make this again.
I loved it! I used shells instead of macaroni. And I made my own tomato sauce from tomatoes I have roasted and froze from summer. I will make this again.
Reviewed on Feb. 28, 2012 by mmiracola
this is a family favorite! we add more cheese to the topping because we are cheese freaks haha but everytime i say i want to make this.. everyone smiles!
Reviewed on Nov. 17, 2011 by Bluestocking
I've made this several times. It's delicious comfort food.
Reviewed on Aug. 06, 2011 by Hannah0418
this took too long to make for being just "fair". i liked the flavor of the sauce topping but there should've been more of it. also would be better if the sauce wasn't as thick and would soak into the pasta layer below more. won't bother making again
Reviewed on Aug. 03, 2011 by reese629
I made this recipe last week and was surprised how easy it went together and how tasteful it was. The only change was I used Italian seasoning instead of the oregano. Will definitely make this again.
Reviewed on May. 02, 2011 by smagal
Hubby thinks I should have put some mozzy cheese on top.
Reviewed on Apr. 03, 2011 by JKC685
I've made this twice now and absolutely love it! I make mine with ground lamb and of course I added the cinnamon..which enhances the flavor of the lamb. This is an easy and very flavorful dish served with a greek salad and crusty bread!
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