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Pastitsio Recipe

Pastitsio Recipe photo by Taste of Home

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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

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Pastitsio Recipe

Prep: 35 min. Bake: 30 min. + standing

Yield: 4 Servings

35 30 65

Ingredients

1 package (7 ounces) uncooked elbow macaroni
1 pound ground beef or lamb
1 medium onion, chopped
1 garlic clove, minced
1 can (8 ounces) tomato sauce
1 teaspoon salt, divided
1/4 teaspoon dried oregano
1/8 teaspoon pepper
1/4 teaspoon ground cinnamon, optional
1/2 cup grated Parmesan cheese, divided
3 tablespoons butter
3 tablespoons all-purpose flour
1-1/2 cups 2% milk
1 egg, lightly beaten

Directions

Cook macaroni according to package directions. Meanwhile, in a large skillet, cook beef and onion over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Stir in the tomato sauce, 1/2 teaspoon salt, oregano, pepper and cinnamon if desired; heat through.
Drain macaroni; place half of macaroni in a greased 9-in. square baking pan. Sprinkle with 1/4 cup cheese. Layer with meat mixture and remaining macaroni. Set aside.
Preheat oven to 350°. In a small saucepan, melt butter; stir in flour and remaining salt until smooth. Gradually add milk. Bring to a boil; cook and stir 2 minutes or until thickened.
Remove from the heat. Stir a small amount of the hot mixture into egg; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes. Remove from heat; stir in remaining cheese. Pour sauce over macaroni.
Bake, uncovered, 30-35 minutes or until golden brown. Let stand 10 minutes before serving. Yield: 4 servings.

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 Pointers

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 Mar. 02, 2013 by ppnovy

Excellent recipe. I love this dish anyway and was looking for an easy recipe. This one fits the bill. Definitely a favorite. The only thing I did differently was used Kasseri, a Greek cheese, in place of the Parmesan because I had some on-hand.

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.

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 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.