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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 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.
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!
Reviewed on Mar. 16, 2011 by mmiracola
this is my favorite! i found this recipe on the magazine and wanted to try it. it is a family favorite and i have made it 5 times now. all i changed was we did 1 1/2 lbs ground beef and doubled the cheese. (we are a family that loves cheese) i love the cinnamon! thats a must! and i use the asiago 3 cheese. PERFECT!! i love to cook so it was fun for me and totally worth it!
Reviewed on Mar. 08, 2011 by agombosky
This is a very easy to follow recipe that results in an excellent dish.
Reviewed on Feb. 15, 2011 by btaylor123
Have made this a couple of times now, and it's becoming a favorite. I always use the cinnamon, and also add just a bit more spice to the meat mixture. I also put some oregano in the white sauce. Really fast to make, and good.
Reviewed on Feb. 02, 2011 by suki2010
I would definitely make this again. The cinnamon was an interesting, and delicious, touch.
Reviewed on Feb. 01, 2011 by Janet Kelsey
Loved this recipe so easy and thought enough seasoning, not too much. Will make again!
Reviewed on Jan. 17, 2011 by ukudla
I am now making this for the second time. The mix of flavors is fabulous. I used half the cinnamon this time; the extra touch is a nice change from other tomato sauce dishes.
Reviewed on Jan. 13, 2011 by ShepMc
I made this last night and my daughter said "This is my favorite Mom you should give it 5 stars" she usually doesn't like any sauce on pasta. I used half the cinnamon too and my husband tasted right away but still liked it.
Reviewed on Jan. 05, 2011 by Lvnglyf73
Great recipe; the whole family enjoyed it. Used the cinnamon and didn't find it overpowering at all. It will be fun to experiment with different cheeses next time too!
Reviewed on Dec. 30, 2010 by RDKM
I have 4 adult children who are so picky that in my house, most left overs get thrown out but this stayed a few days, only because when I made it no one was home, and also with it being different, it seemed they were afraid to try it. Once they saw me eating it, then they "tried it" and before I knew it, it was gone! (I was a little disappointed because I really wanted more!) My pickiest son said it was a definite "make it again" recipe! Thank you for sharing.
Reviewed on Dec. 22, 2010 by matteliz@swbell.net
Simple, irresistible taste. The nice thick white sauce on top makes it taste like a jazzed-up mac & cheese. My kids ate it uncomplainingly!
Reviewed on Dec. 20, 2010 by grantacre
Easy to prepare and much easier than lasagna. My family all liked it and said to make it again. It serves closer to 6 people and could easily be doubled for a crowd. You could also change up the spices and cheese for a different flavor. Maybe use cheddar cheese and chili powder and cumin for more of a chili mac flavor.
Reviewed on Dec. 14, 2010 by cookwright
I saw this in the Christmas issue and thought I would give it a try. Followed the directions to a tee except I used asiago cheese , as that is what I had on hand. My husband said it was as good as he had eaten at work. ( He worked for a Greek company) Said they served this over eggplant, so I will definitely try that the next time. We had brussell sprouts. Oh well, did not knowm any different! :)
Reviewed on Dec. 09, 2010 by linsvin
This recipe turned out delicious! 35 minutes to prep, no way. Took 10 minutes waiting for sauce to come to boil, just allow extra time. Brought some to work for my Greek friends to taste, they were totally impressed. To me it's as time consuming as making lasagna but absolutely worth it.
Reviewed on Dec. 03, 2010 by SanityBreak202
Only put in 1/2- 3/4 of the cinnamon called for and you could definately still taste it in the recipe. Kids and husband liked it but next time leave the cinnamon out.
Reviewed on Dec. 01, 2010 by mcutrone
Never had Pastitsio before. so I thought I would try this. It was delicious, and very flavorful. Great recipe!
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