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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 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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