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Beef Pastitsio Recipe

Beef Pastitsio Recipe

This is a family favorite—I got the recipe from my mother, and my kids love it. It reheats beautifully, too—when we do have any leftover, that is!—Sharon Drys, Shelburne, Ontario
TOTAL TIME: Prep: 30 min. Bake: 30 min. + standing YIELD:6-8 servings


  • 1 pound ground beef
  • 1 cup chopped onion
  • 1 can (15 ounces) tomato sauce
  • 1/2 teaspoon salt
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon pepper
  • 1 garlic clove, minced
  • 2 cups uncooked elbow macaroni
  • 1 cup (4 ounces) shredded cheddar cheese
  • 1 egg, lightly beaten
  • 3 tablespoons butter, melted
  • 3 tablespoons all-purpose flour
  • 1-1/2 cups milk
  • 1 cup (4 ounces) shredded cheddar cheese
  • 1/2 teaspoon salt


  • 1. In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the tomato sauce, salt, oregano, pepper and garlic. Cover and simmer for 15 minutes.
  • 2. Meanwhile, cook macaroni according to package directions; drain and rinse.
  • 3. In a large bowl, combine the macaroni, cheese and egg; set aside. In a large saucepan, melt butter. Stir in flour until smooth; gradually add the milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat and stir in cheese and salt.
  • 4. Spoon half of the macaroni mixture into a greased 13-in. x 9-in. baking dish. Spread with meat mixture; top with remaining macaroni mixture.
  • 5. Bake at 350°, uncovered, for 30 minutes or until heated through. Let stand for 5-10 minutes before serving. Yield: 6-8 servings.

Nutritional Facts

1-1/2 cup: 363 calories, 20g fat (12g saturated fat), 102mg cholesterol, 674mg sodium, 24g carbohydrate (5g sugars, 2g fiber), 22g protein.

Reviews for Beef Pastitsio

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BakerLittleK User ID: 4738337 255275
Reviewed Oct. 11, 2016

"Love this with the cheesy pasta throughout, and the cheese sauce made the top layer like a side of mac & cheese - super comfort food! I mixed in green pepper with the beef & onion. I might try it with chicken, different pasta like small shells or rotini or with different cheeses for variety."

niagaracat User ID: 3122379 47169
Reviewed May. 20, 2013

"needed a bit more on the seasonings but otherwise good. I also noticed the forgotten step that should have said what to do with the cheese sauce but I figured it went on top. Got it right!"

maggie121793 User ID: 4450625 202075
Reviewed Apr. 19, 2012

"True Pastitsio is made with ziti not elbow macaroni and ABSOLUTELY NOT cheddar cheese!! Grated parm. cheese please. The spices are also off (missing a few)."

VValle User ID: 5771593 44662
Reviewed Feb. 2, 2012

"I like this version much better than the traditional Greek recipes. Those call for cinnamon and/or nutmeg, which my family did not like the taste of. This may not be a traditional recipe, but it works just fine for us!"

cherie3027 User ID: 6425127 14311
Reviewed Dec. 27, 2011

"This was really good. I did need to double the macaroni and the cheese sauce."

dcg4jjbg User ID: 6228800 40780
Reviewed Sep. 25, 2011

"I use jarred pasta sauce to make it a bit faster. My kids and husband love this I make it all the time."

soldierswife210 User ID: 3629427 74086
Reviewed Jul. 15, 2011

"we are a family of 7 and this is a favorite in my house!"

Mom_of_One User ID: 2716800 40484
Reviewed Dec. 14, 2010

"This has been a family favorite for many years! Yes, topping is more orange than white as in the picture....but it's delicious! The cheese topping may require a little bit of patience so it doesn't burn. A keeper!"

ViolaB User ID: 2670244 46074
Reviewed Mar. 23, 2008

" (Greek: παστίτσιο; IPA: [paˈsti.tsi.o]) is a Greek baked pasta" title="pasta">pasta dish.

Pastitsio is a layered baked dish. There are variations throughout the regions of Greece but typically the bottom layer is bucatini or other tubular pasta with cheese and egg as a binder; the second layer is ground meat (beef, veal or lamb) with tomato and cinnamon, nutmeg, or allspice; the third is another layer of pasta; and the top layer varies from an egg-based custard to a flour-based Béchamel or a Béchamel with cheese known as Mornay sauce in France. Grated cheese is often sprinkled on top and a dusting of cinnamon and/or nutmeg makes the dish classically Greek.
ViolaB "

Ritchieditchie User ID: 2964193 18647
Reviewed Mar. 22, 2008

"It worked but the topping does not look like the picture. I originally thought this WAS a shepard's pie because of the picture. Next time I will substitute mashed potatoes as the topping.

IQ of 70 checking in!"

ViolaB User ID: 2670244 20036
Reviewed Mar. 22, 2008

"Ritchie, you are quite right, it's spread on top of the layers of meat and mac, as if it were a shepherds pie.

ViolaB "

Ritchieditchie User ID: 2964193 47167
Reviewed Mar. 22, 2008

"Ok folks, just what do you do with the cheese sauce??? You left out that step! Is it added to the macaroni, cheese, and egg mixture? Is it added as a topping for the final step???

You better remember that us guys try to cook too and we need ALL of the steps spelled out as if our IQ's were below 70. That is how I feel now anyway.
I added the sauce mixture on top of the final macaroni mixture layer. Hope this works. I only had the picture to go by. The recipe is missing the step in the printed booklet I purchased as well.
Quality control folks."

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