Beef Pastitsio Recipe
Beef Pastitsio Recipe photo by Taste of Home
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Beef Pastitsio Recipe

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4 12 11
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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
Featured In: Mom's Best Recipes
TOTAL TIME: Prep: 30 min. Bake: 30 min. + standing
MAKES:6-8 servings
TOTAL TIME: Prep: 30 min. Bake: 30 min. + standing
MAKES: 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

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.


  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.
Originally published as Beef Pastitsio in Country Ground Beef 1993, p49

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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 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!"

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