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

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4 11 10
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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
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

Ingredients

  • 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
  • CHEESE SAUCE:
  • 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

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

Directions

  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


Reviews for Beef Pastitsio

AVERAGE RATING
(10)
RATING DISTRIBUTION
5 Star
 (6)
4 Star
 (1)
3 Star
 (0)
2 Star
 (1)
1 Star
 (2)
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MY REVIEW
niagaracat
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!"

MY REVIEW
maggie121793
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)."

MY REVIEW
VValle
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!"

MY REVIEW
cherie3027
Reviewed Dec. 27, 2011

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

MY REVIEW
dcg4jjbg
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."

MY REVIEW
soldierswife210
Reviewed Jul. 15, 2011

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

MY REVIEW
Mom_of_One
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!"

MY REVIEW
ViolaB
Reviewed Mar. 23, 2008

"http://en.wikipedia.org/wiki/PastitsioPastitsio (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 "

MY REVIEW
Ritchieditchie
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!"

MY REVIEW
ViolaB
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 "

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