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Nikki's Perfect Pastitsio Recipe
Nikki's Perfect Pastitsio Recipe photo by Taste of Home

Nikki's Perfect Pastitsio Recipe

Read Reviews (6)
4.83 6
Publisher Photo
My mother used to work so hard in the kitchen to make this classic Greek dish, and the results were always well worth her effort. My recipe for pastitsio is easier, a bit lighter and every bit as great as Mom's.—Nikki Tsangaris, Westfield, Indiana
TOTAL TIME: Prep: 45 min. Bake: 50 min.
MAKES:12 servings
TOTAL TIME: Prep: 45 min. Bake: 50 min.
MAKES: 12 servings

Ingredients

  • 2-1/2 cups uncooked penne pasta
  • 2 tablespoons butter, melted
  • 1 cup grated Parmesan cheese
  • 1-1/2 pounds ground sirloin
  • 1 medium onion, chopped
  • 2 garlic cloves, minced
  • 1 can (15 ounces) tomato sauce
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1 cup shredded Parmesan cheese, divided
  • BECHAMEL SAUCE:
  • 1/2 cup butter, cubed
  • 2/3 cup King Arthur Unbleached All-Purpose Flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 4 cups 2% milk
  • 2 eggs

Nutritional Facts

1 piece equals 332 calories, 18 g fat (10 g saturated fat), 98 mg cholesterol, 718 mg sodium, 24 g carbohydrate, 1 g fiber, 20 g protein.

Directions

  1. Cook pasta according to package directions; drain. Toss with butter; add grated Parmesan cheese. Transfer to a greased 13x9-in. baking dish.
  2. Preheat oven to 350°. In a large skillet, cook beef and onion over medium heat 8-10 minutes or until beef is no longer pink, breaking beef into crumbles; drain. Add garlic; cook 2 minutes longer. Stir in tomato sauce, salt and cinnamon; heat through. Spoon over pasta. Sprinkle with 1/2 cup shredded Parmesan cheese.
  3. In a large saucepan, melt butter. Stir in flour, salt and pepper until smooth; gradually add milk. Bring to a boil; cook and stir 1-2 minutes or until thickened.
  4. In a small bowl, whisk a small amount of hot mixture into eggs; return all to pan, whisking constantly. Bring to a gentle boil; cook and stir 2 minutes. Pour over beef mixture. Sprinkle with remaining cheese.
  5. Bake, covered, 20 minutes. Bake, uncovered, 30-40 minutes longer or until golden brown. Yield: 12 servings.
Originally published as Nikki's Perfect Pastitsio in Taste of Home

Nutritional Facts

1 piece equals 332 calories, 18 g fat (10 g saturated fat), 98 mg cholesterol, 718 mg sodium, 24 g carbohydrate, 1 g fiber, 20 g protein.

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

Reviews for Nikki's Perfect Pastitsio(6)

AVERAGE RATING
   (6)
RATING DISTRIBUTION
5 Star
 (5)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Feb. 28, 2014

My husband and I love this recipe! I have made it twice now and it is a keeper for sure!

MY REVIEW
Reviewed Feb. 27, 2014

My family loved this! A great change up from the usual baked pasta dish we usually have!

MY REVIEW
Reviewed Jan. 2, 2014

Wonderful and very easy. Used ground lamb instead of ground sirloin.

MY REVIEW
Reviewed Dec. 23, 2013

A hit for a large group & a welcome alternative to another ho-hum lasagna. I made the meat sauce ahead, then compiled the dish on the day I planned to serve it. Everyone loved it & will make again. Possible tweaks - add a bit of nutmeg to the béchamel. Also- a 9x13 pan will be very full, so you may want to place in a larger dish. Make a Greek salad & breadsticks & you have a crowd-pleasing meal.

MY REVIEW
Reviewed Dec. 22, 2013

Absolutely delicious! Introduced it to my steak and potatoes guy and he loved it! Will definitely make again. A terrific, easier recipe for a wonderful, tasty Greek dish.

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