Pastitsio Recipe
Pastitsio Recipe photo by Taste of Home

Pastitsio Recipe

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4.5 30 35
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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
TOTAL TIME: Prep: 35 min. Bake: 30 min. + standing
MAKES:4 servings
TOTAL TIME: Prep: 35 min. Bake: 30 min. + standing
MAKES: 4 servings

Ingredients

  • 1 package (7 ounces) uncooked elbow macaroni
  • 1 pound ground beef or lamb
  • 1 medium onion, chopped
  • 1 garlic clove, minced
  • 1 can (8 ounces) tomato sauce
  • 1 teaspoon salt, divided
  • 1/4 teaspoon dried oregano
  • 1/8 teaspoon pepper
  • 1/4 teaspoon ground cinnamon, optional
  • 1/2 cup grated Parmesan cheese, divided
  • 3 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 1-1/2 cups 2% milk
  • 1 egg, lightly beaten

Nutritional Facts

1 each: 614 calories, 26g fat (13g saturated fat), 147mg cholesterol, 1206mg sodium, 57g carbohydrate (10g sugars, 3g fiber), 38g protein

Directions

  1. Cook macaroni according to package directions. Meanwhile, in a large skillet, cook beef and onion over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Stir in the tomato sauce, 1/2 teaspoon salt, oregano, pepper and, if desired, cinnamon; heat through.
  2. Drain macaroni; place half of macaroni in a greased 9-in.-square baking pan. Sprinkle with 1/4 cup cheese. Layer with meat mixture and remaining macaroni. Set aside.
  3. Preheat oven to 350°. In a small saucepan, melt butter; stir in flour and remaining salt until smooth. Gradually add milk. Bring to a boil; cook and stir 2 minutes or until thickened.
  4. Remove from the heat. Stir a small amount of the hot mixture into egg; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes. Remove from heat; stir in remaining cheese. Pour sauce over macaroni.
  5. Bake, uncovered, 30-35 minutes or until golden brown. Let stand 10 minutes before serving. Yield: 4 servings.
Originally published as Pastitsio in Taste of Home December/January 2011, p58

Medium-Bodied Red Wine

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.


Reviews for Pastitsio

AVERAGE RATING
(35)
RATING DISTRIBUTION
5 Star
 (25)
4 Star
 (7)
3 Star
 (0)
2 Star
 (3)
1 Star
 (0)
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MY REVIEW
Reviewed Apr. 16, 2016

"I used ground chicken as my meat. I did the rest of the recipe as written and added the cinnamon. I added the macaroni to the meat mixture, then I put have the meat & mac mixture to dish, sprinkled 1/2 cup parmesan cheese over mixture, than added other half. Poured the b?chamel over and baked. It was delicious. My husband said it was a keeper."

MY REVIEW
Reviewed Apr. 12, 2015

"Followed the recipe exactly. Did not add the cinnamon as it was optional.I used ground lamb when I realized it was a Greek dish. My husband said he couldn't taste the onions ( I used a large onion because thats all I had) so it should have been enough, also we couldn't taste the garlic or Oregano. My sauce was too thick but didn't know how thick it should have been. Maybe if the sauce was thinner allowing it to spread down into the dish before baking it would have tasted better, but who knows. It was edible but not memorable."

MY REVIEW
Reviewed Jul. 13, 2014

"Good stuff! This is a yummy comfort food!"

MY REVIEW
Reviewed May. 6, 2014

"The whole family loved it! That is worth a 5 star review at our house!"

MY REVIEW
Reviewed Apr. 16, 2014

"I liked this meal, it was very satisfying."

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