Pastitsio Recipe
Pastitsio Recipe photo by Taste of Home
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Pastitsio Recipe

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4.5 31 36
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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


  • 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 large 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.


  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.

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rmbarr059 User ID: 4046105 252428
Reviewed Aug. 10, 2016

"Very good. My husband is Greek and he thought that this was a great pastitsio recipe. If you want authentic Greek pastitsio, you have to put in the cinnamon. It may sound strange but it's delicious."

dlyn9smith User ID: 1866642 247155
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."

bberletic User ID: 5781599 224697
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."

luigimon User ID: 1692040 99428
Reviewed Jul. 13, 2014

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

jamerbuddy User ID: 833809 155238
Reviewed May. 6, 2014

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

pamdevone User ID: 3875916 209491
Reviewed Apr. 16, 2014

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

Hannelie User ID: 7070155 100853
Reviewed Apr. 14, 2014

"My husband loved this dish, so i am giving it 5 stars!"

ppnovy User ID: 6635740 110477
Reviewed Mar. 2, 2013

"Excellent recipe. I love this dish anyway and was looking for an easy recipe. This one fits the bill. Definitely a favorite. The only thing I did differently was used Kasseri, a Greek cheese, in place of the Parmesan because I had some on-hand. "

nanasue9810 User ID: 6300954 170848
Reviewed Apr. 18, 2012

"I have made this several times. Total 5 star. I am now on the Maximized Living eating plan and I am going to make this and substitute zuchinni strips for the pasta."

Idahogem1 User ID: 4985974 209490
Reviewed Mar. 5, 2012

"I loved it! I used shells instead of macaroni. And I made my own tomato sauce from tomatoes I had roasted and froze from summer. I will make this again."

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