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Beef Pastitsio

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


  • 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 shredded cheddar cheese
  • 1 large egg, lightly beaten
  • 3 tablespoons butter, melted
  • 3 tablespoons all-purpose flour
  • 1-1/2 cups whole milk
  • 1 cup shredded cheddar cheese
  • 1/2 teaspoon salt


  • 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.
  • Meanwhile, cook macaroni according to package directions; drain and rinse.
  • 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.
  • Spoon half of the macaroni mixture into a greased 13x9-in. baking dish. Spread with meat mixture; top with remaining macaroni mixture. Pour cheese mixture over top.
  • Bake at 350°, uncovered, for 30 minutes or until heated through. Let stand for 5-10 minutes before serving.
Nutrition Facts
1-1/2 cups: 363 calories, 20g fat (12g saturated fat), 102mg cholesterol, 674mg sodium, 24g carbohydrate (5g sugars, 2g fiber), 22g protein.

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  • BakerLittleK
    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
    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!

  • VValle
    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
    Dec 27, 2011

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

  • dcg4jjbg
    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
    Jul 15, 2011

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

  • Mom_of_One
    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!

  • Ritchieditchie
    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.

  • ViolaB
    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