16 Ratings
  • 5 star values: 6
  • 4 star values: 6
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 0

Pastitsio is a layered Greek casserole of macaroni and seasoned ground lamb, topped with a thick cream sauce. This version substitutes beef in place of the lamb to suit American tastes.

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Ingredients

15
Original recipe yields 15 servings
The ingredient list now reflects the servings specified

Meat Layer:

Macaroni Layer:

Cream Sauce Layer:

Directions

  • Melt 1 tablespoon of butter in a large skillet over medium-high heat. Stir in onion and cook until it begins to soften, about 3 minutes. Stir in the ground beef, and cook until crumbly and no longer pink. Pour in the water and tomato paste. Season with salt, pepper, allspice, nutmeg, and cinnamon; cover, and simmer for 5 minutes. Remove from heat, adjust salt to taste, then refrigerate until cold. Once cold, remove any congealed fat, and thoroughly mix with 2 beaten eggs, and set aside.

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  • Preheat oven to 400 degrees F (200 degrees C).

  • Bring a large pot of lightly salted water to a boil. Add macaroni and cook for 8 to 10 minutes or until al dente; drain, and rinse under cold water to cool. Mix the macaroni in 2 beaten eggs until well coated.

  • Evenly spread half of the macaroni mixture into a 11x14x2 inch baking pan, sprinkle with 1/2 cup of the grated parmesan cheese, and drizzle with 1/2 cup of melted butter. Spread the meat mixture overtop, then finish with the remaining macaroni. Sprinkle the macaroni with another 1/2 cup of Parmesan cheese, and drizzle with 1/2 cup of melted butter.

  • Whisk together 4 beaten eggs with the half-and-half, 1 cup of Parmesan cheese, flour, and salt; whisk until well blended. Pour the cream mixture evenly over top of the pastitsio, and sprinkle with nutmeg.

  • Cover the pan with foil, and bake in the preheated oven for 15 minutes. Remove the foil, and bake until the top has turned golden brown, about 30 minutes. Remove from oven, and allow to stand for 15 minutes before serving.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

430 calories; 23 g total fat; 180 mg cholesterol; 690 mg sodium. 27.8 g carbohydrates; 27.5 g protein; Full Nutrition


Reviews (11)

Read All Reviews

Most helpful positive review

Rating: 5 stars
01/07/2010
I have made this recipe for years and it is a winner. It takes a few bowls and pans but this can be cleaned up during the baking - and it's well worth it! As the kids were growing up they had this recipe right up there with pizza as their favorite. I never knew the real name but called it Greek Macaroni Bake. Read More
(10)

Most helpful critical review

Rating: 3 stars
04/24/2012
This was very good - but I am still searching for the perfect (IMHO) Pastitsio. My husband and the adult step-son raved about it but my finicky taste buds still compare it to the first and best Pastitio I ever tasted in a popular local Greek restaurant - it was made with hamburger also. I suspect they probably catered somewhat to American tastes so my frame of reference is most likely a little skewed. However I think I trust others taste buds a bit more than my own and this has never failed to please. Thanks for submitting the recipe Eleanor! Read More
(3)
16 Ratings
  • 5 star values: 6
  • 4 star values: 6
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
01/07/2010
I have made this recipe for years and it is a winner. It takes a few bowls and pans but this can be cleaned up during the baking - and it's well worth it! As the kids were growing up they had this recipe right up there with pizza as their favorite. I never knew the real name but called it Greek Macaroni Bake. Read More
(10)
Rating: 4 stars
04/18/2008
Good stuff. I quartered the recipe for the wife and I added some spinach and baked in a square pan. Will make again. Read More
(7)
Rating: 5 stars
04/06/2011
I thought this was great but I only made half the recipe since it's way too much for two of us. Read More
(6)
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Rating: 5 stars
10/22/2009
I made this for a Greek Party we had and even the couple that was Greek thought it tasted as good as her mom's. Read More
(5)
Rating: 3 stars
04/24/2012
This was very good - but I am still searching for the perfect (IMHO) Pastitsio. My husband and the adult step-son raved about it but my finicky taste buds still compare it to the first and best Pastitio I ever tasted in a popular local Greek restaurant - it was made with hamburger also. I suspect they probably catered somewhat to American tastes so my frame of reference is most likely a little skewed. However I think I trust others taste buds a bit more than my own and this has never failed to please. Thanks for submitting the recipe Eleanor! Read More
(3)
Rating: 5 stars
02/18/2013
We all loved it! Easy enough to prepare ahead of time too. Satisfied my Greek tooth. Read More
(2)
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Rating: 5 stars
08/25/2013
This is just another family favorite! Read More
Rating: 4 stars
03/03/2019
Dad loved it! The boys who are now 9 weren't sure what to make of it. They ate it but didn't love it. Maybe it will grow on them. I did overhear their bragging that they ate "Pitaki" for dinner AND Lamb which I did use. For pasta I used two Mac N' Cheese boxes folding the cheese powder into the hot meat mixture prior to refrigerating. In place of the parmasean I used garlic parmesan cheese which added to the garlic flavor. Cinnamon is mostly used for baking in my home so I was reluctant to use it. However I did and I'm not sure what its purpose was since you can't taste it. I am sure though it would not have come out right without it. Made for great leftovers! The recipe looks scary but it was pretty easy to follow and execute with minimal dishes used. Read More
Rating: 4 stars
01/22/2015
This recipe is complicated but is worth it. I had to reduce the servings which made my measurements and serving portion smaller than I thought. Baking at 400 degrees was also too high and my finished dish was dry and the pasta became too hard to eat on the outside edges. Next time I will only bake at 350 degrees and keep to the original portion size. The flavors were spot on so I will be making this dish again Read More