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My review
Pastitsio
Eleanor J. Froehlich
"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
6 h 10 m servings 430Original recipe yields 15 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- 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.
- 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.
Footnotes
- Tip
- Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Nutrition Facts
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Reviews
Read all reviews 1015 Ratings
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Most helpful positive review
1/2/2010
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...
Most helpful critical review
4/24/2012
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...
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1/2/2010
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...
4/17/2008
Good stuff. I quartered the recipe for the wife and I, added some spinach and baked in a square pan. Will make again.
4/5/2011
I thought this was great, but I only made half the recipe since it's way too much for two of us.
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.
4/24/2012
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...
2/18/2013
We all loved it! Easy enough to prepare ahead of time too. Satisfied my Greek tooth.
2/13/2017
This was very good. The ratio to noodles was a little high so when I make it again I will use less. Other that that it was tasty and filling.
1/28/2015
Loved it and so did my kids! Next time I make it though I'll leave the foil on a bit longer bc the noodles on the very top got a bit too crunchy. Also replaced the allspice with just an extra sp...
1/22/2015
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 f...