Traditional Greek pasta dish - excellent!

Recipe Summary

prep:
45 mins
cook:
30 mins
additional:
15 mins
total:
1 hr 30 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C).

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  • 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. Combine pasta, 1 beaten egg, 1/4 cup Parmesan and set aside.

  • To make the meat sauce: Drop the plum tomatoes in boiling water for about 45 seconds. Peel the skin off then seed and chop. Cook ground beef, onion and garlic together in a skillet until meat is brown and onion is tender. Drain off fat. Stir in fresh tomatoes, tomato sauce, chicken stock, vinegar, chili powder, allspice, cinnamon, and salt. Bring to boil; reduce heat and simmer uncovered for 15 to 20 minutes until thick. You don't want the sauce to be watery.

  • To make the white sauce: Melt margarine in a saucepan and stir in flour and pepper. Add the milk all at once. Cook and stir until smooth, thick and bubbly. In a bowl, combine about half of the mixture with 1 beaten egg. Return the egg mixture into the saucepan with the remaining white sauce. Stir in 1/4 cup parmesan.

  • In a square glass baking dish, add 1/2 the pasta mixture. Next, add all of the meat sauce. Then, the remainder of the pasta and top with all of the white sauce. Sprinkle lightly with cinnamon, if desired.

  • Bake in preheated oven for 30 to 35 minutes. Let stand about 5 minutes before serving. The white sauce will firm when cooked.

Nutrition Facts

474 calories; protein 27.2g; carbohydrates 42.2g; fat 21.8g; cholesterol 118.4mg; sodium 497.1mg. Full Nutrition
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Reviews (72)

Read More Reviews

Most helpful positive review

Rating: 5 stars
11/13/2011
Have been using this recipe for years and decided it was time I thank David for publishing and sharing. David, I'm a professional chef/caterer, and there's no better authentic pastitsio than this recipe, right down to the red wine vinegar. It's perfect the way it is written. For those of you who change it until it's unrecognizable, and then review it, shame on you. Prepare it the way it's written, and if you want to change it drastically ---- publish your own recipe, don't review this one. Read More
(27)

Most helpful critical review

Rating: 3 stars
12/14/2008
I thought the entire dish was good except the white sauce was very bland. This recipe is good enough to keep but I won't make it with the white sauce again. Read More
(4)
86 Ratings
  • 5 star values: 47
  • 4 star values: 23
  • 3 star values: 10
  • 2 star values: 6
  • 1 star values: 0
Rating: 5 stars
11/13/2011
Have been using this recipe for years and decided it was time I thank David for publishing and sharing. David, I'm a professional chef/caterer, and there's no better authentic pastitsio than this recipe, right down to the red wine vinegar. It's perfect the way it is written. For those of you who change it until it's unrecognizable, and then review it, shame on you. Prepare it the way it's written, and if you want to change it drastically ---- publish your own recipe, don't review this one. Read More
(27)
Rating: 5 stars
05/14/2003
Delicious! My husband loved this recipe. I used extra lean hamburger and skim milk in the white sauce and it didn't taste like I'd used anything low calorie. Very good!!! Read More
(18)
Rating: 5 stars
07/26/2005
My husband and I loved this! I have made many pastitsio recipes before but this one is my favorite. I loved the taste of the fresh tomatoes in it. At first I was leary about even trying this recipe. First because I thought it was going to be a hassle to peel and seed the tomatoes but that was easy. Secondly because of the chili powder. I just thought how greek does that sound? But I made it exactly per the recipe and am so glad I did. seriously this is good. Thank you! Read More
(14)
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Rating: 5 stars
04/24/2006
Wonderful!!! Cant say enough about it. I LOVE pastitsio and cant find it too often outside of Greektown in Chicago. Took me back to Diana's! The spices were just perfect and the way it tasted! WOW! Read More
(11)
Rating: 4 stars
10/26/2003
It was delicious! My kids loved it - I would probably make extra white sauce though. Read More
(8)
Rating: 4 stars
09/19/2003
This comes pretty close to the pastitsio I used to get at a neighborhood restaurant that closed. I make more sauce than the recipe calls for but the flavor is very good. Read More
(6)
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Rating: 4 stars
01/14/2011
This dish turned out to be very tasty! We had Cat Cora's Pastitsio at her place in Disney World but the recipes I had found were all for too large a number of servings for my family. This looked interesting and I had most ingredients on hand so we gave it a try. Turned out very good. Changes I made due to my pantry were: I used a shredded combo of mozzarella and parmesian for the cheese canned diced tomatoes chicken broth instead of stock and I was careful with the spices. I did not use chili powder- just salt and black pepper- and I started with half the amounts of allspice and cinnamon. Basically spiced to taste until I got it where I liked it. I will make this again! Read More
(5)
Rating: 5 stars
10/26/2003
The best pastitsio recipe I've found yet. Tastes incredible! Read More
(5)
Rating: 5 stars
05/14/2003
Absolutely great! Plus by using fresh ingredients the calories are about 1/2 of the other pastitsio recipies. But just because it's lower-cal doesn't mean it sacrifices -anything- on taste. This pastitsio is incredible... even my picky 5 year old liked it. Read More
(4)
Rating: 3 stars
12/14/2008
I thought the entire dish was good except the white sauce was very bland. This recipe is good enough to keep but I won't make it with the white sauce again. Read More
(4)
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