23 Ratings
  • 5 star values: 8
  • 4 star values: 7
  • 2 star values: 3
  • 3 star values: 3
  • 1 star values: 2

A Greek beef and macaroni baked casserole.

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Ingredients

5
Original recipe yields 5 servings
The ingredient list now reflects the servings specified

Directions

  • Preheat oven to 375 degrees F (190 degrees C).

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  • Bring a large pot of lightly salted water to a boil. Add macaroni pasta and cook for 8 to 10 minutes or until al dente; drain.

  • Heat olive oil in a skillet and cook garlic, onions and beef until meat is browned; drain fat. Add tomatoes, pepper and oregano. Stir and cook about 5 minutes. Sprinkle in 1/2 of the Parmesan cheese.

  • Lightly coat a casserole or baking dish with olive oil and spread 1/2 the cooked pasta in it. Add the meat sauce and cover with the remaining pasta.

  • Melt butter in a saucepan and blend in flour. Slowly add milk, stirring almost to boiling. In a bowl, blend remaining parmesan cheese and egg yolk and slowly add to the milk sauce, stirring constantly.

  • Pour sauce over macaroni and bake for 30 minutes. Top should be golden and a little crispy.

Nutrition Facts

851 calories; 37.5 g total fat; 149 mg cholesterol; 751 mg sodium. 78.7 g carbohydrates; 45.4 g protein; Full Nutrition


Reviews (20)

Read All Reviews

Most helpful positive review

Rating: 5 stars
10/20/2006
My Greek boyfriend raved about this to his mother. Except he said I used the wrong noodles - his mother uses penne pasta instead.
(12)

Most helpful critical review

Rating: 1 stars
11/25/2007
Made this today very carefully and I'd have to say it's a failure: two dry pasta layers a not-very-flavorful beef layer and a bland bechamel layer. I'd recommend trying one of the other pastitsio recipes. A properly made bechamel sauce (requires patience and lots of stirring) and some nutmeg are important; look for a recipe with those features.
(5)
23 Ratings
  • 5 star values: 8
  • 4 star values: 7
  • 2 star values: 3
  • 3 star values: 3
  • 1 star values: 2
Rating: 5 stars
10/20/2006
My Greek boyfriend raved about this to his mother. Except he said I used the wrong noodles - his mother uses penne pasta instead.
(12)
Rating: 3 stars
12/25/2006
I found this recipe to be a bit bland. I will add some nutmeg next time. I will also increase the amount of bechamel as I like my pastitsio very creamy.
(10)
Rating: 5 stars
04/22/2007
We made this for the neighbors and served with a salad. Thought it was going to end up dry but really was not as you would think. Maybe could up the bechamel a little if you wanted an obvious sauce but proabably would not be as authentic. Good to esemble ahead of time and bake later
(8)
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Rating: 3 stars
06/28/2011
I read reviews on this before starting so I did double the sauce. I used 2.5 tbsp of both butter and flour then added 2 cups of milk. Then added it to 2 egg yolks. DO NOT throw out the whites you can whisk it and then add it to the sauce it makes if lighter. I didn't add parmesan to sauce either I put it on top with a bit of nutmeg. I have to say I will use less pasta next time and more tomatoes this was dry and it needs more herbs as well. Neither my husband were really fussy on this and we both love greek food. Maybe with a few changes this might be a 5 star in our house.
(7)
Rating: 1 stars
11/25/2007
Made this today very carefully and I'd have to say it's a failure: two dry pasta layers a not-very-flavorful beef layer and a bland bechamel layer. I'd recommend trying one of the other pastitsio recipes. A properly made bechamel sauce (requires patience and lots of stirring) and some nutmeg are important; look for a recipe with those features.
(5)
Rating: 4 stars
10/26/2003
This was pretty good. It had a very nice flavor with all the Parmesan cheese. Next time I do plan to use a little less macaroni but overall it was good.
(5)
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Rating: 4 stars
12/22/2006
I'm giving this recipe a four because I think it would have been much better if I had followed the recipe more closely...I used crushed tomatoes (because that's what I had on hand) instead of diced tomatoes and I think that was a problem. As another reviewer mentioned I also would reduce the amount of pasta if I make this again. The sauce over the top was great! (I might even consider increasing the sauce.)
(4)
Rating: 5 stars
06/08/2011
Used penne instead 2 cans of stewed tomatoes chopped & drained b/c it is what I had on hand. Also at least doubled the cream sauce and voila my family loved this!!!!! My husband just keeps saying "YUM!" over and over........
(3)
Rating: 2 stars
07/11/2011
This recipe was very easy to make. Taste was OK nothing special. Not sure which part makes this dish 'Greek' flavors were no different than other tomato-pasta bakes I have done in the past.
(2)