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Pastitsio IV

Rated as 3.7 out of 5 Stars

"A Greek beef and macaroni baked casserole."
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Ingredients

1 h servings 851
Original recipe yields 5 servings

Directions

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  1. Preheat oven to 375 degrees F (190 degrees C).
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Pour sauce over macaroni and bake for 30 minutes. Top should be golden and a little crispy.

Nutrition Facts


Per Serving: 851 calories; 37.5 78.7 45.4 149 751 Full nutrition

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Reviews

Read all reviews 20
  1. 23 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
  4.  
    Rated as 3 out of 5 Stars
  5.  
    Rated as 2 out of 5 Stars
  6.  
    Rated as 1 out of 5 Stars
Most helpful positive review

My Greek boyfriend raved about this to his mother. Except he said I used the wrong noodles - his mother uses penne pasta instead.

Most helpful critical review

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.

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My Greek boyfriend raved about this to his mother. Except he said I used the wrong noodles - his mother uses penne pasta instead.

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.

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 sa...

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, ...

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 pa...

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.

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 di...

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 sa...

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.