Greek Pastitsio

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photo by a food.com user photo by a food.com user
Ready In:
1hr
Ingredients:
13
Serves:
6
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ingredients

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directions

  • Prepare macaroni according to directions.
  • Rinse with cold water; drain.
  • Stir flour into melted butter in a heavy saucepan.
  • Gradually stir in milk and cook until thickened, stirring occasionally.
  • Cover & cool the white sauce. Brown the ground beef and onion in a large fry pan.
  • Pour off drippings.
  • Sprinkle salt, pepper, cinnamon, and oregano over beef.
  • Stir in tomato puree and cook slowly for 10 minutes.
  • Beat together egg, and 1/3 cup of Parmesan cheese. Gently stir in macaroni.
  • Gradually stir in 2 cups of the white sauce into the macaroni mixture. Place 1/2 macaroni mixture into a buttered 11-3/4 x 7-1/2 inch baking dish.
  • Spoon beef mixture in an even layer over macaroni.
  • Place remaining macaroni mixture over the beef.
  • Pour remaining white sauce over the top.
  • Bake in moderate 375* degree oven for 20 minutes.
  • Sprinkle with remaining Parmesan cheese, and continue baking 20-25 minutes, or until knife inserted in center comes out clean.
  • Let stand 15 minutes before cutting into squares.
  • **Can be doubled** From: Nancy and wwrecipes.com

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Reviews

  1. I didn't find that this tasted anything like the type served in a Greek diner. It was lacking in flavor.
     
  2. We used ground turkey. My greek-heritage daughter-in-law exclaimed that this was VERY TASTY and went for 2nds!!! Not quite like her Ya-Ya's, but Oh-So-Close!!!! Thanks for posting, Tonkcats!!
     
  3. I used ground lamb in this instead of beef because I had bought some at the store to try since I've never tried lamb. Plus I figured it would make it more authentic. I also found that I didn't have all the ingredients, so I had to ad lib a little like using angel hair spaghetti instead of elbow macaroni. It turned out pretty good, but next time I think I will use beef instead of lamb which I think is probably an acquired taste. I'm not much on deer or elk meat either, I like my beef. I plan to make this again, I think it will be a keeper with beef in it.
     
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Tweaks

  1. I used ground lamb in this instead of beef because I had bought some at the store to try since I've never tried lamb. Plus I figured it would make it more authentic. I also found that I didn't have all the ingredients, so I had to ad lib a little like using angel hair spaghetti instead of elbow macaroni. It turned out pretty good, but next time I think I will use beef instead of lamb which I think is probably an acquired taste. I'm not much on deer or elk meat either, I like my beef. I plan to make this again, I think it will be a keeper with beef in it.
     

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