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This definitely benefits from sitting overnight. When we had it the first night, it was just OK and I would have rated it a 3 but after sitting overnight I changed my mind to a 4. Thanks for posting.

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Tamaretta October 01, 2009

Had this before at a friends house years ago and forgot all about it til I discovered it here! It is a keeper...for sure! Jelly

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HotPepperRosemaryJelly January 31, 2009

Delicious! I, too, added a little more seasoning and have tried it with and without olives, with different noodles, with a dash of cinnamon/nutmeg, and with ground turkey. Both times it came out delicious even with so many substitutions. Try this - you can't go wrong. Yummy! Thanks for sharing.

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jerison January 21, 2009

This was great! I loved it without the traditional sweet spices and even the kids were eating it up. I used chianti in place of the white wine and a can of crushed tomatoes since I didn't happen to have any fresh ones on hand. This has become the recipe we will turn to when we want to dish up some Pastitsio! Thanks!

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4QTpies November 25, 2008

Wonderful! I wasn't sure how well I would react to the change in seasonings from the usual Pastitsio recipe I make, but this was really nice! In fact, the flavor really reminded me of Italian manicotti with bechamel sauce on it which I just adore. And actually, comparing the two, this recipe is better because it is much easier to make a layered casserole than to stuff manicotti shells. I did use Dreamfield's low carb pasta in this which makes it allowable for me as a diabetic. All in all, wonderful! And I will surely be making this again. Thanks for sharing! ~Sue

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Sue Lau November 05, 2008

Unforturnately I found this dish bland. I think adding tomato sauce would have helped perhaps..

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mommymakeit4u October 29, 2008

I've always loved Pastitsio and really enjoyed this version. I made it tonight - when I was very end-of-the-week-tired - so was very glad that the instructions were so clearly set out. In making the meat sauce, I doubled the garlic - something I do almost automatically in so many recipes - and as well as using the Italian seasoning - I added a blend of rosemary and sage which I'm really into right now. And I used merlot. Followed the directions to the letter in cooking the pasta and the bechamel sauce. We really enjoyed this - and it was great to put a couple more serves in the freezer. Thanks for sharing another great recipe!

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bluemoon downunder October 17, 2008
Pastitsio