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Pastitsio III

Pastitsio III

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David Reeves

Traditional Greek pasta dish - excellent!

Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 474 kcal
  • 24%
  • Fat:
  • 21.8 g
  • 34%
  • Carbs:
  • 42.2g
  • 14%
  • Protein:
  • 27.2 g
  • 54%
  • Cholesterol:
  • 127 mg
  • 42%
  • Sodium:
  • 497 mg
  • 20%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Bake in preheated oven for 30 to 35 minutes. Let stand about 5 minutes before serving. The white sauce will firm when cooked.
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Reviews

KHANSEY
17
5/14/2003

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!!!

Chef in Blairsville
11
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.

RACHAEL
11
7/26/2005

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!