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Pastitsio IV

Pastitsio IV

  • Prep

    30 m
  • Cook

    30 m
  • Ready In

    1 h
B.E.Whitaker

B.E.Whitaker

A Greek beef and macaroni baked casserole.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 5 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 851 kcal
  • 43%
  • Fat:
  • 37.5 g
  • 58%
  • Carbs:
  • 78.7g
  • 25%
  • Protein:
  • 45.4 g
  • 91%
  • Cholesterol:
  • 149 mg
  • 50%
  • Sodium:
  • 751 mg
  • 30%

Based on a 2,000 calorie diet

Directions

  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.
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Reviews

Jen K
11

Jen K

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.

Alina
9

Alina

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.

melpy
7

melpy

4/22/2007

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

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