Reviewed: Jan. 2, 2010

i haven't tried your recipe yet,it looks yummy! i would just suggest to try to replace the parmezan with a greek cheese,like kefalotiri,graviera,etc.:)

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NPB

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Reviewed: May 28, 2009

This is an amazing recipe!!! Everyone loved it!

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jfergesen

Cooking Level: Expert

Home Town: Highland, Illinois, USA

Living In: Bremerton, Washington, USA

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Reviewed: Apr. 23, 2009

I took the advice of other reviews and used extra cheese. I also had some apples that needed to be used, so sliced those up thin and threw them in a layer in the middle. Yum! (I forgot to mix in the cinnamon, so I sprinked it lightly on the top and that was good!)

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Tim Bailen

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Reviewed: Feb. 24, 2009

i replaced cinnamon w/ cumin & it makes a world of a difference. also when using this website, be careful of the area that says servings, on this recipe, it automatically gives you 12, so that could be the large of amts of pasta. enjoy ;)

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Mama

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Reviewed: Jan. 6, 2009

It is a 5 with changes. I had two 5 oz. packages of feta (one was lowfat with Mediterranean seasoning) and ground beef. I looked for a recipe and this is the one that struck me. I loved the idea. I used 1 lb. of cooked penne, 1 1/2 lbs. ground beef, a 15 oz. can of diced tomatoes, a 26 1/2 oz. can of tomato sauce, 1 large clove of garlic sauteed with the onion, salt, and pepper but no parmesan, no cinnamon. I added one package of feta to the sauce. I combined the beef sauce and pasta in the casserole. For the white sauce I used the same amount of butter, 2 tablespoons of cornstarch with 3 tablespoons of flour and 4 cups of milk seasoned with salt and peper. I put 1/2 container of lowfat feta in this sauce and poured it over the pasta mixture. I sprinkled the rest of the feta on the top. I baked it for 25 minutes. My husband rated it a five.

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Joan N

Home Town: Iroquois Falls, Ontario, Canada

Living In: Rochester, New York, USA

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Reviewed: Sep. 19, 2008

Like other reviewers have said, I found this recipe to be on the bland side. Also, it makes an insane amount of pasta. I found I needed one 13X9 pan and two 8-inch square pans to contain it all. The recipe really should specify the size of the pan.

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KERRI SKRUDLAND

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Reviewed: Mar. 11, 2008

My husband and I love this dish. I do agree with other reviewers in that it can be dry. I will double the sauce recipe the next time I make it. And to those who find it "bland," yes, it is a mildly flavored dish, but it is very simple to alter the amount of spice in any aspect of the dish.

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cj

Cooking Level: Intermediate

Home Town: Chatham, Ohio, USA

Living In: Lynchburg, Virginia, USA

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Reviewed: Feb. 25, 2007

I thought this recipe was very good. I added 8.5 oz. diced artichoke hearts to it. Increased the garlic cloves to 4 and used only 3/8 teaspoon cinnamon. It is a different dish, but my family enjoyed it.

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bandsbaby6

Cooking Level: Intermediate

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Reviewed: Jul. 11, 2006

This is called "pastisio" in Greek, and the only recommendation I can add is to double the cinnamon and perhaps use Romano instead of parmesan (stronger flavour). Greek comfort food, my mom's is my favourite food in the world!

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Yiannis Mikros

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Reviewed: May 17, 2006

Very bland if you don't use more spices. Also, I don't recommend using cinnamon.

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Shannon S.

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Reviewed: Aug. 14, 2005

Waaaay to much macaroni in this recipe. It might be good, if the proportions were right.

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Christine

Cooking Level: Intermediate

Living In: Halifax, Nova Scotia, Canada

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Reviewed: Feb. 9, 2005

I'm asked to make it over and over again....and I know how to cook some great dishes...it's just tasty and easy.

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RCOOKOTO

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Reviewed: Nov. 23, 2004

I found this recipe to have a very pleasant taste, but is probably not something I would make again. It's better the second day, I think. Essentially, this dish takes four pans -- one to cook the meat, one to boil the pasta, one to prepare the white sauce, and one to bake. It's not as quick and easy as it sounds. If you already have cooked ground beef in your freezer or some cooked pasta ready, I'd probably recommend this recipe. It's filling and pairs nicely with salad. It's just a little bland. I did use only half of the pasta, I added some grated cheese to the top. I do wish I had layered it, as the noodles on the top got unpleasantly crispy. If you have to make the whole thing from scratch, I don't think it's quite worth the effort.

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RRACHL

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Reviewed: Jul. 5, 2004

I thought this recipe was a pain to make for little taste.

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SPEAKERPIMP

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Reviewed: May 7, 2004

As with many other reviewers, I found there was too much pasta in proportion to the meat. Too much cinnamon, too little cheese, and too little flavorings.

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HATLEYANNIE

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Reviewed: Jan. 23, 2004

This was very tasty. I only used 1 lb of the elbow macaroni, and 1 1/2 lbs of the beef, and 1 teas. of cinnamon. I also sauteed garlic and mushrooms with the beef and it tasted great!! I would make this again.

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DEBI651

Cooking Level: Expert

Living In: Lancaster, New York, USA

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Reviewed: Oct. 18, 2003

The ingredients sound good but the finished product was unpleasant.

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BREAJESS

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Reviewed: Mar. 27, 2003

This was pretty good. I changed it some. Added garlic, butter and parmesan cheese to the macaroni, only used half the amount of macaroni called for (which turned out perfect) and layered it (macaroni on bottom, then layer of feta cheese, then meat mixture). I also doubled the white sauce (which was made with flour, butter and milk; and added salt, pepper and nutmeg). And topped it with 1/2 cup shredded parmesan. Pretty good with all the changes.

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flowersandcandy4me

Cooking Level: Expert

Home Town: Blythewood, South Carolina, USA

Living In: Apex, North Carolina, USA

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Reviewed: Mar. 15, 2003

This recipe should come with a disclaimer just under the title: "Beware---this dish is bland and too much trouble for what you end-up with!" I didn't read the reviews before I prepared it because it sounded so good, but boy, was I disappointed when I prepared it for guests-----it was just a huge bland mass of baked pasta noodles (way too many!) with a little bit of ground beef and cinnamon flavoring. You couldn't even tell it had tomatoes or "white sauce" in it! The pasta amount should be cut-down to one or one and a half pounds, instead of the two pounds it calls for. Better yet, just make traditional Italian lasagna----it's a much bigger hit with company! Scrap this recipe!!!!!

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JAZZEDUP

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Reviewed: Mar. 14, 2003

I was hoping that this would be a simpler version of the real Greek lasagna, pastitso, but it wasn't. As it is, it's rather a bland mess. I had to alter it substantially to get something we were happy eating. First up, you need a flavourful sauce as a sturdy base for the pasta. After browning the meat and onions, add the tomatoes, salt and pepper, and extra seasonings of oregano, garlic, and parsley (a splash of red wine is not only traditional but delicious), and allow to simmer until slightly reduced and flavourful. Only then should you add the pasta and cheeses. The white sauce is also very weak: thin-looking and thin-tasting. It needs to be made with all purpose flour, and it also needs seasoning with salt, pepper and nutmeg. I give my own variation five stars, but the original is only two. Sorry!

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Morena

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