Recipe by Eleanor J. Froehlich
"Pastitsio is a layered Greek casserole of macaroni and seasoned ground lamb, topped with a thick cream sauce. This version substitutes beef in place of the lamb to suit American tastes."
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lean ground beef
1 (6 ounce) can
1 1/2 teaspoons
grated Parmesan cheese, divided
Cream Sauce Layer:
eggs, well beaten
grated Parmesan cheese
ground nutmeg to taste
I have made this recipe for years and it is a winner. It takes a few bowls and pans but this can be cleaned up during the baking - and it's well worth it! As the kids were growing up, they had this recipe right up there with pizza as their favorite. I never knew the real name but called it Greek Macaroni Bake.
This was very good - but I am still searching for the perfect (IMHO) Pastitsio. My husband and the adult step-son raved about it, but my finicky taste buds still compare it to the first and best Pastitio I ever tasted, in a popular local Greek restaurant - it was made with hamburger also. I suspect they probably catered somewhat to American tastes, so my frame of reference is most likely a little skewed. However, I think I trust others taste buds a bit more than my own, and this has never failed to please. Thanks for submitting the recipe, Eleanor!
Good stuff. I quartered the recipe for the wife and I, added some spinach and baked in a square pan. Will make again.
I thought this was great, but I only made half the recipe since it's way too much for two of us.
I made this for a Greek Party we had and even the couple that was Greek thought it tasted as good as her mom's.
We all loved it! Easy enough to prepare ahead of time too. Satisfied my Greek tooth.
Loved it and so did my kids! Next time I make it though I'll leave the foil on a bit longer bc the noodles on the very top got a bit too crunchy. Also replaced the allspice with just an extra sprinkle of nutmeg and cinnamon and it turned out great!
This recipe is complicated but is worth it. I had to reduce the servings which made my measurements and serving portion smaller than I thought. Baking at 400 degrees was also too high and my finished dish was dry and the pasta became too hard to eat on the outside edges. Next time I will only bake at 350 degrees and keep to the original portion size. The flavors were spot on so I will be making this dish again
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/15 of a recipe
Servings Per Recipe: 15
Amount Per Serving
** Calories: 430
** Calories from Fat: 207
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