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Pastitsio I

By: Joan Zaffary  
"Handed down by my mother in law. A family favorite."

Rating: This weblink has been rated 10 times with an average star rating of 3.3 Read Reviews (6)

Rate/Review | 233 people have saved this

What to Drink?

Wine Tempranillo
Prep Time:
45 Min
Cook Time:
1 Hr
Ready In:
1 Hr 45 Min

Servings  (Help)

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Original Recipe Yield 1 9x13 inch pan
 

Ingredients

  • 1 pound lean ground beef
  • 1 onion, chopped
  • 3/4 teaspoon salt
  • 1 pinch ground black pepper
  • 4 ounces tomato sauce
  • 1/4 teaspoon ground cinnamon
  • 3 1/2 cups macaroni
  • 1/4 cup butter
  • 5 tablespoons all-purpose flour
  • 3 1/2 cups milk
  • 3/4 cup grated Parmesan cheese
  • 1/4 teaspoon salt
  • 3 eggs
  • 6 thick slices white bread, toasted and cut into cubes
  • 1/4 cup melted butter

Directions

  1. In a large skillet over medium heat, cook ground beef and onion, until meat is brown. Stir in 3/4 teaspoon salt, a pinch of pepper, tomato sauce and cinnamon and cook 1 to 2 minutes more. Set aside.
  2. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Set aside.
  3. In a medium saucepan, melt 1/4 cup butter over medium heat. Dump in flour, all at once, and stir until a smooth roux is formed. Pour in 2 1/2 cups milk, a little at a time, stirring until smooth. Stir in 1/4 teaspoon salt, pepper and 1/4 cup Parmesan; bring to a boil, and stir until thickened. Remove from heat.
  4. In a small bowl, beat together eggs and 1 cup milk. Set aside.
  5. Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13 inch baking dish. Place half the cooked macaroni in the baking dish and top with all of the beef mixture. Sprinkle the remaining 1/2 cup grated Parmesan over the meat. Place the remaining macaroni over the cheese. Pour the egg mixture over the macaroni. Cover all with the white sauce.
  6. In a medium bowl, stir together bread cubes and melted butter, until bread is well coated. Place bread cubes evenly over macaroni.
  7. Bake 50 to 60 minutes, or until topping is golden brown.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 836 | Total Fat: 42.2g | Cholesterol: 429mg

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The reviewer gave this recipe 2 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 12, 2003 by NOCARBDEB 
I did not like this recipe very much at all. It messed up my whole kitchen with all the bowls... MORE
The reviewer gave this recipe 2 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 12, 2003 by Randi 
This was a lot of work for a very dry, bland dish. There was not enough white sauce or egg... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 7, 2007 by PIECEOFPAPER 
This is almost the same recipe that has been in my family for decades! Our recipe didn't call... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 27, 2006 by AVALONFAAYRE 
This is the same recipe that I have and believe me, it is time consuming, but well worth it.... MORE
The reviewer gave this recipe 1 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 22, 2009 by Debbie 
This had no taste to it. It was very dry and bland. I wish I would have read through the... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 9, 2008 by Carrie C 
This recipe would have gotten four stars if it didn't take so long for what it turned out to... MORE

 
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