Not bad. I have been making a slightly different, slimmed down version of this for years. The only differencse between what I make and this are that a) I use no egg in my white sauce (so it's not really a "true" bechamel), b) I sub Romano for Parm (it has a much sharper flavor, so I can use less of it), c) mostaccioli noodles instead of ziti (and I use no egg or cheese to bind my pasta & d) I make an entirely different meat sauce. While I enjoyed this, my version is a tad better, MUCH healthier and takes less time to prepare. Because I wanted to try "authentic" pastitio, I only made a few changes. For one, I halved this (I was only feeding my hubs and I). Other than not adding an egg to my bechamel sauce, my only significant deviation was how I prepared my meat sauce. I didn't follow this recipe at all and instead used the one I've always relied on. I brown a medium onion and a lb. of EXTRA lean ground beef, drain and then add a small can of NO SALT ADDED tomato sauce, a touch ea. of cinnamon, nutmeg, oregano & s&p and fresh chopped garlic to that. I cut out a lot of fat & calories by doing this and STILL enjoy a rich, indulgent dish. Served w/ green beans, garlic bread & rice pudding for dessert. When the craving strikes, I'll stick with what works best and splurge elsewhere. Thanks anyways, ALKHATIB.
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Not bad. I have been making a slightly different, slimmed down version of this for years. The...