Recipe by David Reeves
"Traditional Greek pasta dish - excellent!"
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1 (8 ounce) package
grated Parmesan cheese
roma (plum) tomatoes
lean ground beef
1 (8 ounce) can
red wine vinegar
ground black pepper
1 1/2 cups
Delicious! My husband loved this recipe. I used extra lean hamburger and skim milk in the white sauce and it didn't taste like I'd used anything low calorie. Very good!!!
I thought the entire dish was good except the white sauce was very bland. This recipe is good enough to keep, but I won't make it with the white sauce again.
My husband and I loved this! I have made many pastitsio recipes before, but this one is my favorite. I loved the taste of the fresh tomatoes in it. At first I was leary about even trying this recipe. First because I thought it was going to be a hassle to peel and seed the tomatoes, but that was easy. Secondly because of the chili powder. I just thought how greek does that sound? But I made it exactly per the recipe and am so glad I did. seriously, this is good. Thank you!
Have been using this recipe for years and decided it was time I thank David for publishing and sharing. David, I'm a professional chef/caterer, and there's no better authentic pastitsio than this recipe, right down to the red wine vinegar. It's perfect the way it is written. For those of you who change it until it's unrecognizable, and then review it, shame on you. Prepare it the way it's written, and if you want to change it drastically ---- publish your own recipe, don't review this one.
Wonderful!!! Cant say enough about it. I LOVE pastitsio and cant find it too often outside of Greektown in Chicago. Took me back to Diana's! The spices were just perfect and the way it tasted! WOW!
It was delicious! My kids loved it - I would probably make extra white sauce though.
This comes pretty close to the pastitsio I used to get at a neighborhood restaurant that closed. I make more sauce than the recipe calls for, but the flavor is very good.
The best pastitsio recipe I've found yet. Tastes incredible!
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 196
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