Pastitsio IV Recipe - Allrecipes.com
Pastitsio IV Recipe
  • READY IN 1 hr

Pastitsio IV

Recipe by  

"A Greek beef and macaroni baked casserole."

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Ingredients Edit and Save

Original recipe makes 5 servings Change Servings
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  • PREP

    30 mins
  • COOK

    30 mins
  • READY IN

    1 hr

Directions

  1. Preheat oven to 375 degrees F (190 degrees C).
  2. Bring a large pot of lightly salted water to a boil. Add macaroni pasta and cook for 8 to 10 minutes or until al dente; drain.
  3. Heat olive oil in a skillet and cook garlic, onions and beef until meat is browned; drain fat. Add tomatoes, pepper and oregano. Stir and cook about 5 minutes. Sprinkle in 1/2 of the Parmesan cheese.
  4. Lightly coat a casserole or baking dish with olive oil and spread 1/2 the cooked pasta in it. Add the meat sauce and cover with the remaining pasta.
  5. Melt butter in a saucepan and blend in flour. Slowly add milk, stirring almost to boiling. In a bowl, blend remaining parmesan cheese and egg yolk and slowly add to the milk sauce, stirring constantly.
  6. Pour sauce over macaroni and bake for 30 minutes. Top should be golden and a little crispy.
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Reviews More Reviews

Most Helpful Positive Review
Oct 20, 2006

My Greek boyfriend raved about this to his mother. Except he said I used the wrong noodles - his mother uses penne pasta instead.

 
Most Helpful Critical Review
Dec 25, 2006

I found this recipe to be a bit bland. I will add some nutmeg next time. I will also increase the amount of bechamel as I like my pastitsio very creamy.

 
Apr 22, 2007

We made this for the neighbors and served with a salad. Thought it was going to end up dry but really was not as you would think. Maybe could up the bechamel a little if you wanted an obvious sauce but proabably would not be as authentic. Good to esemble ahead of time and bake later

 
Jun 28, 2011

I read reviews on this before starting so I did double the sauce. I used 2.5 tbsp of both butter and flour, then added 2 cups of milk. Then added it to 2 egg yolks. DO NOT throw out the whites, you can whisk it and then add it to the sauce it makes if lighter. I didn't add parmesan to sauce either I put it on top with a bit of nutmeg. I have to say I will use less pasta next time and more tomatoes this was dry and it needs more herbs as well. Neither my husband were really fussy on this and we both love greek food. Maybe with a few changes this might be a 5 star in our house.

 
Nov 25, 2007

Made this today, very carefully, and I'd have to say it's a failure: two dry pasta layers, a not-very-flavorful beef layer, and a bland bechamel layer. I'd recommend trying one of the other pastitsio recipes. A properly made bechamel sauce (requires patience and lots of stirring) and some nutmeg are important; look for a recipe with those features.

 
Oct 26, 2003

This was pretty good. It had a very nice flavor with all the Parmesan cheese. Next time, I do plan to use a little less macaroni, but overall it was good.

 
Dec 22, 2006

I'm giving this recipe a four because I think it would have been much better if I had followed the recipe more closely...I used crushed tomatoes (because that's what I had on hand) instead of diced tomatoes and I think that was a problem. As another reviewer mentioned, I also would reduce the amount of pasta if I make this again. The sauce over the top was great! (I might even consider increasing the sauce.)

 
Jul 11, 2011

This recipe was very easy to make. Taste was OK, nothing special. Not sure which part makes this dish 'Greek', flavors were no different than other tomato-pasta bakes I have done in the past.

 

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Nutrition

  • Calories
  • 851 kcal
  • 43%
  • Carbohydrates
  • 78.7 g
  • 25%
  • Cholesterol
  • 149 mg
  • 50%
  • Fat
  • 37.5 g
  • 58%
  • Fiber
  • 5.1 g
  • 20%
  • Protein
  • 45.4 g
  • 91%
  • Sodium
  • 751 mg
  • 30%

* Percent Daily Values are based on a 2,000 calorie diet.

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