Recipe by B.E.Whitaker
"A Greek beef and macaroni baked casserole."
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1 (16 ounce) package
extra virgin olive oil
lean ground beef
1 (14.5 ounce) can
peeled and diced tomatoes
ground black pepper to taste
grated Parmesan cheese, divided
My Greek boyfriend raved about this to his mother. Except he said I used the wrong noodles - his mother uses penne pasta instead.
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.
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
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.
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.
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.
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.)
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/5 of a recipe
Servings Per Recipe: 5
Amount Per Serving
Calories from Fat: 338
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