Reviewed: Jan. 28, 2012

This is amazing. The only changes I make: I add a diced green pepper, a little bit more cheese than what is called for here, and just a little bit of hot sauce in the meat and tomato layer to give it a kick.

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Reviewer:

Katherine

Cooking Level: Intermediate

Home Town: Cairo, Al-Qahirah, Egypt

Living In: Fairfax, Virginia, USA

Reviewed: Jul. 14, 2011

This was really good. I used leftover Trader Joe's mac n cheese (the kind from a box) in place of the noodles, and added a frozen pesto cube (ice-cube sized) to the sauce. Yum! My daughter asked if we could make it again tommorrow.

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Reviewer:

MCMARY

Living In: Vashon Island, Washington, USA

Reviewed: 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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Reviewer:

desubu

Cooking Level: Intermediate

Reviewed: 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.

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Reviewer:

Cdnshaz

Cooking Level: Intermediate

Reviewed: Jun. 8, 2011

Used penne instead, 2 cans of stewed tomatoes chopped & drained, b/c it is what I had on hand. Also at least doubled the cream sauce and voila, my family loved this!!!!! My husband just keeps saying "YUM!" over and over........

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Reviewer:

LAD6363

Home Town: Pittsburgh, Pennsylvania, USA

Reviewed: Sep. 8, 2008

Very tast. I spiced it up a little by addeing some chilli flakes and a dash of tomato chilli sauce to the meat while browning. I cooked the meat in the tomato juice till about half done before baking it. Also I think it would be better with more white sauce topping.. So next time I am going to thicken 2 cups of milk. A pinch of salt and pepper in the white sauce in also needed. I added the whole egg... (hate wasting the egg white).

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Reviewer:

CHANDYCOOKS

Cooking Level: Intermediate

Home Town: Kottayam, Kerala, India

Living In: Bangalore, Karnataka, India

Reviewed: 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.

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Reviewer:

zz4j9m

Reviewed: 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

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Reviewer:

melpy

Cooking Level: Intermediate

Home Town: Elkridge, Maryland, USA

Living In: Carlisle, Pennsylvania, USA

Reviewed: 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.

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Reviewer:

Alina

Reviewed: 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.)

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