Pastitsio IV Recipe Reviews - Allrecipes.com (Pg. 2)
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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Photo by 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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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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Photo by Sheri S.

Cooking Level: Intermediate

Home Town: Novato, California, USA
Living In: Beaverton, Oregon, USA

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Reviewed: 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.
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Reviewed: Dec. 8, 2005
Awesome. Good stuff. Everyone loved it! Will make this one a regular!
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Photo by Lorrie Turnage Kibler

Cooking Level: Intermediate

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Reviewed: May 22, 2002
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.
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Photo by Heather K.

Cooking Level: Intermediate

Living In: Belmont, Mississippi, USA

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