Pastitsio - Greek Lasagna

Patrice Manning


I love pastitsio! I try it at each Greek restaurant I visit.
This recipe is the closest I have to good Pastitsio in a Greek restaurant.
They don't use Parmesan but it is a good substitute. Some restaurants put tomato sauce on top also.

★★★★★ 2 votes
35 Min


8 oz
noodles, preferably tubular like rigatoni
1 lb
ground beef
onion, chopped
garlic clove, minced
1 can(s)
8 oz. tomato sauce
1/2 tsp
1/4 tsp
oregano, dried
1/4 tsp
cinnamon, ground
1/2 c
parmesan cheese
3 Tbsp
3 Tbsp
1 1/2 c
milk i used 2 %
egg, beaten


1Cook macaroni according to package directions. Drain and set aside.
2Meanwhile, in a large skillet, cook the beef, onion and garlic over medium heat until meat is no longer pink; drain.
3Stir in the tomato sauce, 1/2 teaspoon salt, oregano, pepper and cinnamon if desired; heat through.
4Place half of macaroni in a greased 9-in. square baking pan. Sprinkle with 1/4 cup cheese.
5Layer with meat mixture and remaining macaroni. Set aside.
6In a small saucepan, melt butter; stir in flour until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened.
7Remove from the heat. Stir a small amount of the hot mixture into egg; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes.
8Remove from the heat; stir in remaining cheese. Pour sauce over macaroni.
9Bake, uncovered, at 350° for 30-35 minutes or until golden brown. Let stand for 10 minutes before serving. Enjoy!

About this Recipe

Course/Dish: Beef, Pasta