Pastitsio - Greek Meat and Pasta Casserole

Lynn demonstrates how to make Pastitsio, a Greek meat and pasta casserole.  Great for dinner and easy to make.  From Taste of Home.


  • 1 package (7 ounces) uncooked elbow macaroni
  • 1 pound of ground beef or lamb
  • 1 medium onion, chopped
  • 1 garlic clove, chopped
  • 1 can (8 ounces) tomato sauce
  • 1 teaspoon salt, divided
  • ¼ teaspoon dried oregano
  • 1/8  teaspoon teaspoon black pepper
  • ¼ teaspoon ground cinnamon, optional
  • ½ cup grated Parmesan cheese, divided
  • 3 Tablespoons butter
  • 3 Tablespoons all purpose flour
  • 1-1/2 cups milk
  • 1 egg, lightly beaten

Preheat oven to 350°.

Cook macaroni according to package directions.  Meanwhile, in a large skillet, cook beef and onion over medium heat until meat is no longer pink.  Add garlic; cook 1 minute longer.  Drain, if necessary.  Stir in the tomato sauce, ½ teaspoon, oregano, pepper and cinnamon, if desired; heat through.

Drain macaroni; place half of macaroni in a greased 8 or 9 inch square baking pan that has been sprayed with cooking spray.  Sprinkle with ¼ cup of the Parmesan cheese.  Layer with meat mixture and remaining macaroni.  Set aside.

In a small saucepan, melt butter; stir in flour and remaining salt until smooth.  Gradually add milk.  Bring to a boil; cook and stir for 2 minutes or until thickened.

Remove from heat.  Stir a small amount of the hot mixture into the egg; return all to the pan, stirring constantly.  Bring to a gentle boil; cook and stir for 2 minutes.  Remove from heat; stir in remaining cheese.  Pour sauce over macaroni.

Bake, uncovered, at 350° for 30-35 minutes or until golden brown.  Let stand for 10 minutes before serving.  

4 servings

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Lynn's Recipes: January 2013

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