What is Pastitsio?
Pastitsio Greek Casserole Recipe
- 1 1/2 pounds ground beef
- 1 cup chopped onion
- 1 16-oz can tomatoes, cut up
- 1 6-ounce can tomato paste
- 1/4 tsp dried thyme, crushed
- 2 teaspoons salt, divided
- 2 cups elbow macaroni, dry
- 4 egg whites, lightly beaten
- 1/2 cup feta cheese OR American Cheese
- 1/2 cup butter
- 1/2 cup flour
- 1/4 tsp ground cinnamon
- dash nutmeg
- 4 cups milk
- 4 egg yolks, slightly beaten
In a skillet, cook ground beef and onion until meat is browned; drain off excess fat. Add un-drained tomatoes, tomato paste, thyme and 1 tsp salt. Simmer, covered for 30 minutes, stirring often.
Meanwhile, cook macaroni according to package directions; drain well. Stir egg whites and cheese into macaroni; stir in meat mixture. Turn into a 13 x 9 x 2-inch baking dish or pan.
In a large saucepan, melt butter. Blend in flour, cinnamon, nutmeg and 1 tsp salt. Add milk all at once. Cook, stirring constantly until thickened and bubbly. Remove from heat. Gradually stir some hot sauce into egg yolks; blend well. Return yolk mixture to remaining sauce, stirring rapidly. Pour atop meat mixture. Sprinkle lightly with additional cinnamon, if desired.
Bake at 375F degrees for 35 to 40 minutes or until heated through. Let stand 10 minutes before serving.
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This was absolutely delicious!
I forgot to add, I used the feta chesse.
Final comment: I used vegatable penne pasta instead of elbow macaroni.
corners of my life says
Who doesn't love béchamel sauce? Thanks for the recipe Lorraine.
We both will love this recipe but especially John. It has all his favorites! We miss hearing from you. Hope you and the family are well.
One of my favorite meals for a crowd. I should make it for the two of us and freeze some. You always make your recipes look beautiful too, with your photos!