{"id":74389,"date":"2018-01-01T00:00:00","date_gmt":"2017-09-09T00:20:00","guid":{"rendered":"http:\/\/origin-www.tasteofhome.com\/recipes\/nikki-s-perfect-pastitsio\/"},"modified":"2024-09-17T14:10:02","modified_gmt":"2024-09-17T19:10:02","slug":"nikki-s-perfect-pastitsio","status":"publish","type":"recipe","link":"https:\/\/www.tasteofhome.com\/recipes\/nikki-s-perfect-pastitsio\/","title":{"rendered":"Pastitsio"},"content":{"rendered":"<p>Pastitsio is a beloved Greek recipe made with layers of pasta, meat sauce and cheese. It&#8217;s similar to lasagna, but this is no ordinary casserole. Pastitsio features a thick layer of tube-shaped pasta layered with a spiced meat sauce followed by a generous topping of Parmesan bechamel sauce. The dish\u00a0makes a striking presentation when it&#8217;s sliced.<\/p>\n<p>The recipe makes a whopping 12 servings, so it&#8217;s perfect for a big family meal or dinner party. It&#8217;s one of those <a href=\"https:\/\/www.tasteofhome.com\/collection\/favorite-greek-recipes\/\" data-name=\"www.tasteofhome.com\/collection\/favorite-greek-recipes\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">Greek recipes<\/a> that&#8217;s easy to reheat, too, so you can enjoy slices as a work lunch or a weekend snack.<\/p>\n<h2>What is pastitsio made of?<\/h2>\n<p>This recipe is sometimes called &#8220;Greek lasagna&#8221; because it&#8217;s a layered casserole that resembles an Italian lasagna. The first layer in pastitsio is cooked pasta. The traditional variety is bucatini, but short, tubular kinds of pasta can be used as well.<\/p>\n<p>The next layer is a meat sauce made with beef, lamb or a combination of the two. The meat is simmered with tomato, aromatics and spices like cinnamon and nutmeg.<\/p>\n<p>The final layer is a thick bechamel sauce made with Parmesan cheese. Bechamel is one of the five <a href=\"https:\/\/www.tasteofhome.com\/collection\/mother-sauces\/\" data-name=\"www.tasteofhome.com\/collection\/mother-sauces\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">mother sauces<\/a> in French cuisine. For the sauce, butter and flour are briefly cooked together to make a roux, which thickens the sauce when whisked with simmering milk. The Greek take on bechamel adds eggs or egg yolks to the mixture for a richer color and texture.<\/p>\n<p>The whole thing is baked until it&#8217;s hot and set, making it easy to slice. It&#8217;s definitely a <a href=\"https:\/\/www.tasteofhome.com\/collection\/traditional-greek-food\/\" data-name=\"www.tasteofhome.com\/collection\/traditional-greek-food\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">traditional Greek food<\/a> worth trying!<\/p>\n<h2>Ingredients for Pastitsio<\/h2>\n<ul>\n<li class=\"\"><strong>Pasta:<\/strong> Cooked pasta makes the base of this big casserole. Our recipe uses penne\u2014you can use other tube shapes like rigatoni, elbows or bucatini, a thick, spaghetti-like pasta with a hole in the center. (Check out our <a href=\"https:\/\/www.tasteofhome.com\/collection\/the-ultimate-guide-to-pasta-shapes\/\" data-name=\"www.tasteofhome.com\/collection\/the-ultimate-guide-to-pasta-shapes\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">ultimate guide to pasta shapes<\/a> for more ideas.)<\/li>\n<li><strong>Parmesan:<\/strong> Sprinkles of grated Parmesan are everywhere in this dish. The cheese is tossed with the cooked pasta, spread over the meat sauce and melted into the bechamel sauce. For the best, freshest flavor, pick up a wedge of good-quality Parmesan cheese and grate it yourself.<\/li>\n<li><strong>Ground Beef:<\/strong> Use a lean cut like sirloin or 90% lean. Ground beef with more fat works just fine in this recipe, just be sure to drain off the excess grease after browning the meat.<\/li>\n<li><strong>Tomato Sauce:<\/strong> Combined with ground beef, diced onion, garlic and warming spices, tomato sauce is part of the savory center of the casserole.<\/li>\n<li><strong>Cinnamon<\/strong>: The meat sauce for pastitsio has a hint of cinnamon, often a traditional ingredient for both sweet and savory Greek dishes.<\/li>\n<\/ul>\n<h2>Directions<\/h2>\n<h3>Step 1: Prepare the pasta<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-1977606\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/02\/Pastitsio-TOHAM25_151230_DR_03_08_1b.jpg?fit=700%2C1024\" alt=\"Adding parmesan cheese and paste in grated baking dish\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Taste Recipes<\/span><\/span><\/p>\n<p>Grease 13&#215;9-inch baking dish, and set aside. Cook the pasta according to package directions. Drain the pasta, then toss it with melted butter and a little grated Parmesan cheese. Spoon the pasta into the prepared baking dish.<\/p>\n<p><em>Editor&#8217;s Tip:<\/em>\u00a0When making the pasta, err on the side of al dente since the pasta will be baked later.<\/p>\n<h3>Step 2: Make the meat sauce<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-1977608\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/02\/Pastitsio-TOHAM25_151230_DR_03_08_2b.jpg?fit=700%2C1024\" alt=\"Adding cooked beef over pasta in a large skillet\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Taste Recipes<\/span><\/span><\/p>\n<p>Preheat the oven to 350\u00b0F. In a large skillet over medium heat, cook the crumbled ground beef and chopped onion, for 8 to 10 minutes, or until the meat is no longer pink, breaking up any large beef crumbles. Drain. Add the minced garlic. Cook for another two minutes. Stir in the tomato sauce, salt and cinnamon, and heat through. Spoon over the pasta in the baking dish. Sprinkle 1\/2 cup grated Parmesan cheese over the top.<\/p>\n<p><em>Editor&#8217;s Tip:<\/em>\u00a0Here&#8217;s a step-by-step guide on <a href=\"https:\/\/www.tasteofhome.com\/article\/how-to-brown-ground-beef\/\" data-name=\"www.tasteofhome.com\/article\/how-to-brown-ground-beef\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">how to brown ground beef<\/a>, so you end up with perfect meat for the sauce.<\/p>\n<h3>Step 3: Prepare the bechamel sauce<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-1977611\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/02\/Pastitsio-TOHAM25_151230_DR_03_08_3b.jpg?fit=700%2C1024\" alt=\"Melt butter in a large saucepan and whisk flour, salt and pepper\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Taste Recipes<\/span><\/span><\/p>\n<p>Have the beaten eggs ready in a small bowl. In a large saucepan over medium heat, melt the cubed butter. Whisk in the flour, salt and pepper until the mixture is smooth, then gradually add the milk. Bring the sauce to a boil, stirring often. Let it simmer for one two minutes or until it thickens.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-1977609\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/02\/Pastitsio-TOHAM25_151230_DR_03_08_4b.jpg?fit=700%2C1024\" alt=\"Whisk a small amount of hot mixture into eggs in a small bowl\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Taste Recipes<\/span><\/span><\/p>\n<p>To <a href=\"https:\/\/www.tasteofhome.com\/article\/how-to-temper-eggs\/\" data-name=\"www.tasteofhome.com\/article\/how-to-temper-eggs\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">temper eggs<\/a>, whisk a small amount of the hot milk mixture into the bowl with the eggs. Then, add the eggs to the rest of the sauce in the pan, whisking constantly. Bring the sauce to a gentle boil; cook and stir it for two minutes.<\/p>\n<p><em>Editor&#8217;s Tip:<\/em> Whisk constantly when adding milk to the roux (the flour and butter mixture). The whisk will help break up any lumps of flour so your sauce is silky smooth.<\/p>\n<h3>Step 4: Bake<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-1977607 size-large\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/02\/Pastitsio-TOHAM25_151230_DR_03_08_5b.jpg?fit=700%2C1024\" alt=\"Pour bechamel sauce over beef mixture\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Taste Recipes<\/span><\/span><\/p>\n<p>Pour the bechamel sauce over the beef in the baking dish. Sprinkle the remaining grated Parmesan cheese over the top. Cover the dish, and bake for 20 minutes. Uncover, and bake the pastitsio for 30 to 40 minutes more, until the top is golden brown.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-1977610\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/02\/Pastitsio-TOHAM25_151230_DR_03_08_6b.jpg?fit=700%2C1024\" alt=\"Serve Pastitsio with fresh veggies\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Taste Recipes<\/span><\/span><\/p>\n<p><em>Editor&#8217;s Tip:<\/em> Let the pastitsio cool for about 10 minutes. You want everything to rest and come together before slicing and serving it.<\/p>\n<h2>Recipe Variations<\/h2>\n<ul>\n<li><strong>Try it with Greek cheese<\/strong>: If you live near a good cheese shop, make a more traditional pastitsio by using Greek kefalotyri cheese instead of Parmesan. It&#8217;s a salty, flavorful cheese made with sheep or goat&#8217;s milk.<\/li>\n<li><strong>Use a different meat<\/strong>: Make a lighter version of pastitsio by substituting ground turkey for the ground beef.<\/li>\n<li><strong>Add some spice<\/strong>: Along with cinnamon, try adding more warming spices to the dish like ground nutmeg and allspice. Add these in small quantities to start, tasting the meat sauce before deciding to add more.<\/li>\n<\/ul>\n<h2>Can you make pastitsio in advance?<\/h2>\n<p>Save some time the day you want to serve pastitsio by preparing it the night before. Cook the pasta, meat sauce and bechamel following the recipe directions, but keep them separate. Allow them to cool completely, and then layer them in the greased baking dish. Cover the dish tightly and stash it in the fridge. The next day, bake the casserole as directed, adjusting bake time as needed.<\/p>\n<h2>How to Store Pastitsio<\/h2>\n<p>Store leftover pastitsio tightly covered or in an airtight container in the fridge for up to four days.<\/p>\n<h2>How to Freeze Pastitsio<\/h2>\n<p>To freeze an entire baked pastitsio, let it cool completely. Wrap the pastitsio tightly and freeze it; it will keep for two to three months. When you&#8217;re ready to reheat it, let it thaw first in the fridge overnight. Cover the pan with foil, and reheat the casserole in a 350\u00b0 oven until it&#8217;s warmed through. It&#8217;s one of our favorite <a href=\"https:\/\/www.tasteofhome.com\/collection\/13x9-freezer-casseroles\/\" data-name=\"www.tasteofhome.com\/collection\/13x9-freezer-casseroles\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">freezer casseroles<\/a>!<\/p>\n<h2>Pastitsio Tips<\/h2>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-1977605\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/02\/Pastitsio-TOHAM25_151230_DR_03_08_7b.jpg?fit=700%2C1024\" alt=\"Pastitsio with fresh veggies in a plate\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Taste Recipes<\/span><\/span><\/p>\n<h3>Does pastitsio take a long time to make?<\/h3>\n<p>This dish consists of three layers that need to be prepared before being layered and baked in the oven, so it does take some time. However, if you&#8217;re used to making lasagnas or casseroles it will be much the same process. There are a few time-saving options: Prepare pastitsio the night before to bake the next day, bake it early in the day, then reheat slices later on or freeze the entire baked casserole to reheat in the future.<\/p>\n<h3>What can you serve with pastitsio?<\/h3>\n<p>A delicious <a href=\"https:\/\/www.tasteofhome.com\/recipes\/dad-s-greek-salad\/\" data-name=\"www.tasteofhome.com\/recipes\/dad-s-greek-salad\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">Greek salad<\/a> is one of the best things to serve with pastitsio. The crisp lettuce, fresh vegetables and acidity in the vinaigrette cut through the richness of the casserole.<\/p>\n\n","protected":false},"excerpt":{"rendered":"<p>With seasoned ground beef, pasta and a rich cheese sauce, pastitsio is a tasty casserole everyone will love.<\/p>\n","protected":false},"author":7061,"featured_media":1977416,"comment_status":"closed","ping_status":"closed","template":"","meta":{"ep_exclude_from_search":false},"tags":[303972,304032,306302,303971,304162,307308,304328,305271,304292,305487,304338,304515,304390,303966,307320,304368,303887,306848,304268,307307,305369,307514,306297,304558,324623,304388,304150,303883,304403],"categories-v2":[308503,308623,312163,308500,309439,310347,308988,308984,308481,309216,308305,310796,308992,308880,308761,308495,310362,308745,308478,309603,259483,310342,309377,310497,312156,308910,309177,308752,309434,308476,308812],"coauthors":[39567],"recommended_recipes":[{"post_title":"Greek Chicken 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Rice","post_link":"\/recipes\/greek-chicken-rice\/","post_image":"\/wp-content\/uploads\/2019\/10\/Greek-Chicken-Bowls-_EXPS_TOHFM20_241326_B09_20_4b-4.jpg"},{"post_title":"Greek Pita Pizzas","post_link":"\/recipes\/greek-pita-pizzas\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps20168_QC10360D33B.jpg"},{"post_title":"Greek Chicken Meat Loaf","post_link":"\/recipes\/greek-chicken-meat-loaf\/","post_image":"\/wp-content\/uploads\/2023\/07\/Greek-Chicken-Meat-Loaf_EXPS_RC22_269047_P2_MD_10_04_2b.jpg"},{"post_title":"Greek Sandwich Bites","post_link":"\/recipes\/greek-sandwich-bites\/","post_image":"\/wp-content\/uploads\/2018\/01\/Greek-Sandwich-Bites_exps106756_UGG143377A01_23_3bC_RMS-2.jpg"},{"post_title":"Greek Isle 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seasoned ground beef, pasta and a rich cheese sauce, pastitsio is a tasty casserole everyone will love.","recipeIngredient":["2-1\/2 cups uncooked penne pasta","2 tablespoons butter, melted","1 cup grated Parmesan cheese","1-1\/2 pounds ground sirloin","1 medium onion, chopped","2 garlic cloves, minced","1 can (15 ounces) tomato sauce","1\/2 teaspoon salt","1\/2 teaspoon ground cinnamon","1 cup shredded Parmesan cheese, divided","BECHAMEL SAUCE:","1\/2 cup butter, cubed","2\/3 cup all-purpose flour","1\/2 teaspoon salt","1\/4 teaspoon pepper","4 cups 2% milk","2 large eggs, beaten"],"recipeInstructions":[{"@type":"HowToStep","name":"Prepare the pasta","text":"Grease 13x9-inch baking dish, and set aside. Cook the pasta according to package directions. Drain the pasta, then toss it with melted butter and a little grated Parmesan cheese. Spoon the pasta into the prepared baking dish. Editor's Tip: When making the pasta, err on the side of al dente since the pasta will be baked later.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/02\/Pastitsio-TOHAM25_151230_DR_03_08_1b.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Make the meat sauce","text":"Preheat the oven to 350\u00b0F. In a large skillet over medium heat, cook the crumbled ground beef and chopped onion, for 8 to 10 minutes, or until the meat is no longer pink, breaking up any large beef crumbles. Drain. Add the minced garlic. Cook for another two minutes. Stir in the tomato sauce, salt and cinnamon, and heat through. Spoon over the pasta in the baking dish. Sprinkle 1\/2 cup grated Parmesan cheese over the top. Editor's Tip: Here's a step-by-step guide on how to brown ground beef, so you end up with perfect meat for the sauce.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/02\/Pastitsio-TOHAM25_151230_DR_03_08_2b.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Prepare the bechamel sauce","text":"Have the beaten eggs ready in a small bowl. In a large saucepan over medium heat, melt the cubed butter. Whisk in the flour, salt and pepper until the mixture is smooth, then gradually add the milk. Bring the sauce to a boil, stirring often. Let it simmer for one two minutes or until it thickens. To temper eggs, whisk a small amount of the hot milk mixture into the bowl with the eggs. Then, add the eggs to the rest of the sauce in the pan, whisking constantly. Bring the sauce to a gentle boil; cook and stir it for two minutes. Editor's Tip: Whisk constantly when adding milk to the roux (the flour and butter mixture). The whisk will help break up any lumps of flour so your sauce is silky smooth.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/02\/Pastitsio-TOHAM25_151230_DR_03_08_3b.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Bake","text":"Pour the bechamel sauce over the beef in the baking dish. Sprinkle the remaining grated Parmesan cheese over the top. Cover the dish, and bake for 20 minutes. Uncover, and bake the pastitsio for 30 to 40 minutes more, until the top is golden brown. Editor's Tip: Let the pastitsio cool for about 10 minutes. You want everything to rest and come together before slicing and serving it.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/02\/Pastitsio-TOHAM25_151230_DR_03_08_5b.jpg?fit=700,1024"}],"recipeYield":"12 servings","author":[{"@type":"Person","name":"Nancy Mock"}],"nutrition":{"@type":"NutritionInformation","calories":" 332 calories","fatContent":"18g fat (10g saturated fat)","cholesterolContent":"98mg cholesterol","sodiumContent":"718mg sodium","carbohydrateContent":"24g carbohydrate (6g sugars","fiberContent":"1g fiber)","proteinContent":"20g protein. "},"aggregateRating":{"@context":"http:\/\/schema.org\/","@type":"AggregateRating","ratingValue":4.3333335,"reviewCount":33,"worstRating":1,"bestRating":5},"recipeCuisine":"Mediterranean","video":{"@type":"VideoObject","name":"Nikki's Perfect Pastitsio","description":"Dive into this traditional Greek pasta dish Opa","thumbnailUrl":["https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/wpconnatixthumbnailsprod\/VD151230120516H_thumbnail.jpeg"],"uploadDate":"2020-09-5 10:42:20","duration":"P0DT0H1M16S","contentUrl":"https:\/\/videodam.tmbi.com\/wp-content\/uploads\/2018\/06\/VD151230_120516_H.mp4"},"review":[{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2022-03-01","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"jon.ruth.alumbaugh@snet.net"},"reviewBody":"I found a new love in this recipe.  I am so glad I doubled it.  I used more garlic than called for.  And I used rigatoni instead of penne pasta.  I used whole milk in the bechamel sauce.  And  made it over the course of a few days, step by step.\nI think the second day was even better as the sauce had a chance to meld more.  Fresh out of the oven or not, this time intensive recipe is sure to please.  I put one in my freezer for another time. And that ground sirloin makes a big difference!  Ruth, Community Cook.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2024-09-16","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Trey580"},"reviewBody":"<p>The cinnamon ruined this dish.  It set up nicely and looked great but the cinnamon made this taste awful.  <\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":1,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2020-06-27","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"CarlyOrphanou"},"reviewBody":"This was a huge hit with my Greek in laws! I added some oregano to the beef mixture, used more pasta, and added a pinch of nutmeg to the bechamel but otherwise followed it as written. Will definitely make again!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2020-09-08","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"AceEverett"},"reviewBody":"This is a winner at my house!!!! The only thing I changed was only have the cinnamon and I only had 1% milk. ?? Yummy Thank you","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2015-12-28","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"rmbarr059"},"reviewBody":"My husband is Greek and we always make pastitcio and spanakopita for Christmas Eve dinner. I've been using the same pastitcio recipe for the last several years but decided to try this one on a whim. I believe this recipe will replace the one I used to use. The only thing I missed and would add in the future is some nutmeg to the sauce. Thanks for sharing!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2019-10-31","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Guest5847"},"reviewBody":"Delicious! My family loved it.  I was about to say that I followed this recipe to a T, but now I realize I used an entire box (1 lb.) of penne pasta, not the 2.5 cups dry stated (which might be around 1 lb.; I dunno). Also, I used tomato puree (that comes in a bottle) rather than canned tomato sauce, but I think that's basically the same thing so I don't think it qualifies as a deviation from the original recipe.   ANYWAY, after reading a few reviews I was really worried there would be too much bechamel, but in the end everything fit perfectly to the tippy-top of my 13 x 9 baking dish (even with the full 1 lb. of penne). No Sauce Left Behind.  (As with making any bechamel, you have to let it sit a bit after cooking so that it can thicken even more. I saw one reviewer say the bechamel was \"custardy\" after adding the egg, but you won't have that problem if you follow the directions and temper the eggs first by gradually whisking in a couple tablespoons of the warm bechamel into the eggs before adding the eggs to the balance of bechamel.)  All that aside, the \"45 minute prep time\" is spot on, but I found it really fun to make this dish. My husband requested baked ziti, and I wanted to try a new recipe, so after some clicking around I discovered pastitsio, which I'd never heard of. It's not exactly baked ziti, but it was baked ziti-ish enough for the husband to concede to try it--and he loved it!  I will definitely, definitely make this again--tho maybe next time I will use ground lamb instead of beef (just to see what that's like) and grate some nutmeg into the bechamel.   Thank you for a great, thoughtful recipe that is going right into my recipe files! :)","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2014-02-28","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"mrenda"},"reviewBody":"My husband and I love this recipe! I have made it twice now and it is a keeper for sure!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2014-08-06","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"serena7051"},"reviewBody":"Fantastic.  A hit with the entire family.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2020-09-21","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"JenniferDavis"},"reviewBody":"This was good but I agree with those who stated that there is too much Bechamel sauce. It overpowered the dish and Bechamel by itself is bland tasting - even with the addition of nutmeg. The pasta sauce with the cinnamon is delicious and I added a tsp of oregano to punch up the flavor. If I choose to make this again, I will cut down the Bechamel by half. For those wondering, after baking, I let the dish sit uncovered at room temperature, and when I went to serve it, it was still piping hot.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2020-06-20","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"AKEmily"},"reviewBody":"This was so good I wanted to cry! Or at the very least go back for seconds. Out of a family of five, four of us loved it. My pickiest daughter was thrown off by the cinnamon in the beef, but I was happy to try the authentic flavor of the dish.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2013-12-20","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"oxfordmom"},"reviewBody":"We've never had  pastitsio before so making this recipe was a real test.  It passed with flying colors!  Everyone loved it!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2013-12-22","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"pattikins2013"},"reviewBody":"Absolutely delicious!  Introduced it to my steak and potatoes guy and he loved it!  Will definitely make again.  A terrific, easier recipe for a wonderful, tasty Greek dish.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2014-02-27","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"jstowellsupermom"},"reviewBody":"My family loved this! A great change up from the usual baked pasta dish we  usually have!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2016-08-09","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"1sealover"},"reviewBody":"The amount of bechamel sauce in this recipe is WAY too much for just 2-1\/2 cups of pasta.  I used a pound bag of pasta and it was perfect.  I did cut back on some of the parmesan, using only 1-1\/2 cups total (1\/2 c up in the pasta, 1\/2 cup on top of meat sauce, 1\/2 cup as topping) and it was plenty. .  As others have noted, it wouldn't taste like pastitsio without nutmeg in the bechamel sauce\u2014I added about 1\/4 t.  I had to use a larger baking pan, and baked it for 1-1\/4 hours to get it bubbly in the middle and the top golden brown.   I also think the recipe should say it should sit for about 15 minutes once taken out of the oven; otherwise when served it all falls apart and doesn't present like the tidy slice in the photo.  My family loved it!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2015-07-06","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Appy_Girl"},"reviewBody":"Hello Theresa,I basically cut the recipe in 1\/2. I allowed (1) cup plus of pasta per person. ( Cooked ) For the Meat portion I cooked up 3 hamburgers.   (1) small can of tomato sauce, Pinch of Cinnamon. For the parm Cheese. I used a 1\/2 cup. (1) clove of Garlic and about a 1\/2 cup chopped onion. The last cup of cheese was probably 1\/3-1\/2.For the B?chamel sauce1\/4 cup butter1\/3 cup flourSalt and pepper to taste2 cups of whole milk( I don't remember if I used the egg or not) My honest guess is No )I did reduce the amount .I also buttered 2 small individual oven safe casserole  dishes and divided up the mixture between them.We really enjoyed this recipe and I hope you try it soon.JanieJanie TOH Volunteer FE","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2015-06-29","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"angela32"},"reviewBody":"This was amazing.  You must plan ahead!  We loved the warmth the cinnamon brought.  I changed the noodles for what I had on hand, and some of the cheese.  *I ran out of parm* but I can't imagine it tasting any better!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2016-01-24","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"jmkasprak"},"reviewBody":"After making the noodles and the meat sauce, I thought to myself, \"no way does this need 4 cups of Bechamel sauce\". So, I halved that portion of the recipe, and I thought it was just right. It might not have been perfect to a Greek person, but we thought it was delicious. EDIT: The second time I made this recipe a few months later, I made it exactly as written. EXCELLENT!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2016-05-06","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"jerseysue55"},"reviewBody":"rmbarr I agree that you need a touch of nutmeg in the Bechamel it really adds and gentles the flavor of the cinnamon. This is my husbands favorite dish","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2013-12-23","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"janeenj"},"reviewBody":"A hit for a large group & a welcome alternative to another ho-hum lasagna. I made the meat sauce ahead, then compiled the dish on the day I planned to serve it. Everyone loved it & will make again. Possible tweaks - add a bit of nutmeg to the b\u00e9chamel. Also- a 9x13 pan will be very full, so you may want to place in a larger dish. Make a Greek salad & breadsticks & you have a crowd-pleasing meal.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2017-07-10","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"jdphotog"},"reviewBody":"I just ordered pastitsio from our favorite Greek tavern and had to make a copycat at home.  This tasted pretty darn close! The only thing I will change is reduce the bechamel by half.  It makes SO much that it did not form together very well - it almost took on a custard-y look and feel under the top layer, which browned nicely (although it still tasted unreal).  You have to add the 1\/2 t cinnamon; otherwise it's not pastitsio!  The flavor is subtle yet unmistakable.  And I suggest making the noodles and meat one night and the bechamel the next - not only is it time consuming, it bakes for 40  minutes too!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2019-02-15","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"djsgrandma"},"reviewBody":"Excellent recipe! I used regular elbow macaroni (pasta) instead of penne, because that's what I had on hand. A mixture of half ground beef \/ ground pork worked beautifully, again, because that's what I had on hand! (I guess I didn't plan very well). Anyway - my nieces and nephews LOVED the pastitsio. None of them had tried it before, so there was no comparing it to previous experiences. Like other reviewers, next time I will reduce the amount of bechamel sauce by half - more personal preference than anything else. I made the meat sauce the day before which helped with meal prep timing. Thanks for a good recipe.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}}]},"video":{"title":"Nikki's Perfect Pastitsio","description":"Dive into this traditional Greek pasta dish Opa","url":"https:\/\/videodam.tmbi.com\/wp-content\/uploads\/2018\/06\/VD151230_120516_H.mp4","duration":"76","mime_type":"video\/mp4","thumbnail_url":"https:\/\/videodam.tmbi.com\/wp-content\/uploads\/2018\/06\/VD151230_120516_thumb.jpg","advertising":true,"jw_id":"UphglYee","jw_url":"http:\/\/content.jwplatform.com\/videos\/UphglYee-Uot7Fvi8.mp4","jw_thmub_url":"http:\/\/content.jwplatform.com\/v2\/media\/UphglYee\/poster.jpg?width=720","jw_publish_date":"06\/12\/2018"},"rms_legacy_id":"151230","romance_copy_dek":"With seasoned ground beef, pasta and a rich cheese sauce, pastitsio is a tasty casserole everyone will love.","enhanced_recipe_title":"Greek Pastitsio","rms_legacy_data":{"RecipeCategories":null,"Ingredients":[{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"2-1\/2 cups uncooked penne pasta","IngredientText":"2-1\/2 cups uncooked penne pasta"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"2 tablespoons butter, melted","IngredientText":"2 tablespoons butter, melted"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 cup grated Parmesan cheese","IngredientText":"1 cup grated Parmesan cheese"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1-1\/2 pounds ground sirloin","IngredientText":"1-1\/2 pounds ground sirloin"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 medium onion, chopped","IngredientText":"1 medium onion, chopped"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"2 garlic cloves, minced","IngredientText":"2 garlic cloves, minced"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 can (15 ounces) tomato sauce","IngredientText":"1 can (15 ounces) tomato sauce"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/2 teaspoon salt","IngredientText":"1\/2 teaspoon salt"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/2 teaspoon ground cinnamon","IngredientText":"1\/2 teaspoon ground cinnamon"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 cup shredded Parmesan cheese, divided","IngredientText":"1 cup shredded Parmesan cheese, divided"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"<b class='sIngredient'>BECHAMEL SAUCE:<\/b>","IngredientText":"<b class='sIngredient'>BECHAMEL SAUCE:<\/b>"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/2 cup butter, cubed","IngredientText":"1\/2 cup butter, cubed"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"2\/3 cup all-purpose flour","IngredientText":"2\/3 cup all-purpose flour"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/2 teaspoon salt","IngredientText":"1\/2 teaspoon salt"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/4 teaspoon pepper","IngredientText":"1\/4 teaspoon pepper"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"4 cups 2% milk","IngredientText":"4 cups 2% milk"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"2 large eggs, beaten","IngredientText":"2 large eggs, beaten"}],"FeaturedImage":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/1200x1200\/Nikki-s-Perfect-Pastitsio_EXPS_TOHAM25_151230_DR_03_08_8b.jpg","RecipeId":151230,"AttachmentSourceId":null,"AttachmentSource":"Taste Recipes","PhotoCredit":"Greek Pastitsio Recipe photo by Taste Recipes","VideoCode":"[dam-video dam-id=\"28840\"]","RecipeAttachmentFileName":"Nikki-s-Perfect-Pastitsio_EXPS_TOHAM25_151230_DR_03_08_8b.jpg","ContributorId":null,"Firstname":"Nikki","Lastname":"Tsangaris","City":"Westfield","StateDescription":"Indiana","IsCommunityCook":false,"ContributorAttachmentFileName":"https:\/\/cdn3.tmbi.com\/toh\/Recipe\/testkitchenapproved.png","TimeCallout":"Prep: 45 min. Bake: 50 min. ","MinimumServingQuantity":12,"MaximumServingQuantity":12,"Yield":"12 servings.","DigitalTitle":"Greek Pastitsio","SubmittedTitle":"Nikki's Perfect Pastitsio","RecipeTypeId":1,"AverageRating":4.33,"WebPublishedDate":"1\/1\/2018 12:00:00 AM","ContestPlacementId":null,"FbImage":"FB_TOHAM25_151230_DR_03_08_7b.jpg","PreparationTimeInMinutes":45,"CookTimeInMinutes":50,"TotalTimeInMinutes":95,"ServingDescription":null,"IsTestKitchenCertified":true,"IsContestWinner":false,"IsFieldEditorRecipe":false,"IsCommunityRecipe":false,"PublishedProjectTitle":"Nikki's Perfect Pastitsio","OriginalSourceProject":"Nikki's Perfect Pastitsio","ContestPlacement":"","Trailer":"<br><b>Test Kitchen Tips<\/b>\r\n<li>To save time and avoid dirtying a dish, feel free to skip the draining step after cooking the beef and onions. The sauce will be slightly richer, but sirloin is fairly lean so there shouldn't be much fat in the pan.<\/li>\r\n<li>Whisk constantly when adding milk to the roux (the flour and butter mixture). The whisk will help break up any lumps of flour so your sauce is silky smooth.<\/li>\r\n<li>This recipe makes a mountain, which is great if you're having a big gathering or just want lots of leftovers. But you can easily scale this recipe down to a more manageable size by cutting it in half.<\/li>\r\n<li>The addition of warm spices such as cinnamon, nutmeg and allspice is a defining characteristic of pastitsio (which, incidentally, translates to \"hodgepodge\"). If you want to test the waters first, try adding half the amount of cinnamon called for in the recipe.<\/li>","Metadescription":null,"AboutRecipeTitle":null,"AboutRecipe":null,"DigitalHeadnotes":"My mother used to work so hard in the kitchen to make this classic Greek dish, and the results were always well worth her effort. My recipe for pastitsio is easier, a bit lighter and every bit as great as Mom's.\u2014Nikki Tsangaris, Westfield, Indiana","FreezerDirections":"","FreezerDirectionsTitle":"","HTMLTitle":null,"RecipeVersionNumber":null,"WorkflowStatusId":9,"Directions":[{"Direction":"Cook pasta according to package directions; drain. Toss with butter; add grated Parmesan cheese. Transfer to a greased 13x9-in. baking dish.","SequenceNo":1},{"Direction":"   Preheat oven to 350\u00b0. In a large skillet, cook beef and onion over medium heat 8-10 minutes or until beef is no longer pink, breaking beef into crumbles; drain. Add garlic; cook 2 minutes longer. Stir in tomato sauce, salt and cinnamon; heat through. Spoon over pasta. Sprinkle with 1\/2 cup shredded Parmesan cheese.","SequenceNo":2},{"Direction":"   In a large saucepan, melt butter. Stir in flour, salt and pepper until smooth; gradually add milk. Bring to a boil; cook and stir 1-2 minutes or until thickened.","SequenceNo":3},{"Direction":"   In a small bowl, whisk a small amount of hot mixture into eggs; return all to pan, whisking constantly. Bring to a gentle boil; cook and stir 2 minutes. Pour over beef mixture. Sprinkle with remaining cheese.","SequenceNo":4},{"Direction":"   Bake, covered, 20 minutes. 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","NoOfRatings":33,"GoogleImage16x9":"https:\/\/cdn3.tmbi.com\/toh\/GoogleImages\/Nikki-s-Perfect-Pastitsio_EXPS_TOHAM25_151230_DR_03_08_8b.jpg","GoogleImage4x3":"https:\/\/cdn3.tmbi.com\/toh\/GoogleImagesPostCard\/Nikki-s-Perfect-Pastitsio_EXPS_TOHAM25_151230_DR_03_08_8b.jpg","DefaultImageYn":false,"NativeRecipeTemplate":false,"IsMsn":false,"PinterestImage":"","CarouselImages":[],"SponsorLogoImage":"","SponsorID":"","GlobalCookingTips":[],"RecipeSpecificCookingTips":[{"TipType":"Test Kitchen Tips (Bullets)","TipTitle":"","TipText":"<br><b>Test Kitchen Tips<\/b>  <li>To save time and avoid dirtying a dish, feel free to skip the draining step after cooking the beef and onions. The sauce will be slightly richer, but sirloin is fairly lean so there shouldn't be much fat in the pan.<\/li>  <li>Whisk constantly when adding milk to the roux (the flour and butter mixture). The whisk will help break up any lumps of flour so your sauce is silky smooth.<\/li>  <li>This recipe makes a mountain, which is great if you're having a big gathering or just want lots of leftovers. But you can easily scale this recipe down to a more manageable size by cutting it in half.<\/li>  <li>The addition of warm spices such as cinnamon, nutmeg and allspice is a defining characteristic of pastitsio (which, incidentally, translates to \"hodgepodge\"). If you want to test the waters first, try adding half the amount of cinnamon called for in the recipe.<\/li>"}]},"breadcrumb":[{"term_id":310796,"name":"Dishes &amp; Beverages","slug":"dishes-beverages","term_group":0,"term_taxonomy_id":310731,"taxonomy":"categories-v2","description":"Wondering what to make? 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