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Gallery Pastitsio Recipe Summary prep: 50 mins total: 1 hr 30 mins Servings: 8

Ingredients Ingredient Checklist Coarse salt and ground pepper 1 pound penne, cooked and drained 2 pounds ground lamb 2 medium onions, diced 1/2 cup red wine 1 can (6 ounces) tomato paste 1/2 teaspoon ground cinnamon 6 tablespoons butter 1/2 cup all-purpose flour, (spooned and leveled) 3 cups milk 1/8 teaspoon cayenne pepper, (optional) 1/4 cup Parmesan cheese

Gallery Pastitsio

Recipe Summary prep: 50 mins total: 1 hr 30 mins Servings: 8

Pastitsio

Pastitsio

Pastitsio

Recipe Summary prep: 50 mins total: 1 hr 30 mins Servings: 8

Recipe Summary

prep: 50 mins total: 1 hr 30 mins

Servings: 8

prep: 50 mins

total: 1 hr 30 mins

prep:

50 mins

total:

1 hr 30 mins

Servings: 8

8

Ingredients

Ingredients

  • Coarse salt and ground pepper 1 pound penne, cooked and drained 2 pounds ground lamb 2 medium onions, diced 1/2 cup red wine 1 can (6 ounces) tomato paste 1/2 teaspoon ground cinnamon 6 tablespoons butter 1/2 cup all-purpose flour, (spooned and leveled) 3 cups milk 1/8 teaspoon cayenne pepper, (optional) 1/4 cup Parmesan cheese

Directions

Preheat oven to 375 degrees. Cook pasta, and drain; reserve. Meanwhile, in a large saucepan, over medium heat, cook lamb, breaking apart pieces with a wooden spoon, until no longer pink, 6 to 8 minutes. Add onions; cook, stirring occasionally, until translucent, about 5 minutes.

Transfer to a colander; drain fat, and discard. Return lamb to pan; add wine. Cook over medium heat until almost all liquid has evaporated, about 5 minutes.

Stir in tomato paste, cinnamon, and 2 cups water; simmer, stirring occasionally, until thickened, 15 to 20 minutes. Season with salt and pepper.

Make Parmesan cheese sauce while mixture is simmering: In a medium saucepan, melt butter over medium heat; whisk in flour until incorporated, about 30 seconds. In a slow steady stream, whisk in milk until there are no lumps.

Cook, whisking often, until mixture is thick and bubbly and coats the back of a wooden spoon, 6 to 8 minutes. Stir in cayenne, if desired, and Parmesan.

Add pasta to lamb mixture; transfer to a 9-by-13-inch baking dish. Pour sauce over the top, smoothing with the back of a spoon until level. Bake until browned in spots, 35 to 40 minutes. Remove from oven; let cool 15 minutes before serving.

Reviews (22)

 Add Rating & Review     122 Ratings   5 star values:        19    4 star values:        20    3 star values:        54    2 star values:        22    1 star values:        7

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Reviews (22)

Add Rating & Review     122 Ratings   5 star values:        19    4 star values:        20    3 star values:        54    2 star values:        22    1 star values:        7

Add Rating & Review

122 Ratings 5 star values: 19 4 star values: 20 3 star values: 54 2 star values: 22 1 star values: 7

122 Ratings 5 star values: 19 4 star values: 20 3 star values: 54 2 star values: 22 1 star values: 7

122 Ratings 5 star values: 19 4 star values: 20 3 star values: 54 2 star values: 22 1 star values: 7

  • 5 star values: 19 4 star values: 20 3 star values: 54 2 star values: 22 1 star values: 7

    Martha Stewart Member     Rating: 3 stars       02/23/2019   As a Greek growing up with this as a staple at Sunday and holiday dinners, we always make this with ‘macaroni’, long hollow pasta, like tubular spaghetti. This allows for a a cohesive casserole that slices beautifully into layered squares.  

Martha Stewart Member     Rating: 5 stars       08/19/2013   I love this recipe; it's simple, tasty, and incredibly comforting. It's great for entertaining, but when I'm just serving my family, I like to freeze half for an easy straight-from-the-freezer casserole. My partner isn't fond of lamb, so I usually replace it with beef. (If it was just me, it would be all lamb, all the time.)  

Martha Stewart Member     Rating: Unrated       06/18/2013   Not authentic but really simple and tasty. Makes the whole house smell wonderful. I added fresh oregano to the meat mixture  

Martha Stewart Member     Rating: Unrated       04/15/2013   This could not be more wrong. Pastitsio is never made with lamb ground meat. It's always beef. Why do people assume that if a Greek recipe asks for meat, it has to be lamb? That's ridiculous.  

Martha Stewart Member     Rating: Unrated       02/03/2012   cant wait to try this - but what Kind of wine is best? I'm not very adventurous! I think recipes should be more specific about wine choices. thanks.  

Martha Stewart Member     Rating: Unrated       09/20/2011   I don't eat lamb, so I've never had this, but I've made it for my husband several times. He loves lamb and he LOVES this recipe. It's a little complicated for a weeknight, but definitely good for a weekend dinner.  

Martha Stewart Member     Rating: Unrated       02/18/2011   FABULOUS. Comfort food. I opted for ground beef, added a bit of oregano, garlic, and salt (because Greeks have to have these ingredients with their cinnamon). I added a little extra cayenne pepper and was more generous with the Parmesan cheese. Such an easy and delicious casserole. Everyone enjoyed and probably ate more than they should have because it was so good.  

Martha Stewart Member     Rating: Unrated       11/30/2009   I stuck with the lamb and used lamb stock instead of water. I also doubled the wine, added garlic, oregano and a sprig of rosemary. The rosemary may not be authentic but it was very tasty.  

Martha Stewart Member     Rating: Unrated       02/04/2009   bornagaincarrot - replace the lamb with ground beef. That's what I do. I don't like lamb either.  

Martha Stewart Member     Rating: Unrated       11/06/2008   Could I replace the lamb with something else? This recipe looks great except I don't like lamb.  

Martha Stewart Member     Rating: Unrated       10/21/2008   Garlic is an absolute must- perhaps just one or two cloves. It's slightly bland without it- but even our toddler adored this recipe. This made 3 8x8 pans worth so we're freezing two. Each would easily serve four adults, so plan to have lots of extra if you're making it all at once!  

Martha Stewart Member     Rating: Unrated       04/27/2008   Brilliant and so easy. I added garlic and oregano as was suggested by foodiewife and this is now a family favourite.  

Martha Stewart Member     Rating: Unrated       03/05/2008   This is a winner! I "halved" the recipe, and I still had six generous servings. I only added two additional things to the meat sauce-- I added some dried oregano (I dry my own herbs) and I added one clove of garlic to the onions. I thought the dish was fantastic, and the bechamel was easy to make. Next time, I think I'll double the bechamel sauce. I can't wait to eat this for my work lunch tomorrow. I served this with a Greek salad. Excellent! Love this recipe.  

Martha Stewart Member     Rating: Unrated       02/27/2008   mmsrjs This is good with ground beef, but it's best with lamb. I don't know where you live, but if you're close to a Super-Target they often have ground lamb. Or - you can grind it yourself. I promise it's worth the effort. The flavor is very different.  

Martha Stewart Member     Rating: Unrated       01/20/2008   Changing ground lamb to hamburger, and it comes out wonderful. someday I would like to try the "lamb" but can't get it here. Was living in Athens, Greece for about 6 months and loved it. Beautiful people and places to see.

    Martha Stewart Member

    Rating: 3 stars 02/23/2019

As a Greek growing up with this as a staple at Sunday and holiday dinners, we always make this with ‘macaroni’, long hollow pasta, like tubular spaghetti. This allows for a a cohesive casserole that slices beautifully into layered squares.

Rating: 3 stars

Rating: 5 stars 08/19/2013

I love this recipe; it’s simple, tasty, and incredibly comforting. It’s great for entertaining, but when I’m just serving my family, I like to freeze half for an easy straight-from-the-freezer casserole. My partner isn’t fond of lamb, so I usually replace it with beef. (If it was just me, it would be all lamb, all the time.)

Rating: 5 stars

Rating: Unrated 06/18/2013

Not authentic but really simple and tasty. Makes the whole house smell wonderful. I added fresh oregano to the meat mixture

Rating: Unrated

Rating: Unrated 04/15/2013

This could not be more wrong. Pastitsio is never made with lamb ground meat. It’s always beef. Why do people assume that if a Greek recipe asks for meat, it has to be lamb? That’s ridiculous.

Rating: Unrated 02/03/2012

cant wait to try this - but what Kind of wine is best? I’m not very adventurous! I think recipes should be more specific about wine choices. thanks.

Rating: Unrated 09/20/2011

I don’t eat lamb, so I’ve never had this, but I’ve made it for my husband several times. He loves lamb and he LOVES this recipe. It’s a little complicated for a weeknight, but definitely good for a weekend dinner.

Rating: Unrated 02/18/2011

FABULOUS. Comfort food. I opted for ground beef, added a bit of oregano, garlic, and salt (because Greeks have to have these ingredients with their cinnamon). I added a little extra cayenne pepper and was more generous with the Parmesan cheese. Such an easy and delicious casserole. Everyone enjoyed and probably ate more than they should have because it was so good.

Rating: Unrated 11/30/2009

I stuck with the lamb and used lamb stock instead of water. I also doubled the wine, added garlic, oregano and a sprig of rosemary. The rosemary may not be authentic but it was very tasty.

Rating: Unrated 02/04/2009

bornagaincarrot - replace the lamb with ground beef. That’s what I do. I don’t like lamb either.

Rating: Unrated 11/06/2008

Could I replace the lamb with something else? This recipe looks great except I don’t like lamb.

Rating: Unrated 10/21/2008

Garlic is an absolute must- perhaps just one or two cloves. It’s slightly bland without it- but even our toddler adored this recipe. This made 3 8x8 pans worth so we’re freezing two. Each would easily serve four adults, so plan to have lots of extra if you’re making it all at once!

Rating: Unrated 04/27/2008

Brilliant and so easy. I added garlic and oregano as was suggested by foodiewife and this is now a family favourite.

Rating: Unrated 03/05/2008

This is a winner! I “halved” the recipe, and I still had six generous servings. I only added two additional things to the meat sauce– I added some dried oregano (I dry my own herbs) and I added one clove of garlic to the onions. I thought the dish was fantastic, and the bechamel was easy to make. Next time, I think I’ll double the bechamel sauce. I can’t wait to eat this for my work lunch tomorrow. I served this with a Greek salad. Excellent! Love this recipe.

Rating: Unrated 02/27/2008

mmsrjs This is good with ground beef, but it’s best with lamb. I don’t know where you live, but if you’re close to a Super-Target they often have ground lamb. Or - you can grind it yourself. I promise it’s worth the effort. The flavor is very different.

Rating: Unrated 01/20/2008

Changing ground lamb to hamburger, and it comes out wonderful. someday I would like to try the “lamb” but can’t get it here. Was living in Athens, Greece for about 6 months and loved it. Beautiful people and places to see.

All Reviews for Pastitsio

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Pastitsio

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest