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  • 2 lbs. ground beef
  • 6 cloves garlic
  • 4 t. cinnamon
  • 2 tsp. dried oregano
  • 1/2 t. red pepper flakes
  • salt and black pepper
  • 1 can crushed tomatoes
  • 1 can tomato sauce
  • 1 lbs. penne
  • 1 can evaporated milk
  • 1 1/2 c. vegetable broth
  • 3 T. butter
  • 1/3 c. all purpose flour
  • 1 1/2 c. grated Parmesan cheese
  • 1/4 t. ground nutmeg
  • 2 large eggs.


Servings 8


Step 1

Brown meat. Add 4 cloves of garlic, cinnamon, oregano, pepper flakes, and a generous sprinkling of salt and pepper. Cook 1-2 minutes. Add tomatoes, sauce and enough water or wine for a sauce that is neither too gloppy nor too thin. Bring to a boil, reduce heat to medium-low and simmer, partially covered, until sauce is thick and richly flavored, about 20 minutes.
Cook penne until tender in separate pot. Drain and return to pot, stirring in a generous cup of the meat sauce.

In microwave cook milk and broth in a 2 qt. Pyrex until steamy hot, 8-10 minutes. Heat butter and remaining 2 garlic cloves in a large saucepan until garlic is fragrant and golden; whisk in flour until well blended. Pour in hot milk mixture all at once. whisk until sauce is smooth and starts to bubble and thicken. Stir in 1/2 c. of the cheese and season to taste with nutmeg. salt and pepper to taste. Adding them one at a time, vigorously whisk in eggs. Remove sauce from heat.

Heat oven 425 degrees. Spread half the pasta over 9 by 13 inch bottom, top with meat sauce, 1/2 c. of the cheese, another layer of pasta, the white sauce and remaining 1/2 c. of cheese. Cover pan with foil and bake until very hot, about 30 minutes. Leaving pan in place, remove foil and turn oven to broil. Watch carefully broil until top is spotty brown, 3-5 minutes. Remove from oven and let stand to set.


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