Tremendous Pastitsio Recipe


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The secret to this creamy pasta dish is lamb.

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  • 1 lb. ziti macaroni
  • 1/4 C. olive oil
  • 1 large onion, chopped
  • 1 lb. ground lamb (you may substitute pork or beef if you wish)
  • 2 C. canned tomatoes, drained
  • 2 cloves garlic, minced
  • 1 tsp. oregano
  • 1/4 tsp. ground cinnamon
  • Ground black pepper
  • 1 egg, beaten
  • 1/2 C. fine breadcrumbs
  • 2/3 C. Parmesan cheese, freshly grated
  • Cream Sauce:
  • 4 C. milk
  • 2 Tbs. butter
  • 6 eggs
  • 1 Tsp. salt
  • 1/2 C. flour

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Bring to a boil 6 C. of water. Place ziti in boiling water for about 7 - 9 minutes, drain and set aside. Meanwhile heat 4 Tbsp. of the olive oil in a large skillet and brown onions. Add lamb and cook until done when no more pink remains. Stir in tomatoes, garlic, oregano, cinnamon, salt, and pepper. Cover and simmer for about 15 minutes. Remove from heat, stir in half the breadcrumbs and the egg, and set aside.

Combine 3 C. milk and butter in a saucepan and heat over medium heat until hot. Remove from heat. Beat in the eggs until mixture is frothy. Add remaining milk and salt and continue to beat. Slowly add flour while continuing to beat. Slowly pour in heated milk mixture and bring to a boil. When mixture starts to thicken, remove from heat and set aside. To make the Pastitsio, preheat oven to 350 degrees. Coat the bottom of a 13 x 9-inch baking pan with the remaining 2 Tbs. of olive oil and sprinkle with the remaining breadcrumbs.

Place half of the cooked ziti along the bottom, followed by the meat mixture. Pour half the cream sauce over meat followed by 1/3 C. of the Parmesan cheese. Place the rest of the ziti over the cheese followed by the remaining cream sauce and cheese. Bake for about 45 minutes or until golden brown. Cut into squares and serve.

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