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Easy As Can Be Pasticcio Recipe

Easy As Can Be Pasticcio

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Average Rating:

Total Reviews: 19

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  • on February 09, 2013

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    This was really good. I used ground beef instead of the turkey and pork because I wanted a beef casserole. I also subbed fat free half and half for the milk because I had some I wanted to use up. It was very good. My hubby had thirds. Mine bubbled over so I would recommend putting a cookie sheet under the casserole dish. Served it with steamed squash and crusty french bread and garlic olive oil for dipping. This will be a repeat.

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  • on July 19, 2010

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    I made this recipe recently and it turned out perfect. Makes a ton; so froze half of it; and it freezes well; just heat in oven for about 30 minutes. I also added about a half cup of mascarpone to sauce as it was cooking. Thanks Aida! Will make this over and over again!!!

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  • on February 09, 2010

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    I didn't try this until monthes after the program..tried to find link...
    Finally gave up and searched recipe one by one until I did find it.. I suggest using tags so I could find it by remembering it had in it cinnamon, meat, pasta.
    It was marvelous though! Cinnamon was a new and welcome Italian pasta ingredient!

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  • on January 25, 2010

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    I made this Saturday for my family and it was absolutely breath-taking! Very easy to make and the flavor was amazing! This is a must! I was kinda nervous about the cinnamon but it was a great hint. I took it a step further and added a dash of nutmeg also. Salad and a glass of wine definitely compliments it great!!!

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  • on January 12, 2010

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    I was hesitant to add the cinnamon but was pleasantly surprised. It really made this dish. I will make this again and again!

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  • on December 06, 2009

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    I used olive oil instead of the butter and turned out great. Don't shy away from the cinnamon, it really makes a difference.

    Will definately make again.

    Thanks Aida!

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  • on December 05, 2009

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    I made this last night and was not disappointed! It made a ton and I couldn't fit all the sauce in the pan but it was nice to have some leftover for reheating leftovers. I will definitely make this again. I just might add more cheese since we love cheese in this family! As for the previous post, I grew up in Cincinnati and I never thought of the connection. Maybe that's why I enjoyed it as much as I did!

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  • on November 04, 2009

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    Tried this out today. I used a scant 1/2 teaspoon of cinnamon to keep it from turning into Cincinnati chili. I had to stop myself from getting a third portion. Good balance of meat, cheese and sauce. I put this in a 2.6 litre casserole dish and it came up about 1/2 cup short of space. Give it enough space and put a pan underneath to prevent the need for cleanup.

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  • on October 27, 2009

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    I made this last weekend and it was a big hit!! Very simple to put together and I love the kick the cinnamon gives the sauce. 1/2 tsp of Cinnamon is just enough, measure it precisely as more would overpower the sauce.. Thanks Aida. Saw your show for the first time when you were making this and I'm hooked. One more thing, I used a 5 qt dutch oven as a smaller one was too full.

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  • on October 24, 2009

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    I followed the recipe with no changes and it is delicious. I love the blend of flavors.
    It is even yummy as leftovers. Great with a salad and a glass of wine.

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