Pastitsio

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Delicious!! I have also made Ina Garten's version, we prefer inas version! I love the shells verses the tubes. They hold the meat sauce way better. The tubes make the dish seem too pasta-y. Food network version didn't have enough meat. Next time I will try food networks version with another pound of meat and shells!!

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This recipe is excellent! I made a few changes: I cut the pasta and bechamel by half, used whole wheat penne and ground organic hamburger. I'm not sure why others said this was time consuming; it took me 30 minutes to put it together. I am a multitasker so I was making the meat, bechamel and pasta simultaneously ( not very difficult. If you cut the cinnamon that defeats the purpose as that is the signature spice in pastitso!

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Easy and very tasty!

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I made this for my boyfriend last night after seeing it in the magazine. We like things a little spicy, so instead of beef or lamb, decided to try hot italian ground sausage. Sure that may affect the integrity of the dish, but it was well worth it. It was easy to make, and the smell that permeated the kitchen once I started adding the onions to the meat was phenomenal. The dish itself had a little spicy kick and a sweet burst of flavor from the yogurt in the bechamel. The cinnamon was a little different and I questioned adding it to the hot sausage, but I'm glad I followed the rest of the recipe exactly....it was amazing! My boyfriend was so enthralled with the dish he asked me to make it every week for him, AND he even sent a 'thank you' email to my mom for getting me the Food Network subscription! This is definitely a keeper on my weekly rotation!

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Made this for my husband. I cut the recipe in half which worked out well. He really like all the favors. I made this exactly as the recipes reads. One exception I did use fat free greek yogurt.

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This was a well written recipe, easy to follow and practical. The bechamel was a snap to prepare. The meal was delicious and it looked just like the picture. The down-side was, I didnt care for the cinnamon taste added to the meat. But this recipe offers a lot of variations which I am anxious to try.

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Tasty? What did you think?This recipe was easy to make, but it took a lot of time. I have had pastitsio at a local Greek restaurant, so I wanted to try and make it at home. I used half ground sirloin and half ground lamb. I didn't shy away from the cinnamon or the nutmeg since that is what makes the dish unique. If it wasn't for those spices, it would just be the typical plain baked spaghetti (pasta. I liked the bechamel on top. I was nervous about the bechamel at first because by itself it does not taste that great. However, with the finished dish it was great. It reminded my of ricotta cheese in lasagna. Also, use a deep dish! The only 9x13 dish I have is a pyrex dish that is not super deep. The pastitsio did not spill over in the oven but I was afraid it would. I made this dish for a group of friends and it was completely gone. Everyone loved it! I will definitely make it again!

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This was not complicated, but there were several steps and did take time. THe meat sauce was really delicious, I used lamb and cut backa bit on the cinnamon as I felt it called for toomuch - glad I did that as it would have been too prominent in the finished dish. I will absolutley be making this again, the big change I will make will be to either use only half the yoghurt bechemel sauce - as I found it too tangy and did not feel it complimented the dish at all, in fact for my personal preference I would not add the bechemel at all. Just do the pasta (axactly as the recipe instructs with the eggs, butter and cheese layered with the meat sauce and finish with chees and bredcrumbs for a yummy topping.
Very important tip: Use a DEEP dish, this makes a lot and if you do add the bechemel (especially all of it you will need a deep dish for sure. I threw a third of the bechemel away as it simply would not fit my pan.

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THe filling was good & it was easy to make but...way too much yogurt!! I had to scrape off the "Bechamel" to even tast the filling. Next time I'll try Ina Garten's recipe. It;s more of a Bechamel sause with a little yogurt added