Pastitsio

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I've made over and over!! Delicious!! I have also made the food network magazine version. Which is great, But we prefer inas version! I love the shells versed 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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I love this recipe! My family doesn't eat lanb so I used groung buffalo or ground turkey. Took out the cinnamon and nutmeg... Those compliment lamb. It was wonderful!!! Thank Ina!!!

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I have made many of Ina's recipes over the years and this is one of my new favorites. I made it a day ahead of time and baked it off the next day ... absolutely delicious! It easily serves 8-10 (and maybe a few more depending on serving size. I always make a recipes as written the first time and then will adjust it to my taste for future use. Not this one; make it exactly as written (I made it with Greek wine and a combination of Kasseri and Parmensan cheeses and your guests will love it!

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Excellent recipe.

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Delicious recipe. Thumbs up from the whole family including teenagers. I used penne pasta and chicken broth instead of wine. This recipe makes a lot of food. Four adults ate less than half. I agree that the recipe used many pots and pans. I used the baking time to polish my stainless pots. I'm sure the left overs will be fabulous.

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DEEEEELISH the eggs are in the bechamel!!!! I added ricotta instead of the yogurt, worked well!!

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This was a very nice dish. the cheese sauce really goes well. instead of using parmesan cheese i used normal gouda cheese and it actually works well. i am really impressed

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Best Recipe Ever. My family loves this recipe.

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I made several changes for ease of baking (including having a second chef in the kitchen and it turned out wonderfully. If you're looking for a way to lighten the recipe up --a little-- I recommend using Fanny Farmer's Bechamel sauce recipe instead of the recipe listed and doubling it. I also used 2 cups of cheese (mozzarella because my local grocery store didn't have kasseri, only 2 teaspoons of some rather excellent Chinese cinnamon and 2 pounds of ground round instead of half beef/half lamb.

This recipes does use several pans and a lot of space, but it was a lot easier with two people and another dish to make to occupy the simmer time for the tomato meat sauce.

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The first time I made this, following the recipe exactly with the exception of using broth instead of wine, it came out good, but the cinnamon flavor was overpowering and the meat was a little dry. The next time I made it, I decreased the cinnamon from 1 tablespoon to 1 teaspoon and added another half a can of tomatoes to the sauce and it came out much, much better; perfect! The best thing about this dish is that it tastes even better left over.