Pastitsio

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I love pastitsio and Ina's recipe produced an amazing dish that was a hit with everyone. I did add an extra pinch of cinnamon, but otherwise followed the recipe exactly. The bechamel and parmesan develop a great crust as the dish bakes, and I recommend placing a pan under the dish as it does rise a bit. It was fabulous and I will be making again! **To those who aren't lamb fanatics--when mixed with the ground beef, the lamb taste is not overwhelming at all. Thanks, Ina!

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I love the bechamel, next time I am going to double the bechamel! I added egg whites to the slightly cool meat sauce and save the yolks for the bechamel. Cinnamon and nutmeg add great flavor to the dish.

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...than what everyone else has said. However, I did not think that the cinnamon was overpowering in the least. The only change I made to the recipe was substituting ground turkey for the lamb (we are not lamb people.
One thing I would suggest - add the salt to the bechamel AFTER you've added the parmesan - that way you can better control the salt level.
This recipe makes a lot - I prepared two smaller pans and have one to freeze for the future.
I highly recommend this recipe - it takes some time and a fair amount of prep work, but it's really worth the effort. Next time I may take a walk on the wild side and actually use the lamb!

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When I wached Julia Child and Jacque Pepin working together, they each cooked the same dish but with variations on exact ingredients or techniques. At the very end of each show, they tasted each other's final dish for flavor,aroma and texture...classic issues per each recipe/technique per chef. I learned that any recipe/dish may have same title BUT vary per chef.

Given this baseline,Ivoted 5 stars for Ina'sPastitsio recipe and final dish. Thanks Ina for your continued teaching me.

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After saving it in the freezer for 4 months for when my daughter came home, it was even better than when I first made it. Lots of work, but so so fabulous!!

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I liked it a lot, but everything took a looong time but not hard. I loved it when you mix the meat with the sauce because it tastes like heaven.

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Made this for a family gathering and it was a hit with everyone. My only substitution was to only use beef, no lamb, for this recipe just because I forgot to get it at the store. But it was amazing. And easy to make. I loved it and so did everyone else who tried it. It was gone in no time at all! I can always count on Ina for great recipes.

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I made it for my son before he left for Basic Training in the U.S.Army. He took pictures of it on his cell phone and referred to me as "Genius Chef" . Thanks Ina. Making it again now, for a road trip to see him at his Graduation from Advanced Infantry Training. I know this is wht he will enjoy for a celebration dinner.

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I had the pleasure of eating pastisio at a neighbor's house a few years ago. Everyone, even the picky eaters in the house, loved it and literally ate it up! When I tried this recipe, I ran a piece over to my neighbor and he gave me rave reviews. Thank you Ina. I just made it again for a potluck ... along with your Saugoponack Corn Pudding, for our potluck pig roast tonight. Yummmmmm .....

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I made this today with some changes to the recipe. I only used 1/4 Tsp. of cinnamon, added little more wine, used medium shells, less salt and diced tomatoes. Let me tell you that this was awesome. I will defiantly make it again.