Pastitsio

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This is comfort food on steroids! I made three changes, two based on prior reviews. I added allspice and cut back on cinnamon (not just because I added allspice. I also used a high fiber small penne pasta from Trader Joes (a small nod to health haha. I may have to put a lock on my refrigerator to prevent me from eating the leftovers in a day! Make this for a date night with a nice salad, and he/she will fall instantly for you.

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This recipe was delicious and my guests loved it! I put a little more nutmeg in the béchamel as I did not grind fresh. Will make this one of my go-to recipes...thanks Ina!!
Judy
Spicewood, TX

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I liked it. I also found there was WAY too much cinnamon and not enough salt, but I will adjust the seasonings next time. I found the bechamel layer a little spongy for my taste, but I dont like mousse and thats what it reminded me of. The parmesan crust was awesome and worked great with the dish.

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My husband made this after watching the show. I don't know what the excitement was all about. I threw the recipe in the trash and we have enough left over to eat for a month. Too much cinnamon, not enough salt...just not enough flavor of any sort? Never again will he put this much work into such a mediocre meal

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Delicious! This dish is well worth the effort. Perfect for an otherwise lazy Sunday afternoon. I do agree with other reviewers, however, who cautioned to reduce the amount of cinnamon. I used about 1/2 of a TBSP and it was perfect. Love Ina!!

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Oh my God......so incredible good. Took a lot of time and effort to prepare but was well worth it.

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I agree with leemcb of Texas, this is a fabulous dish. Thanks, Ina. I have also tried adding 1 tsp of allspice to the meat sauce which made for an interesting touch of flavor but I have also tried adding a couple anchovies to the olive oil and onion saute step and this really ads another depth of flavor to this recipe. To even add more interesting flavors, try smashing the garlic and then dicing it into a paste with a touch of Kosher salt. This trick is suggested by Jacques Pepin and it is worth the extra effort to magnify the garlic flavors. IMO, both tips make a fabulous recipe even more fabulous. Next time I am going to try making this without the cinnamon. Just to see if I miss it. Good luck.

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This was FABULOUS. I've been looking for a good moussaka recipe for years--forget that, I'll just make THIS! It has what I was looking for in a moussaka. Added a bit of allspice to the meat sauce ala Rachael Ray--have never put this in a tomato-based meat sauce and not liked it. Great in this recipe too. Tinky929, no, Ina did NOT put the eggs in the meat sauce--she put them in the bechamel, and then put some of the meat sauce in the bechamel. Don't skip this step, because it really gives the bechamel great flavor--I usually won't do bechamel in a lasagne type dish because I think they taste too bland. Not this one! Thanks again, Ina! Adding eggplant next time...yum!

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You could at least make an attempt to stick to the "traditional",,,real recipe for Pastitsio Ina....otherwise please tell us that this is YOUR version.......big difference....and shell pasta, small or big, has no place in this dish....

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This recipe is wonderful and freezes beautifully. It is a great dinner party entree -- but, iIf you don't need the whole recipe, pour into 2 smaller baking dishes & freeze one of them. Ina's recipes are always dependable!