Pastitsio

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I, too, was doubtful about the amount of cinnamon in this recipe and it was the first time I have ever used ground lamb in any recipe but trusting Ina as I do, I gave it a try and the results were amazing. I had saved this recipe for a special occasion and it did not disappoint. Yummy!

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I saw Ina make this on her show a few months ago and it looked sooooo yummy, I had to try it. I am a pretty adventurous cook and will try anything, but I have to admit the cinnamon in this recipe did have me a little skeptical. Also, I was worried that my husband would not like the dish, when I explained it to him the look on his face was hilarious, like, uh I will try it but don't expect me to like it. I made the recipe exactly to Ina's specifications, and it was A-MA-ZING! I was blown away, never never never be afraid to use cinnamon in a savory dish. Even the Hubby was sorry he doubted the recipe. Everyone LOVED it, even our 3 year old, who had seconds.

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awesome

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I made this for two people and cut the recipe in half. I wish I hadn't cut the tomato meat sauce in half! The lamb and beef mixture was delicious, but I wish there had been more meat and pasta and less Bechamel... it was a little overwhelming. I would also recommend using twice as many crushed tomatoes because the meat was a little dry. Pretty good though!

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I served this at a dinner party last night and everyone raved - it was that delish! Someone even asked me for the recipe. I don't care if it's traditional or not, it's devine. I did use pepper flakes instead of the cayene pepper, but that's the only change.

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This was delicious. Everyone in the house loved it! I used fat free milk and light cream and it was wonderful. I would have liked a little more tomatoe sauce in the meat but I guess it's not supposed to be saucey. Will definately make again.

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Absolutely Sublime! I am Greek and have had pastitsio more times than I can count. It is definitely one of my all time favorite dishes. There are as many variations as there are chefs, just like any other dish. So how do you really define authentic? I don't care either way. This was hands down the best pastitsio I have ever had. I don't want it any other way now. Thanks so much to Ina. Her recipes are always perfection.

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This is NOT traditional pastichio -- if you want the real way: Do not add wine, thyme, oregano, or cayenne. Use tomato paste and water for very little red sauce. Use whole milk only and omit the yogurt. Use long macaroni or elbow macaroni; this creates the holes in the finished product to give it a lighter texture and better taste. Lastly, DOUBLE the bechamel sauce, add half to the meat and pasta mixture (I mix it in the big pot I made the pasta in, put in the pan, and pour the other half on top. Let it rest an HOUR like ANY kind of lasagna! It should look like mine (copy link into browser: http://img.photobucket.com/albums/v399/rapturedsound/food/pastichio.jpg

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OMG Yummy in the tummy!!! I have been using recipes on this website for a little over a year now and even though I enjoy pretty much all of them, I've never taken the time to share my opinions. But because this recipe is so out of this world, I just had to sign up and rate this. This recipe by far is the most delicious pasta dish I have ever ate in my entire life. ( and I'm Italian!! The flavors are just so incredible. Great job Ina and thank you much. My boyfriend and his friends say thank you too..lol

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Very Good - great change from regular Lasagna. Followed exactly except doubled the bechamel so we ended up with two casseroles - SO glad - the crust from the cheese is excellent. As with many casseroles - even better the next day!