Tested till perfect Pastitsio Pie

Pastitsio Pie

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By The Canadian Living Test Kitchen

Recipe5 out of 5 based on 4 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 6


  • 1 tbsp 1tbspbutter
  • 1 1oniononions, chopped
  • 3 3cloves garlic, minced
  • 1-1/2 lb 1-1/2lblean ground beef
  • 1/2 tsp 1/2tspdried oregano
  • 1/2 tsp 1/2tspcinnamon
  • 1/2 tsp 1/2tspsalt
  • 1/4 tsp 1/4tsppepper
  • 1 can (14 oz/398 mL) 1can (14 oz/398 mL)stewed tomatoes
  • 1 can (5-1/2 oz/156 mL) 1can (5-1/2 oz/156 mL)tomato paste
  • 1 tbsp 1tbspred wine vinegar
  • 1/4 cup 1/4cupchopped fresh parsley
  • 2 cups 2cupsmacaroni
  • 2 tbsp 2tbspdry breadcrumbs
  • 1 cup 1cupgrated Parmesan cheese


  • 2 tbsp 2tbspbutter
  • 2 tbsp 2tbspflour
  • 1 cup 1cupmilk
  • 1 cup 1cupcottage cheese
  • 1 1eggeggs
  • 1 Pinch 1Pinchnutmeg
  • 1 Pinch 1Pinchsalt
  • 1 Pinch 1Pinchpepper
To change the number of servings, enter the number, then press "calculate". or reset


Preheat oven to 350°F (180°C).

In nonstick skillet, melt half of the butter over medium heat; cook onion and garlic, stirring, for 3 minutes. Stir in beef, oregano, cinnamon, salt and pepper; cook, stirring for 7 to 10 minutes or until no longer pink. Drain off fat. Stir in tomatoes, tomato paste and vinegar; cook, stirring for 3 minutes. Remove from heat; stir in parsley. Set aside.

Meanwhile, in large pot of boiling salted water, cook macaroni for 8 to 10 minutes or until tender but firm. Drain and refresh under cold water: drain again and set aside.

Sauce: In saucepan, melt butter over medium heat; stir in flour and cook, whisking for 2 minutes, without browning. Gradually whisk in milk and cook, whisking, for about 5 minutes or until thickened; remove from heat. Stir in cottage cheese, egg, nutmeg, salt and pepper.

Grease 10 inch (25 cm) deep pie plate with remaining butter; sprinkle with bread crumbs. Spoon in half of the macaroni. Spread meat mixture evenly over top, pressing down lightly; sprinkled with one-third of the Parmesan.

Spoon remaining macaroni over top; carefully pour sauce over macaroni. (Make-ahead: Pie can be covered and refrigerated for up to 1 day. Let stand at room temperature for 30 minutes; add 10 minutes to baking time.)

Sprinkled with remaining Parmesan. Bake on baking sheet for 50 to 60 minutes or until golden.

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