Pastitsio Pie Pastitsio Pie

Author: Canadian Living

  • Portion size 6 servings


  • 1 tablespoon butter
  • 1 onion chopped
  • 3 cloves garlic minced
  • 1 1/2 lb lean ground beef
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 can stewed tomatoes
  • 1 can tomato paste
  • 1 tablespoon red wine vinegar
  • 1/4 cup chopped fresh parsley
  • 2 cups macaroni
  • 2 tablespoons dry breadcrumbs
  • 1 cup grated Parmesan cheese
  • 2 tablespoons butter
  • 2 tablespoons flour
  • 1 cup milk
  • 1 cup cottage cheese
  • 1 egg
  • 1 pinch nutmeg
  • 1 pinch salt
  • 1 pinch pepper


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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Pastitsio Pie