My Big Fat Greek Pastitsio

Recipe by HeatherFeather
READY IN: 1hr 40mins




  • In a nonstick skillet sprayed with nonstick spray, saute the onion over medium-high heat until translucent, 2-3 minutes or so.
  • Add meat to the pan and cook over medium heat until browned all the way through; drain fat.
  • Add tomato sauce, garlic,just 1 tsp of the cinnamon, and some salt to taste.
  • Simmer on low heat 20 minutes.
  • Meanwhile, in a medium saucepan, melt the butter.
  • Once the butter has melted, stir in the flour, whisking until blended.
  • Remove pan from heat and whisk in the milk slowly until blended.
  • Return pan to heat and let simmer over low heat about 5 minutes, stirring often,or until thick and smooth.
  • Remove sauce from heat and let cool slightly.
  • In a bowl, beat eggs and then add small portion of the cream sauce, whisking quickly as you do.
  • Whisk in a bit more of the sauce, then add all the rest and whisk well until smooth.
  • (You can to be careful not to add too much at first or you will cook the eggs.) Season sauce with some salt& pepper and a dash of nutmeg to taste, mixing well.
  • Grease a 9x13" casserole with deep sides well and place hot macaroni in it.
  • Top with meat sauce, then sprinkle meat sauce with remaining 1 tsp cinnamon.
  • Pour cream sauce over all to cover.
  • You may need to shake the pan a little to make everything settle in (not too hard- you don't want sauce flying everywhere).
  • You may have a little extra cream sauce left over, depending on how deep your pan is.
  • Bake in a preheated 350 F oven for approximately 40 minutes or until custard is firm (no jiggling).
  • Let cool 10 minutes before serving.