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Pasticcio (Baked Macaroni with Minced Meat Sauce)





2 lbs. macaroni
1-1/2 lb. ground meat, minced (usually lamb)
1 onion, finely chopped
1 tsp. sugar
4 ripe tomatoes chopped
4 oz. butter
1 pint good white sauce
1/2 tsp. nutmeg added
4 grated cheese (use 1/2 parmesan and 1/2 cheddar)
1/2 tsp. cinnamon
4 eggs
Salt and pepper, to taste
Nutmeg, to taste


Put the minced meat into a pan and cook slightly to get rid of any fat. Drain the fat off. Add in the onion, a great of nutmeg, the cinnamon, salt, sugar and pepper. You can add a generous knob of butter here but I tend not to, lamb meat has enough fat! Stir well and cook over a low heat for twenty minutes. When slightly browned add the drained tomatoes and 2 tbsp. water or 2 tbsp. of the tomato juice. Remove from the heat and mix in two tbsp. of the béchamel sauce.

Cook the macaroni in plenty of boiling salted water until cooked but still firm. Drain well, return to the pan and stir in the rest of the butter.

Have ready a well oiled ovenproof dish and line the bottom with half the macaroni. Sprinkle with cheese then spread the meat sauce over, then top with the rest of the macaroni. Add a little more cheese, beat the four eggs into the rest of the béchamel sauce, pour over the macaroni and sprinkle with the last of the cheese.

Bake in the oven in a medium oven until brown and crispy on top.

Author's Comments

After you eat this you won’t move for days. Dad used to eat it cold too. Just cut it into squares and munch!

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3 Recipe Reviews

A. Harris

A. Harris reviewed Pasticcio (Baked Macaroni with Minced Meat Sauce) on December 19, 1999

This is a Greek dish I always called "Pastitsio"


Lingalong reviewed Pasticcio (Baked Macaroni with Minced Meat Sauce) on July 7, 2002

I add Greek yoghurt and chopped fresh mint to the white sauce - makes it amazing!!


Excellent food. I personally spread a thin layer of fine bread crums on top of the sauce layer before baking for a bit of a crunch.