Meat and Macaroni Pie - Pastitsio

From: Nick's Mom

On Jun 6, 2006

Pure comfort food Rita! I made the recipe exactly as written and was very pleased with the results. This is very easy to put together as well. Thanks for a nice dinner recipe!

From: Kaarin

On Nov 8, 2005

This is nicely seasoned and kid friendly. I made a half recipe with venison, and omitted the olives. It also baked in less than 30 minutes. The only thing I'd change would be to double the cheese sauce and put it in a larger baking dish so the cheese is more evenly distributed. The hubby liked this one, thanks!

From: bluemoon downunder

On Oct 29, 2005

Pastitsio has always been one of my favourite Greek dishes, and this recipe provided the base for how I like it. I made the pastitsio with lamb and for the tomatoes and tomato sauce, I used Evelyn's Fried Red Tomatoes Evelyn's Fried Red Tomatoes, which I always have in the freezer for when I’m making pasta dishes with tomato sauces. I wanted to increase the overall vegetable: meat ratio, so I close to doubled the quantity of tomatoes, added 1 red capsicum, cut into strips, 1 sliced zucchini and 2 cups of sliced mushrooms. I used Orecchiette instead of the spaghetti or ziti and I used kalamata olives. This created a fabulous blend of flavours. It also smelt wonderful while it was cooking. Always an added bonus! Everyone loved this, and there are several more meals in the freezer - always very satisfying! Thank you for sharing this recipe, Rita! It was a while since I’d made pastitsio, and I really enjoyed making this.

From: Chef Patience

On Oct 26, 2005

This turned out kind of bland to me. It could make a good basic recipe to add things to, though. EDITED TO ADD: The changes you have made to this recipe look good. I will try it again and re-review it.