Apparently I am on a Greek kick lately. Gyros on Friday and this pasta dish today. I hope that you don’t mind. Maybe I will have to make some kind of hummus this week to keep the string going…probably not going to happen, but maybe. I do have a can of chickpeas in my pantry. I have had it on my to do list forever, to try roasting them as a snack. Need to get my butt in gear and try that.
I have had this casserole on my list of things to make for a really long time. I am really not sure what took me so long to actually make it. A friend had surgery recently, so I took her family dinner one night. I know she has two very picky boys, so I really wanted to bring something that they would eat, but the adults would enjoy as well. While going through my list, I came across this recipe and thought it would be perfect! Ground beef, pasta, and cheese…what kid wouldn’t like that? I did bring Biscoff Rice Krispie Treats, just in case 🙂
One of the best things about this Pastitsio casserole, is you can make it ahead! I assembled everything in the afternoon, and then just put it in the oven to warm it through and melt the cheese at dinner time. Perfect to make on the weekend and have ready for a busy weeknight. Pastitsio casserole is slightly creamy, with the traditional Greek spices like cinnamon, nutmeg and allspice. Great warm and comforting meal that is still pretty good for you.
- 1 pound lean ground beef
- 1 medium onion , chopped
- 2 tsp salt
- 1 tsp black pepper
- 5 cloves garlic , minced
- 2 Tbls flour
- 1 (8 oz) package light cream cheese
- 2 cups milk (I used skim)
- 1/4 tsp nutmeg
- 1/2 tsp allspice
- 1/2 tsp cinnamon
- 1 (14.5 oz) can crushed tomatoes
- 1 cup Mozzarella cheese
- 12 oz whole grain pasta (penne or rotini)
- Preheat oven to 400 degrees. Spray a 9x13 inch baking dish with non-stick spray. Set aside.
- Cook pasta about 2 minutes short of the package directions.
- Heat a large skillet over medium high heat. Add the ground beef and onions. Saute until beef is cooked through and onions are soft. Drain any fat. Add garlic, 1 tsp salt and black pepper. Cook for about a minute, until fragrant.
- Sprinkle in the flour, stirring to combine. Add cream cheese, stirring to melt into the meat.
- Stir in the milk, tomatoes, nutmeg, allspice, cinnamon, and 1 tsp salt. Bring to a boil, reduce heat and simmer for about 5 minutes, or until slightly thickened.
- Stir in cooked pasta. Pour into prepared baking dish. Sprinkle with cheese.
- Bake for 10 minutes, or until cheese is melted.
Adapted from Cooking Light
To make ahead: Tightly cover the baking dish after you have sprinkled on the cheese. Bake for 30 minutes to heat through and melt the cheese on the day you are serving.
Erin S
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Taylor @ greens & chocolate says
January 13, 2014 at 8:41 amThe cheese and creaminess is killing me….it looks so good! I love the fun spices in the dish too…must. make. ASAP.
Erin | The Law Student's Wife says
January 13, 2014 at 9:05 amPastitisio had actually been on my list for a while too! Thanks for reminding me 🙂
Laura (Tutti Dolci) says
January 13, 2014 at 9:33 amI love Greek food so keep the recipes coming! This sounds so good with the hint of nutmeg, cinnamon, and allspice!
Meagan @ A Zesty Bite says
January 13, 2014 at 10:17 amOh man I am definitely saving this recipe. It looks so delicious.
RavieNomNoms says
January 13, 2014 at 10:22 amThat looks so good!
Patty says
January 13, 2014 at 4:58 pmLooks good Erin, my mom used to make this casserole and we loved it! I like the idea of being on a Greek kick-such healthy food 😉
Happy New Years to you 😉
Stephanie @ Eat. Drink. Love. says
January 13, 2014 at 9:34 pmYou can keep the Greek coming! This looks fantastic!
Gerry @ Foodness Gracious says
January 14, 2014 at 9:11 amThis looks so good Erin, and I love anything that can be made ahead!
Brandi says
January 14, 2014 at 10:34 amI just made this last night, with the slight revision of using ground turkey instead of beef. The prep was quick and easy, and our house smelled incredible while the Pastitsio was cooking! I am new to Greek cooking, and was afraid I might be overwhelmed by the cinnamon-nutmeg-allspice taste. I worried for naught! It was pure creamy heaven on a fork! Thank you for this recipe…it is going to be in my family for a long time!
Erin S says
January 14, 2014 at 10:53 amYay!! So glad that you liked it. It is super comforting, without being heavy. Thanks for the feedback.
Jessica @ A Kitchen Addiction says
January 14, 2014 at 1:47 pmThis looks so good! Love that it can be made ahead of time!
Lisa {AuthenticSuburbanGourmet} says
January 14, 2014 at 7:27 pmI went to Greece a number of years ago and loved the food. This looks very tasty!!!
Carol @ Wild Goose Tea says
March 12, 2014 at 4:36 pmOkay I will admit it up front. I am an easy sell. I love Greek food. It just doesn’t come by
way that often. I live in a small town with lots of nice restaurants, but no Greek one. This of course has a shepherd pie look, another dish I that makes smile. This is easy and make ahead is always always good for one who works—-and that would be ME.
Pamela says
April 11, 2014 at 9:05 pmThis looks good but, I have never seen a traditional recipe that has cream cheese, allspice, mozzarella or the penne or rotini pasta. I have always seen either elbow or macaroni which is the large diameter “spaghetti” type pasta that is hollow in the center and a bechamel type sauce on the top.
Danielle says
May 20, 2015 at 5:07 pmI made this a couple of nights ago. I’m a huge fan of all things Greek and pastitsio in particular, but I am afraid I found this rather bland.
Vicki Wilson says
January 20, 2018 at 8:00 pmI’ve been to Greece….I test recipes for a national publication….I am over 60 years old and a damn good cook (so says my friends and hubby). This was a pure waste of time/money and tasted sooooo bland and gummy I will not/could not make it again!