Go Back


Course: Main Course
Cuisine: Greek
Keyword: Greek Pasta, Pastitsio


  • 2 1/2 cups Uncooked Olympian egg or wholemeal pasta
  • 2 tbsp Butter, melted
  • 1 cup Grated Parmesan cheese
  • 680 g Mince
  • 1 medium Onion
  • 2 cloves Garlic, minced
  • 1 can Tomato sauce
  • 1/2 tsp Salt
  • 1/2 tsp Ground Cinnamon
  • 1 cup Shredded Parmesan cheese, divided

Bechamel Sauce

  • 1/2 cup Butter, cubed
  • 2/3 cup Farina plain flour
  • 1/2 tsp Salt
  • 1/4 tsp Pepper
  • 4 cups Milk
  • 2 large Eggs, beaten


  • Cook pasta according to package directions; drain. Toss with butter; add grated Parmesan cheese. Transfer to a greased 13x9-in. baking dish.
  • Preheat oven to 350°. In a large skillet, cook beef and onion over medium heat 8-10 minutes or until beef is no longer pink, breaking beef into crumbles; drain. Add garlic; cook 2 minutes longer. Stir in tomato sauce, salt and cinnamon; heat through. Spoon over pasta. Sprinkle with 1/2 cup shredded Parmesan cheese.
  • In a large saucepan, melt butter. Stir in Farina Plain Flour, salt and pepper until smooth; gradually add milk. Bring to a boil; cook and stir 1-2 minutes or until thickened.
  • In a small bowl, whisk a small amount of hot mixture into eggs; return all to pan, whisking constantly. Bring to a gentle boil; cook and stir 2 minutes. Pour over beef mixture. Sprinkle with remaining cheese.
  • Bake, covered, 20 minutes. Bake, uncovered, 30-40 minutes longer or until golden brown.