Pastitsio from Make It Ahead: A Barefoot Contessa Cookbook (page 124) by Ina Garten

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Delys77 on February 24, 2022

    Quick additional note, we made this a second time and left it in the fridge for a day and then cooked. Still delicious but this time I noticed the yogurt a bit more. I would actually suggest cutting it back a touch. I still like the tang of it, but perhaps just a touch less would be good.

  • Delys77 on September 20, 2021

    The family loved this. I make another Pastitsio from Food 52, and I think I might like this one a bit better. I followed the recipe except that I also cut back the salt in the Bechamel, and went with a touch less cinnamon in the meat sauce. I also had 1% milk and half and half, and the béchamel was still plenty rich. The results were enjoyed by all. I found the eggs to be an odd idea also, but I went with it and didn't regret it. The result is a pasta layer that holds together nicely and gives a bit more richness without a hint of egg. The yogurt in the béchamel adds some tang, and we liked that as well. Overall very good indeed.

  • KarinaFrancis on May 24, 2020

    This was pretty good, with the flavours of a Greek pastiso coming through with the lamb mince, cinnamon and oregano although I didn’t add the beaten eggs because that sounded a bit odd. I’m also not convinced that the addition of yogurt to the béchamel was a good move, but I went with it, turns out yogurt doesn’t improve béchamel.

  • anya_sf on March 02, 2019

    I assembled it a day ahead. Somehow this only made 6 servings in our house, although it was very rich. Next time I would drain the fat after browning the meat. I would also try making the bechamel with just milk. Sauteed zucchini or eggplant would make nice additions. Delicious!

  • Cookie24 on April 29, 2018

    This dish is very tasty, however a bit time consuming and requires three pots plus the baking dish. Used all ground lamb since that's what I had and cut back slightly on the cinnamon to 3/4 tablespoon. Also, added chopped parsley to meat sauce for color. The béchamel calls for 1 tablespoon salt, which I cut by half since the parmesan cheese is added later, in the end, the sauce was just on the edge of too salty; glad I cut back on the salt. Used 8oz of pasta shells instead of 12oz. Rather than dirty another pan, I heated the milk and cream in the microwave. Family agreed that it was good and everyone had seconds. Served with a simple green salad. I can see how this would be a great make ahead dish.

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