Pasticho or Pastitsio – Baked Macaroni with Minced Meat

Pasticho or Pastitsio – Baked Macaroni with Minced Meat

17.6 oz (500 grams) pasta,
17.6 oz (500 grams )minced meat,
3 onions,
3.4 oz (100ml) oil,
3 tomatoes,
spices depending to taste,
1 teaspoon red pepper,
dry mixed spice,
4.4 oz (130 ml) water.

For the béchamel sauce:

2.1 oz (60 grams) butter,
2.1 oz (60grams ) flour,
25.3 oiz (750ml ) milk,
3 eggs,
3.5 oz (100g )cheese.


This recipe with this name is usually prepared in Cyprus and Greece, so read on the net.
Otherwise very similar to lasagna, so my opinion was that this is an Italian recipe, but however it is very delicious, and I do not believe that I will get use at home with a new name, it will remain baked macaroni with minced meat.


Chopped the onion and fry on oil.
Add the meat a few minutes to fry and get connected and add chopped tomatoes and spices. Pour water and leave to boil slowly about 20 minutes.
During that time we boil the pasta, drain them and add about 4-5 tablespoons oil in them, and mix.
In a greased baking tray put half of macaroni and put over the whole filling, then the remaining half macaroni.
For Béchamel sauce melt the butter and add the flour.
Stir on the fire about 2 minutes.
Gradually start to add swamp milk stirring constantly in order not to make lumps.
After get thicken remove from the fire and add the eggs and cheese.
Nice mix. With this mixture you cover the pasta.
Bake in oven for about ½ hour at 392ºF  ( 200 ºC.)


I put a few tablespoons ketchup, instead tomatoes, but the original recipe is with tomato. Boiling the meat with tomatoes depends of tomato juiciness, so don’t think about time limit.
After you remove them from the oven, you can sprinkle with grated Parmesan.
I love parmesan and it is very tastefully for me.
I baked them in my oven, so they went a little higher than usual, which means you can put in a pan too.
The image was taken when they were quite cooled, it was easy to cut them.
This time I used spiral pasta, but you can with any short pasta those who are ideal for thick sauces.

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