Best 5 Macaroni Pastitsio With Feta Cheese Recipes

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Macaroni pastitsio with feta cheese is an iconic Greek dish featuring layers of macaroni, minced meat, and béchamel sauce, topped with a generous sprinkling of feta cheese. The combination of flavors and textures in this dish make it a staple of Greek cuisine and a favorite among both locals and tourists. If you're looking for a recipe to create this culinary masterpiece in your own kitchen, here's a guide to help you find the best one.

Check out the recipes below so you can choose the best recipe for yourself!

PASTITSIO



Pastitsio image

Provided by Ina Garten

Categories     main-dish

Yield 8 servings

Number Of Ingredients 22

3 tablespoons good olive oil
1 1/2 cups chopped yellow onion (1 large)
1 pound lean ground beef
1 pound lean ground lamb
1/2 cup dry red wine
1 tablespoon minced garlic (3 large cloves)
1 tablespoon ground cinnamon
1 teaspoon dried oregano
1 teaspoon fresh thyme leaves
Pinch of cayenne pepper
1 can (28 ounces) crushed tomatoes in puree
Kosher salt and freshly ground black pepper
1 1/2 cups whole milk
1 cup heavy cream
4 tablespoons (1/2 stick) unsalted butter
1/4 cup all-purpose flour
1/4 teaspoon freshly grated nutmeg
Salt and freshly ground black pepper
1 1/2 cups freshly grated Parmesan or Kasseri cheese
2 extra-large eggs, beaten
2/3 cup Greek-style yogurt, such as Fage Total
3/4 pound small shells

Steps:

  • For the sauce, heat the olive oil over medium-high heat in a large pot. Add the onion and saute for 5 minutes. Add the beef and lamb, and saute over medium heat for 8 to 10 minutes, until it's no longer pink, crumbling it with the back of wooden spoon. Drain off any excess liquid, add the wine, and cook for 2 more minutes. Add the garlic, cinnamon, oregano, thyme, and cayenne, and continue cooking over medium heat for 5 minutes. Add the tomatoes, 2 teaspoons salt, and 1 teaspoon pepper and simmer, stirring occasionally, for 40 to 45 minutes. Set aside.
  • Preheat the oven to 350 degrees F.
  • For the bechamel, heat the milk and cream together in a small saucepan over medium-low heat until simmering. In a medium saucepan, melt the butter. Add the flour and cook over medium heat, whisking constantly for 2 minutes. Pour the warm milk and cream mixture into the butter and flour mixture, whisking constantly. Continue cooking, stirring occasionally, over medium heat for 5 to 7 minutes, until smooth and thick. Add the nutmeg, 1 teaspoon salt, and 1 teaspoon of pepper. Stir in 3/4 cup of Parmesan cheese, 1/2 cup of the tomato and meat sauce, and allow to cool for 10 minutes. Stir in the eggs and yogurt and set aside.
  • Meanwhile, cook the pasta in a large pot of boiling water until al dente. Don't over-cook because the pasta will later be baked. Drain and set aside.
  • Add the pasta to the meat and tomato sauce, and pour the mixture into a baking dish. Spread the bechamel evenly to cover the pasta and sprinkle with the remaining 3/4 cup Parmesan cheese. Bake for 1 hour, until golden brown and bubbly. Set aside for 10 minutes and serve hot.

MOROCCAN-SPICED PASTITSIO WITH LAMB AND FETA



Moroccan-Spiced Pastitsio with Lamb and Feta image

Provided by Rozanne Gold

Categories     Lamb     Pasta     Bake     Sauté     Low Cal     Dinner     Buffet     Casserole/Gratin     Feta     Potluck     Bon Appétit     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Diabetes-Friendly

Yield Makes 10 servings

Number Of Ingredients 18

2 tablespoons olive oil
1 1/4 cups chopped red onion
2 large garlic cloves, chopped
1 pound ground lamb
1 28-ounce can diced tomatoes in juice
2 tablespoons dried mint
1 1/2 tablespoons ras-el-hanout
1 tablespoon tomato paste
3 teaspoons ground cumin, divided
1 teaspoon ground cinnamon
3 cups whole milk, divided
8 tablespoons (1 stick) unsalted butter, divided
6 tablespoons all purpose flour
3 large eggs, separated
6 ounces feta cheese, crumbled
1 pound penne rigate
1/2 cup freshly grated Parmesan cheese, divided
Ingredient info: Look for ras-el-hanout at specialty foods stores or order it online at adrianascaravan.com.

Steps:

  • Heat oil in large skillet over medium-high heat. Add onion and garlic; sauté until onion softens, about 5 minutes. Add lamb; cook until brown, breaking into small pieces, about 8 minutes. Stir in tomatoes with juice, mint, ras-el-hanout, tomato paste, 2 1/2 teaspoons cumin, and cinnamon. Bring to boil. Reduce heat to medium-low. Simmer until lamb mixture is thick, stirring often, 15 to 18 minutes. Season with salt and pepper.
  • Meanwhile, bring 2 cups milk to simmer in medium saucepan. Remove from heat; cover to keep warm. Melt 6 tablespoons butter in heavy large saucepan over medium heat. Add flour; whisk until smooth. Reduce heat to medium-low; cook until roux is pale golden, whisking often, 3 to 4 minutes. Gradually add warm milk to roux, whisking until sauce is smooth. Whisk 1 cup milk and 3 egg yolks in medium bowl; whisk into sauce. Whisk in feta and 1/2 teaspoon cumin. Bring sauce to boil, whisking often. Reduce heat to medium-low; simmer until slightly thickened, mashing with potato masher to break up cheese, about 5 minutes. Season sauce with salt and pepper. DO AHEAD: Can be made 1 day ahead. Cover; chill. Rewarm over low heat, whisking often, before using.
  • Preheat oven to 400°F. Butter deep 14-cup baking dish. Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain pasta; return to same pot. Mix 2 tablespoons butter into pasta. Add egg whites and 1/4 cup Parmesan; stir to blend.
  • Spread 4 cups pasta in dish. Spread lamb mixture over. Top with remaining pasta. Spoon sauce over; sprinkle with 1/4 cup Parmesan. Place dish on rimmed baking sheet. Bake pastitsio until heated through, about 40 minutes. Let stand 5 to 10 minutes.

MACARONI PASTITSIO WITH FETA CHEESE



Macaroni Pastitsio with Feta Cheese image

This recipe was given to me by a friend in living in Galveston. There is a big Greek community there, and this dish was featured at one of the church pot-luck dinners. It is tasty and quick to make.

Provided by Miss Annie

Categories     Greek

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 5

1 1/2 lbs macaroni
1 cup melted butter
5 eggs
1/2 cup evaporated milk
1 lb feta cheese, cut into small pieces

Steps:

  • Boil the macaroni according to the package instructions.
  • Drain and put in a large bowl.
  • Mix with the melted butter.
  • Beat the eggs in a separate bowl, add the milk and cheese.
  • Pour over the macaroni and mix well.
  • Pour the macaroni mixture into a buttered casserole dish.
  • Cook in a 350ºF oven for 30 minutes.

MAKARONIA PASTITSIO (GREEK CREAMED MACARONI AND CHEESE)



Makaronia Pastitsio (Greek Creamed Macaroni and Cheese) image

Serve hot or serve cold on lettuce leaves. Garnish with paprika, thin slices of lemon and green olives.

Provided by littleturtle

Categories     Cheese

Time 50m

Yield 12-16 serving(s)

Number Of Ingredients 12

2 1/2 quarts water
1 tablespoon sea salt
1 lb elbow macaroni
1/8 teaspoon oregano
1/4 teaspoon garlic powder
1 tablespoon flour
1/2 cup butter, melted
3 eggs
1/4 teaspoon pepper
1/4 teaspoon ground cinnamon
2 1/2 cups warm milk
2 cups grated romano cheese (fresh grated) or 2 cups grated kefalotiri (fresh grated)

Steps:

  • Preheat oven to 350°F.
  • In a large pot, bring water and salt to a rapid boil; add macaroni.
  • Stir a few times with a fork; boil macaroni until al dente according to package directions (7-9 minutes).
  • Drain macaroni well and return to pot.
  • Mix oregano, garlic powder and flour into melted butter.
  • Stir butter into pasta, cover, and keep warm.
  • Beat eggs until frothy.
  • Add pepper, cinnamon, and milk, and beat until well mixed.
  • Place half of the macaroni in a 9x12-inch baking pan that has been sprayed with cooking spray.
  • Cover macaroni with 1/2 cup of cheese.
  • Add another layer of macaroni.
  • Gently pour egg/milk mixture over macaroni, making sure macaroni is well covered.
  • On top of this add a thick layer of cheese.
  • Bake for 25-30 minutes, until top is bubbly and light brown.

PASTITSIO I



Pastitsio I image

Handed down by my mother in law. A family favorite.

Provided by Joan Zaffary

Categories     World Cuisine Recipes     European     Greek

Time 1h45m

Yield 6

Number Of Ingredients 15

1 pound lean ground beef
1 onion, chopped
¾ teaspoon salt
1 pinch ground black pepper
4 ounces tomato sauce
¼ teaspoon ground cinnamon
3 ½ cups macaroni
¼ cup butter
5 tablespoons all-purpose flour
3 ½ cups milk
¾ cup grated Parmesan cheese
¼ teaspoon salt
3 eggs
6 thick slices white bread, toasted and cut into cubes
¼ cup melted butter

Steps:

  • In a large skillet over medium heat, cook ground beef and onion, until meat is brown. Stir in 3/4 teaspoon salt, a pinch of pepper, tomato sauce and cinnamon and cook 1 to 2 minutes more. Set aside.
  • Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Set aside.
  • In a medium saucepan, melt 1/4 cup butter over medium heat. Dump in flour, all at once, and stir until a smooth roux is formed. Pour in 2 1/2 cups milk, a little at a time, stirring until smooth. Stir in 1/4 teaspoon salt, pepper and 1/4 cup Parmesan; bring to a boil, and stir until thickened. Remove from heat.
  • In a small bowl, beat together eggs and 1 cup milk. Set aside.
  • Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13 inch baking dish. Place half the cooked macaroni in the baking dish and top with all of the beef mixture. Sprinkle the remaining 1/2 cup grated Parmesan over the meat. Place the remaining macaroni over the cheese. Pour the egg mixture over the macaroni. Cover all with the white sauce.
  • In a medium bowl, stir together bread cubes and melted butter, until bread is well coated. Place bread cubes evenly over macaroni.
  • Bake 50 to 60 minutes, or until topping is golden brown.

Nutrition Facts : Calories 846.8 calories, Carbohydrate 77.7 g, Cholesterol 426.9 mg, Fat 41.7 g, Fiber 4.3 g, Protein 38.4 g, SaturatedFat 20.2 g, Sodium 1064.9 mg, Sugar 10.8 g

Tips:

  • For a richer flavor, use a combination of ground beef and ground lamb.
  • If you don't have a food processor, you can grate the zucchini and carrots by hand.
  • Be sure to squeeze out excess moisture from the zucchini and carrots before adding them to the meat mixture.
  • Use a large pot or Dutch oven to cook the pasta so that it has plenty of room to cook evenly.
  • Don't overcook the pasta, or it will become mushy.
  • Béchamel sauce can be made ahead of time and stored in the refrigerator for up to 3 days.
  • To make the pastitsio ahead of time, assemble it and bake it according to the recipe instructions. Then, let it cool completely and store it in the refrigerator for up to 3 days. When you're ready to serve, reheat it in a preheated oven at 350 degrees Fahrenheit for about 30 minutes, or until heated through.

Conclusion:

Macaroni pastitsio is a delicious and hearty Greek dish that is perfect for a family meal. It is made with ground beef, pasta, béchamel sauce, and cheese. The pastitsio is then baked in the oven until golden brown and bubbly. This dish is sure to please everyone at the table.

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