• Traditional Greek “Pasta for Pastitsio” (Pound of Penne can be used as a substitute)
  • 5 Eggs, separated
  • 2 cups of milk
  • 4 oz. butter
  • 4 tablespoons of flour
  • ¾ Cup grated Romano or Kefalotyri Greek cheese
  • ½ Cup olive oil
  • 1 Medium onion chopped
  • 2 lbs. extra lean ground beef
  • 1 16 oz. canned tomato sauce
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • 3 Tablespoons bread crumbs



  1. Boil pasta according to package directions.
  2. Drain pasta when done and place in a large bowl.
  3. Add ½ cup cheese and beaten egg whites to drained pasta; mix well and set aside.


Directions for Beschamel Sauce

  1. Heat milk in microwave (or medium sauce pan if you prefer) and set aside.
  2. In a medium pot, over medium heat, melt butter and add flour.
  3. Whisk for 1-2 minutes to make a paste.
  4. Add hot milk to your butter and flour mixture.
  5. Whisk mixture briskly to avoid sauce getting lumpy.
  6. Once slightly thickened, remove from heat and add the  (well beaten) egg yolks a little at a time until all are incorporated. 
  7. Place pot back over low heat and continue to stir until mixture reaches desired thickness.


Directions for Meat Sauce

  1. In medium pot, add olive oil and sauté onions. 
  2. Add salt and pepper to the pot with the onions then add the ground beef, stirring well to break up ground beef and incorporate with onion mixture.
  3. After ground beef has browned, add tomato sauce to pot, stirring well.
  4. Cook for 10 minutes and set aside.


Directions for assembling Pastitsio

  1. Pre-heat oven to 350 Degrees.
  2. Butter a 14x9x3 baking dish.
  3. Add half the pasta mixture to baking dish and spread around.
  4. Spread meat sauce evenly on top of pasta.
  5. Add the rest of the pasta on top of the meat sauce.
  6. Pour Beschamel Sauce over top layer of pasta and spread evenly.
  7. Sprinkle top with Breadcrumbs and some extra grated cheese if you wish.
  8. Bake for 30 minutes or until golden on top.