macaroni pastichio

Baked Macaroni with Minced Meat (Macaroni Pastitsio/ Tou Fourno)

Baked Macaroni with Minced Meat (Macaroni Pastitsio/ Tou Fourno)


macaroni pastichio

This Greek style lasagna is a well-loved and popular dish with Greeks, worldwide. My kids love it.

Here is my Auntie Loulla of Kosmos Restaurant‘s recipe below.



(Serves 8)

For the filling

  • 700g (1 ½ lb.) minced lamb, beef, pork or chicken
  • 1 tbsp. olive oil
  • 1 medium onion, finely chopped
  • 2 cloves garlic, crushed and chopped
  • 1x 450g canned, chopped tomatoes
  • 1 glass red dry wine
  • 1 tbsp. tomato puree
  • ½ tsp. ground cinnamon
  • 1 tsp. sugar
  • 2-3 tbsp. chopped parsley
  • 1 tbsp. chopped mint
  • Salt and freshly ground black pepper
  • For the pasta
  • 500g (1lb) Misco Greek thick macaroni
  • 50g (2oz) butter, softened
  • 50g (2oz) grated Kefalodyri, halloumi or parmesan cheese
  • ½ tsp. ground cinnamon
  • 1 tbsp. chopped mint
  • 2 eggs, lightly beaten
  • Salt and pepper
  • Béchamel
  • 75g (3oz) butter
  • 100g (4oz) plain flour
  • 850ml (1 ½pints) full fat milk
  • 40g (1 ½ oz.) grated cheese plus extra for topping
  • 2 eggs, lightly beaten
  • Salt and white pepper
  • A pinch of grated nutmeg

35 x 24cm (14 x 9 ½ inch) square oven proof dish



Prepare the filling first. Heat the olive oil in a large frying pan or a wok (which I prefer) and sauté the onions for few minutes. Add the garlic and mincemeat and stir-fry until the mince is brown. Pour in the wine and allow to boil then mix the chopped tomatoes, tomato puree, cinnamon, sugar and season with salt and pepper. Mix in the herbs and simmer for 30 minutes. Taste and adjust seasoning.

Place the macaroni in a large saucepan of boiling salted water, cook until just tender, then drain and return to the saucepan. Season and mix in the butter. Allow to cool a little then mix in the cheese, cinnamon, herbs and the eggs.

Make the béchamel sauce in a medium, round heavy-saucepan over a low heat. Melt the butter and add the flour, cooking for about 2 minutes or until flour is golden brown. Remove from the heat and gradually stir in the milk, stirring all the time using a whisk until you have a smooth paste. Return to the heat stirring constantly until the sauce has thickened. Mix in the beaten eggs and cheese and season to taste.   

Preheat the oven to 190°C/375 f gas mark 5.

To assemble the macaroni, butter the oven dish and put half the cooked macaroni evenly in to the base of the dish and top with the mincemeat filling before covering with the remaining macaroni. Pour the béchamel sauce on top and spread to completely cover, sprinkle with cheese, and nutmeg. Bake for 40-45 minutes or until golden brown and leave to cool for at least 10 minutes, before serving. Cut into large square portions, and serve accompanied with a salad.

Do also join Loulla’s private Facebook Group which has thousands of members: Loulla’s Recipe Share.

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