Pastitsio is a Greek casserole that contains layers of pasta and chopped meat that are topped with a cream sauce. I’ve been eyeing the recipe from Whipped, the food blog, for some time now. My dad really enjoyed this. Blame it on pregnancy food preferences, but I expected more from this multi-step recipe. It was comforting and appetizing, but perhaps not worth the effort on a weeknight. None of the steps are hard, but this is not a dish that you can throw together in minutes. I will say, however, it is a nice alternative to lasagna.
I used Whipped’s recipe and threw in a large eggplant, cubed, for added vegetables. I also added some cinnamon and nutmeg into the meat mixture and lightened the cream sauce by using less butter and eggs. I thought the cinnamon and nutmeg were particularly delicious. I (probably importantly) didn’t have ziti or bucatini, which would have offered some nice texture to the pasta. Food and Wine‘s version uses lamb for a different meat flavor.