MORFAT Homemade Pastitsio

  • 1/2 cup olive oil
  • 2 sachets MORFAT Bechamel
  • 1 1/2 liters milk
  • 1 chopped onion
  • 700gr. beef mincemeat
  • 1/2 cup tomato juice
  • 500gr. macaroni No 2 for pastitsio
  • 4 tablespoons butter
  • 400gr. grated cheese
  • 2 – 3 eggs, beaten lightly
  • salt, pepper
  • Pinch sugar



1. Begin with the meat filling. Heat olive oil in a large sauté pan. Add the onion and cook for 5’. Then add the mincemeat beef and cook over medium-high heat for 5’. Add the tomato juice, salt pepper and sugar and simmer for 30’- 40’ until all juices are evaporated.

2. Prepare MORFAT Bechamel according to package instructions, add the eggs and half quantity (200gr) of the cheese. Boil the pasta in plenty of salted water and drain well. Sprinkle the cheese over the pasta and mix with melted butter.

3. Add a bit of MORFAT Bechamel to the pasta and layer in a buttered pan. Layer the bottom with half the pasta and press down so that they are somewhat flat. Add the meat filling in an even layer to the pasta. Top with the rest of the MORFAT Bechamel. Cook at 200ο C for approximately 1 hour and serve in squared pieces.


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Greek Version