Pastitsio

Page 126

Cuisine: Greek | Course Type: Main Courses

(1 review)

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Recipe Review

I have made pastitsio twice and this recipe is the better one but, it is still dry. I have to figure out how to change that. Possibly making extra sauce and mixing the pasta with it.

The recipe called for an 11x14x2 pan. I didn't have that, so I got a tin foil roasting pan. It makes a ton. I think that if I use a a pound of pasta then I might be able to drop the pan size down to 9x13. Now that I have made it once I am comfortable enough to play around to make it fit in that 9x13 pan.

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