Lisa - thanks for pointing that out. Somehow I was not otherwise drawn to a hamburger helper thread, LOL! I will definitely have to give that recipe a shot.

If you like pastitsio I also recommend Cooks Illustrated's recipe. I also have a recipe for a much more labor intensive version that is worth the effort. I could post either or both if you are interested.

Here is a link that might be useful: hamburger helper thread

I would love to take a look at your recipe. I will see if I can find the CI recipe. Do you think it is online?
Lisa

i'm so glad the kids enjoyed it lisa (and happy to know that all is well with you and yours)! since the advent of the internet, i've larned there are nearly as many variations on pastitsio as there are for lasagna. when i first tasted this dish about 35+ years ago, i'd never had anything like it and was positively thrilled with the flavors! in any case, i'd love to see both of your recommendations, foodonastump!

Well I am still trying to find the Cook's recipe online so I do not have to type it, but I am actually happy to have a reason to type out the other recipe. My current copy is sloppily scrawled on an crumply sheet of paper, which is probably why it always seems so daunting to make. Some of the spice quantities in the ingredients list seem off as compared to the recipe (ras el hanout, cinnamon and aleppo), not sure if I copied them wrong or what, but I just use my judgement. Here goes:

Pastitsio
From "New Greek Cuisine" by Jim Botsacos

cup dry currants
½ cup olive oil
1 lb 90% lean ground beef
1 lb lean ground lamb
2.5 Tbsp ras el hanout
1 tsp Aleppo pepper
1.5 Tbsp cinnamon
Kosher salt
Fresh ground pepper
3 cups finely diced onion
6 cloves garlic, sliced
2 cups dry red wine
2 ½ cups crushed tomatoes with juices
1 lb penne
Tomato sauce (recipe follows)
Yogurt béchamel (recipe follows)
¼ cup grated kefalotyri cheese [I use kasseri because that is what I can find.]

1. Soak currants in hot water for 30 minutes, drain and set aside.

2. In large skillet over medium heat, brown batches of ¼ cup each lamb and beef with 1 Tbsp oil until lightly browned, add ¼ tsp each of ras el hanout and Aleppo, and a pinch of cinnamon, salt and pepper. Drain in a colander and repeat.

3. To a saucepan over medium heat, add 2 Tbsp olive oil, onion, and a pinch of salt. Cover and cook 10 minutes. Add garlic and cook 1 minute. Add wine and cook, stirring, until the pan is almost dry, about 25 minutes. Add tomatoes, simmer stirring once, 10-12 minutes. Add meat, combine. Season to taste with ras el hanout, cinnamon and Aleppo, making a very aromatic mixture. Add currants and cook 5 minutes. Transfer to a bowl and cool.

4. Cook pasta to al dente, drain well and dump into an ice bath, drain well.

5. Put pasta in a large bowl and stir in 2 Tbsp olive oil.

6. Preheat oven to 325.

7. Pour ¼ cup tomato sauce into pasta and turn to coat.

8. Pour ¾ cup tomato sauce into deep 10" round casserole.

9. Pour pasta on top, spread to an even layer.

10. Spoon meat over pasta to an even layer.

11. Spread 3 cups of béchamel over the meat.

12. Sprinkle with cheese.

13. Bake in center of the oven for 25 minutes.

14. Turn oven to broil, and broil about 5 minutes until golden brown. Let rest 5 minutes before serving.

Tomato Sauce (makes 3 cups)

¼ cup olive oil
4 garlic cloves, sliced
1 tsp Greek oregano
Salt and Pepper
28 oz can crushed tomatoes with juice

In medium saucepan over medium heat, sauté garlic 2 minutes. Add oregano and a pinch of salt and cook 1 more minute. Add tomatoes and bring to a boil. Simmer 25 minutes, skimming off foam. Remove from heat until ready to use.

Yogurt Béchamel Sauce

1 bay leaf
½ medium onion, peeled
2 whole cloves
1 ½ cups whole milk
1 ½ cups heavy cream
1 ½ Tbsp unsalted butter
½ cup AP flour
Salt and Pepper
Nutmeg
½ cup Greek yogurt

1. Attach bay leaf to onion by piercing with cloves

2. Add milk and cream to a medium sauce pan over medium heat. Cook without stirring until barely simmering, about 5 minutes, and remove from heat.

3. Heat butter in another saucepan over medium heat and add flour. Cook, stirring constantly, for 3 minutes. Remove from heat and add milk slowly.

4. When well blended, put back on medium heat. Add onion and simmer 10 minutes. Season with salt, pepper and nutmeg. Remove from heat and set aside to cool.

5. When cool, fold in yogurt and set aside until ready to use.