Look for the seal.

Beef Pastitsio



Beef Sauce: – 3 pounds ground beef – 1 pound diced red onions – 3 tablespoons minced garlic – 1 1/3 pounds crushed tomatoes – 1 pound tomato paste – 5 cups water – 4 teaspoons ground basil – 2 teaspoons cinnamon – 2 teaspoons ground oregano – 2 teaspoons ground thyme – 1 teaspoon black pepper Cheese Sauce: – 2 1/2 ounces Real California butter – 1/2 cup all-purpose flour – 6 quarts plus 3 cups Real California milk, heated – 1 pound Real California Cheddar cheese, grated – Salt and pepper Assembly: – Cooking spray – 4 pounds cooked mostaccioli or penne pasta – 1 cup breadcrumbs – 4 ounces Real California Dry Jack cheese, grated
Find real california milk products near you
Find & Buy


To make beef sauce, in a large rondo over medium heat, cook beef until no longer pink; drain well. Add onions and garlic; sauté for 3 minutes. Add remaining ingredients; simmer for 10 minutes. (Yield: 3 quarts)

To make cheese sauce, in a large pot, melt butter over medium heat. Add flour and cook, stirring frequently, for 10 minutes. Gradually whisk in milk; reduce heat and simmer for 10-15 minutes. Stir in cheese and season with salt and pepper. (Yield: 2 quarts)

To assemble pastitsio, coat a 20 x 12 x 2-inch hotel pan with cooking spray. Layer, in order, with 2 pounds pasta, 1 1/2 quarts beef sauce, 1 quart cheese sauce, 1/2 cup breadcrumbs and 2 ounces cheese. Repeat layers with remaining ingredients. Bake in 275°F convection oven or 325°F conventional oven for 25 minutes or until pastitsio reaches an internal temperature of 155°F. Cut into 32 servings.

Recipe courtesy of Ida Shen, Assistant Culinary Director, UC Berkeley/Cal Dining

Per Order:

32 servings