Evelyn/Athens Pastitsio, I would like to make it and hold unbaked for several hours. Has anyone

I think of pastitsio as similar to lasagne, so I would be in inclined to bake ahead and

gently reheat, especially with the eggs in the bechemel sauce. I've never made this version, but I would be afraid the sauce would break if made ahead and stored unbaked.

 
Thanks Lisa, I think I'll switch to a recipe that states can be made ahead then baked before serving

 
I think you could make in the morning and refrigerate until you want to bake it later that day.

One word of caution, I think Penne would work better than Rigatoni. I've noticed that Rigatoni continues to grow after cooking when left to sit in a sauce. Just my experience with it in soups. Not sure how it would be in a casserole. I have not had that same experience with Penne, it seems to behave in a sauce.

 
Just found this Pastitsio reheating advice. . .

The recipe below says; "•Pastitsio can be baked 1 day ahead and chilled (covered once cool). Reheat in a 350°F oven, covered, until heated through, about 45 minutes." I would guess it would actually take somewhat longer if you put in in straight from the fridge, so it would be best to keep an eye on it.

Found on Epicurious. Recipe for Pastitsio, scroll down to see last paragraph of recipe at link below. This recipe has the greek style of bechamel, with 5 egg yolks in it.

http://www.epicurious.com/recipes/food/views/pasta-and-lamb-casserole-em-pastitsio-em-350934

 
I think it can be held and baked. I never reheat lasagna, for example, but bake it

fresh for the occasion. Same for a moussaka that has a very similar bechamel as part of it.

 
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