Pastitsio
Ingredients
The meat sauce
-
2
tablespoons
olive oil
-
1
large
onion, diced
-
2
pounds
ground lamb
-
2
teaspoons
kosher salt
-
6
cloves
garlic, rough chopped
-
½
cup
red wine
-
3
teaspoons
ground cinnamon
-
2
teaspoons
ground cumin
-
2
teaspoons
dried oregano
-
1
teaspoon
pepper
-
1
can (28 ounces)
crushed tomatoes
-
1
tablespoon
tomato paste
The béchamel sauce
-
3
tablespoons
olive oil or butter
-
¼
cup
all-purpose flour
-
2½
cups
whole milk
-
½
teaspoon
ground nutmeg
-
¾
teaspoon
kosher salt
-
¼
teaspoon
white pepper
-
½
cup
grated Parmesan
-
½
cup
plain Greek yogurt
-
2
extra large
eggs, beaten
The pasta and garnish
-
¾
pound
penne pasta
-
½
cup
parmesan for sprinkling
-
1
tablespoon
fresh thyme for garnish
Instructions
- Start the lamb bolognese by heating oil in a pot, adding onion, ground meat, and salt. Cook until browned, then add red wine and cook until evaporated. Stir in garlic and spices, then add crushed tomatoes and simmer.
- Preheat the oven to 400°F. While the sauce simmers, prepare the béchamel sauce by heating oil, whisking in flour, then adding milk gradually until thickened. Add seasonings and cheese, then let cool.
- Cook the pasta according to package instructions and drain.
- Once the béchamel has cooled slightly, mix in yogurt and beaten eggs. Combine cooked pasta with the bolognese sauce and transfer to a greased baking dish. Top with béchamel and additional cheese.
- Bake for 30 minutes until golden and bubbly. Garnish with fresh thyme before serving.
Nutrition Facts (estimated)
Servings
10
Calories
433
Total fat
30.3g
Total carbohydrates
13.6g
Total protein
26.7g
Sodium
466.8mg
Cholesterol
113.8mg
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