Prep Time: 1 hr | Cook Time: 45 mins | Total Time: 1 hr 45 mins | Yield: 8 Servings
Everything you wish for in a dish is in this Ina Garten’s Pastitsio! It is packed with amazing flavors that I’m sure you and your family are going to love! Try this recipe now. Enjoy!
Ingredients:
For the Meat Sauce:
1 lb. lean ground lamb (can substitute for pork)
1 can (28 oz) of San Marzano tomatoes
3 tbsp olive oil
1 lb. lean ground beef
1 large yellow onion, diced
1 tbsp minced garlic (3 large cloves)
1 tsp dried oregano
1 tsp fresh thyme leaves
½ c dry red wine
A pinch of cayenne pepper
Kosher salt and freshly ground black pepper
1 tbsp ground cinnamon
For the Bechamel:
¼ tsp freshly grated nutmeg
1 ½ c freshly grated Parmesan, divided
Salt and freshly ground black pepper
⅔ c Greek yoghurt
4 tbsp (½ stick) unsalted butter
¼ c all-purpose flour
¾ lb. small shells, preferably ziti noodles
2 ½ c of low-fat milk
Directions:
To Make the Meat Sauce:
Place a Dutch oven on the stove and turn the heat to medium-high.
Add olive oil and allow it to become hot.
Add the onion into the hot Dutch oven, then saute for about 5 minutes or until translucent.
Add the ground lamb and ground beef, then cook for about 10 minutes or until crumbly and brown. Spoon any accumulated grease and discard.
Pour in the wine, then stir until well blended. Scrape the bottom of the pot to get the browned bits. Simmer the mixture for about 3 minutes to remove the alcohol content of the wine.
Add thyme, cayenne, oregano, cinnamon, and garlic. Stir until well mixed and cook for 5 minutes.
Add 2 tsp salt, 1 tsp pepper, and tomatoes. Crush the tomatoes with a spatula and stir until well combined. Simmer everything for about 40 minutes. Remove from the heat.
To Make the Bechamel:
Prepare the oven and preheat to 175 degrees C or 350 degrees F.
Place a small saucepan on the stove and turn the heat to medium.
Add butter and allow it to melt.
Add flour, then whisk and cook for about 2 minutes to remove the raw taste.
Add milk and whisk until well blended. Simmer for a few minutes until thick.
Add 1 tsp pepper, 1 tsp salt, and nutmeg to taste. Stir until well blended.
Add ¾ of Parmesan cheese, then stir melted completely. Remove the pan from the stove and allow the sauce to cool for a few minutes.
Add Greek yoghurt, then stir until well blended.
To Assemble:
Refer to the directions provided on the package of the pasta on how to cook it. Drain.
Toss in the cooked pasta with the sauce until well coated.
Transfer the mixture to a 9×13-inch baking dish and spread it evenly. Sprinkle the rest of the cheese on top. Feel free to add more!
Bake for 45 to 60 minutes or until done. Remove from the oven.
Serve and enjoy!