Prep Time: 1 hr | Cook Time: 45 mins | Total Time: 1 hr 45 mins | Yield: 8 Servings
Talk about a perfect dish! This Pastitsio is my ultimate comfort food! Try this recipe now and I promise you that it is worth all your time and effort. Enjoy!
Ingredients:
For the Meat Sauce
1 lb. lean ground lamb (can substitute for pork)
1 lb. lean ground beef
1 tbsp minced garlic (3 large cloves)
3 tbsp olive oil
½ c dry red wine
1 can (28 oz.) San Marzano tomatoes
1 large yellow onion, diced
1 tsp fresh thyme leaves
Kosher salt and freshly ground black pepper
1 tsp dried oregano
1 tbsp ground cinnamon
Pinch of cayenne pepper
For the Bechamel
4 tbsp (½ stick) unsalted butter
¼ c all-purpose flour
2 ½ c low-fat milk
⅔ c Greek yoghurt
¼ tsp freshly grated nutmeg
¾ lb. small shells, preferably ziti noodles
1 ½ c freshly grated Parmesan, divided
Salt and freshly ground black pepper
Directions:
For the Meat Sauce
Place a large pot on the stove and turn the heat to medium-high.
Add olive oil and allow it to become hot.
Add the onion, then sauté until translucent.
Add the lamb ground beef. Cook until crumbly and brown. Discard any excess fat.
Pour in the wine, then stir until well blended. Simmer for about 2 minutes or until most of the liquid has evaporated.
Add the cinnamon, oregano, garlic, cayenne, and thyme. Stir and cook for about 5 minutes.
Add tomatoes, salt, and pepper. Stir and cook until the tomatoes are soft. Simmer everything for about 40 minutes, then remove from the heat.
For the Bechamel
Prepare the oven and preheat to 175 degrees C or 350 degrees F.
Place a small pan on the stove and turn the heat to medium.
Add butter and allow it to melt.
Add the flour, then whisk and cook for about 2 minutes.
Pour in milk, then whisk until well blended. Simmer for 8 minutes or until the texture of the sauce becomes thick.
Add salt, pepper, and nutmeg. Stir until well blended.
Add ¾ cup of Parmesan cheese, then stir until well blended.
Remove the pan from the heat and allow the mixture to cool for a few minutes.
Add the Greek Yogurt and stir until well blended.
Refer to the directions provided on the package of the pasta on how to cook it. Drain and set aside.
Add the pasta into the pan with the meat sauce. Toss until well coated.
Transfer everything into a 9×13-inch lasagna baking dish and spread it evenly.
Pour the bechamel on top of the pasta mixture and spread it evenly.
Top the dish with the rest of the cheese.
Place it inside the preheated oven and bake for about 45 minutes to one hour or until the top turns golden brown.
Remove from the oven and let it rest for a few minutes at room temperature.
Serve warm and enjoy!
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