Pastitsio

By kmad

Ingredients

• For the Tomato Meat Sauce:
• 3 tablespoons good olive oil
• 1 1/2 cups chopped yellow onion (1 large)
• 1 pound lean ground beef
• 1 pound lean ground lamb
• 1/2 cup dry red wine
• 1 tablespoon minced garlic (3 large cloves)
• 1 tablespoon ground cinnamon
• 1 teaspoon dried oregano
• 1 teaspoon fresh thyme leaves
• Pinch of cayenne pepper
• 1 (28-ounce) can crushed tomatoes in puree
• Kosher salt and freshly ground black pepper
• For the Bechamel:
• 1 1/2 cups whole milk
• 1 cup heavy cream
• 4 tablespoons (1/2 stick) unsalted butter
• 1/4 cup all-purpose flour
• 1/4 teaspoon freshly grated nutmeg
• 1 1/2 cups freshly grated Parmesan or Kasseri cheese
• 2/3 cup Greek-style yogurt, such as Fage total
• 1 pound small shells
• 2 extra-large eggs, beaten

Details

Servings 8
Adapted from foodnetwork.com

Preparation

Step 1

Preheat the oven to 350 degrees F.

For the bechamel, heat the milk and cream together in a small saucepan over medium-low heat until simmering. In a medium saucepan, melt the butter. Add the flour and cook over medium heat, whisking constantly for 2 minutes. Pour the warm milk and cream mixture into the butter and flour mixture, whisking constantly. Continue cooking, stirring occasionally, over medium heat for 5 to 7 minutes, until smooth and thick. Add the nutmeg, 1 tablespoon of salt, and 1 teaspoon of pepper. Stir in 3/4 cup of Parmesan cheese, 1/2 cup of the tomato and meat sauce, and allow to cool for 10 minutes. Stir in the yogurt and set aside.

Meanwhile, cook the pasta in a large pot of boiling water until al dente. Don't over-cook because the pasta will later be baked. Drain and set aside.

To assemble, brush a square or oval gratin or baking dish with olive oil. Add the pasta to the meat and tomato sauce, stir in the eggs, and pour the mixture into the baking dish. Spread the bechamel evenly to cover the pasta and sprinkle with the remaining Parmesan cheese. Bake for 1 hour, until golden brown and bubbly. Set aside for 10 minutes and serve hot.