Pasta and Lamb Casserole (Pastitsio)
A hearty Greek-style casserole combining layers of ziti pasta with spiced ground lamb in tomato sauce, topped with a rich béchamel sauce and cheese. This classic pastitsio features warm spices like cinnamon, nutmeg, and allspice for an aromatic and comforting dish.
Ingredients
- •2 medium onions
- •2 tablespoons olive oil
- •2 large garlic cloves
- •2 pounds ground lamb
- •1 can whole tomatoes
- •1 can whole tomatoes
- •4 sprigs thyme
- •1¼ teaspoons ground cinnamon
- •1¼ teaspoons ground allspice
- •½ teaspoon grated nutmeg
- •¼ teaspoon ground cloves
- •7 tablespoons unsalted butter
- •6 tablespoons all-purpose flour
- •7 cups whole milk
- •¾ teaspoon grated nutmeg
- •1 cup grated Parmigiano-Reggiano
- •5 large egg yolks
- •2 pounds ziti
- •1¾ cups coarse fresh bread crumbs
- •¼ cup grated Parmigiano-Reggiano
Cooking Instructions
- 1.
Cook onions in oil in a 12-inch heavy skillet over medium heat, stirring frequently, until softened, about 7 minutes. Add garlic and cook, stirring, 1 minute. Increase heat to high, then stir in lamb and cook, stirring occasionally and breaking up any lumps with a fork, until meat starts to brown, about 15 minutes.
23 min
- 2.
Meanwhile, drain both cans of tomatoes, reserving juice, and chop.
5 min
- 3.
Pour off excess fat from skillet, then stir in tomatoes with their juice, thyme, spices, and 1 1/2 teaspoons salt. Simmer over low heat, partially covered, until some liquid has evaporated but sauce is still moist, about 40 minutes. Discard thyme.
40 min
- 4.
Melt butter in a heavy medium pot over medium heat. Whisk in flour, then cook roux, whisking frequently, until pale golden, about 6 minutes.
6 min
- 5.
Meanwhile, heat milk in a heavy medium saucepan until just about to boil. Add milk to roux in a stream, whisking constantly until very smooth. Bring sauce to a boil over medium heat, whisking, then cook, whisking, 1 minute. Remove from heat and stir in nutmeg, cheese, and 1 tablespoon salt.
10 min
- 6.
Lightly beat yolks in a bowl. Gradually whisk in 2 cups béchamel, then whisk yolk mixture into remaining béchamel in saucepan. Cover with a round of buttered wax paper (buttered side down).
5 min
- 7.
Preheat oven to 375°F with rack in middle. Cook ziti in a pasta pot of boiling salted water (3 tablespoons salt for 6 quarts water) until al dente.
12 min
- 8.
Drain pasta, then transfer to a large bowl and stir in 1 cup béchamel.
3 min
- 9.
Arrange one third of pasta lengthwise in 1 layer in a large (17-by 11-inch) baking pan (about 2 inches deep).
5 min
- 10.
Add half of meat sauce (about 3 cups) to baking pan, spreading evenly over pasta.
3 min
- 11.
Make another layer of pasta and top with remaining meat sauce, then arrange remaining pasta on top.
5 min
- 12.
Spread remaining béchamel (about 6 cups) evenly over top layer of pasta.
3 min
- 13.
Stir together bread crumbs and cheese and sprinkle evenly over top of pastitsio.
2 min
- 14.
Bake until crumbs are golden brown and sauce is bubbling, about 45 minutes.
45 min
