Moroccan-Spiced Pastitsio with Lamb and Feta

A delicious Mediterranean fusion dish combining Greek pastitsio with Moroccan spices. This hearty casserole features layers of spiced ground lamb, penne pasta, and a rich feta cheese sauce, all warmly spiced with ras-el-hanout, cumin, and cinnamon.

8 servings

1 hr 51 min

Published October 4, 2025

Ingredients

•2 tablespoons olive oil
•1¼ cups red onion
•2 large garlic cloves
•1 pound ground lamb
•1 can diced tomatoes
•2 tablespoons dried mint
•1½ tablespoons ras-el-hanout
•1 tablespoon tomato paste
•3 teaspoons ground cumin
•1 teaspoon ground cinnamon
•3 cups whole milk
•8 tablespoons unsalted butter
•6 tablespoons all purpose flour
•3 large eggs
•6 ounces feta cheese
•1 pound penne rigate
•½ cup Parmesan cheese
•ingredient info

Cooking Instructions

1.
Heat oil in large skillet over medium-high heat. Add onion and garlic; sauté until onion softens, about 5 minutes. Add lamb; cook until brown, breaking into small pieces, about 8 minutes. Stir in tomatoes with juice, mint, ras-el-hanout, tomato paste, 2 1/2 teaspoons cumin, and cinnamon. Bring to boil. Reduce heat to medium-low. Simmer until lamb mixture is thick, stirring often, 15 to 18 minutes. Season with salt and pepper.
31 min
2.
Meanwhile, bring 2 cups milk to simmer in medium saucepan. Remove from heat; cover to keep warm. Melt 6 tablespoons butter in heavy large saucepan over medium heat. Add flour; whisk until smooth. Reduce heat to medium-low; cook until roux is pale golden, whisking often, 3 to 4 minutes. Gradually add warm milk to roux, whisking until sauce is smooth. Whisk 1 cup milk and 3 egg yolks in medium bowl; whisk into sauce. Whisk in feta and 1/2 teaspoon cumin. Bring sauce to boil, whisking often. Reduce heat to medium-low; simmer until slightly thickened, mashing with potato masher to break up cheese, about 5 minutes. Season sauce with salt and pepper. DO AHEAD: Can be made 1 day ahead. Cover; chill. Rewarm over low heat, whisking often, before using.
15 min
3.
Preheat oven to 400°F. Butter deep 14-cup baking dish. Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain pasta; return to same pot. Mix 2 tablespoons butter into pasta. Add egg whites and 1/4 cup Parmesan; stir to blend.
15 min
4.
Spread 4 cups pasta in dish. Spread lamb mixture over. Top with remaining pasta. Spoon sauce over; sprinkle with 1/4 cup Parmesan. Place dish on rimmed baking sheet. Bake pastitsio until heated through, about 40 minutes. Let stand 5 to 10 minutes.
50 min

Ingredients

•2 tablespoons olive oil

•1¼ cups red onion

•2 large garlic cloves

•1 pound ground lamb

•1 can diced tomatoes

•2 tablespoons dried mint

•1½ tablespoons ras-el-hanout

•1 tablespoon tomato paste

•3 teaspoons ground cumin

•1 teaspoon ground cinnamon

•3 cups whole milk

•8 tablespoons unsalted butter

•6 tablespoons all purpose flour

•3 large eggs

•6 ounces feta cheese

•1 pound penne rigate

•½ cup Parmesan cheese

•ingredient info

Cooking Instructions

Heat oil in large skillet over medium-high heat. Add onion and garlic; sauté until onion softens, about 5 minutes. Add lamb; cook until brown, breaking into small pieces, about 8 minutes. Stir in tomatoes with juice, mint, ras-el-hanout, tomato paste, 2 1/2 teaspoons cumin, and cinnamon. Bring to boil. Reduce heat to medium-low. Simmer until lamb mixture is thick, stirring often, 15 to 18 minutes. Season with salt and pepper.

31 min

Meanwhile, bring 2 cups milk to simmer in medium saucepan. Remove from heat; cover to keep warm. Melt 6 tablespoons butter in heavy large saucepan over medium heat. Add flour; whisk until smooth. Reduce heat to medium-low; cook until roux is pale golden, whisking often, 3 to 4 minutes. Gradually add warm milk to roux, whisking until sauce is smooth. Whisk 1 cup milk and 3 egg yolks in medium bowl; whisk into sauce. Whisk in feta and 1/2 teaspoon cumin. Bring sauce to boil, whisking often. Reduce heat to medium-low; simmer until slightly thickened, mashing with potato masher to break up cheese, about 5 minutes. Season sauce with salt and pepper. DO AHEAD: Can be made 1 day ahead. Cover; chill. Rewarm over low heat, whisking often, before using.

15 min

Preheat oven to 400°F. Butter deep 14-cup baking dish. Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain pasta; return to same pot. Mix 2 tablespoons butter into pasta. Add egg whites and 1/4 cup Parmesan; stir to blend.

15 min

Spread 4 cups pasta in dish. Spread lamb mixture over. Top with remaining pasta. Spoon sauce over; sprinkle with 1/4 cup Parmesan. Place dish on rimmed baking sheet. Bake pastitsio until heated through, about 40 minutes. Let stand 5 to 10 minutes.

50 min