Moroccan-Spiced Pastitsio with Lamb and Feta

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. 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. 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. 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. 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