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.
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
