Prep Time: 1 hr | Cook Time: 45 mins | Total Time: 1 hr 45 mins | Serves: 8
If you are looking for another meal to entertain, this impressively scrumptious pasta baked in rich tomato meat sauce, cheesy bechamel, and melty Parmesan cheese is your best choice! It’s very comforting and tastes superb!
Ingredients
Meat Sauce:
1 large yellow onion, diced
3 tbsp olive oil
1 tbsp minced garlic (3 large cloves)
1 lb lean ground lamb (can substitute for pork)
1 lb lean ground beef
1/2 c. dry red wine
1 tbsp ground cinnamon
1 tsp dried oregano
1 can (28 oz.) San Marzano tomatoes
Pinch of cayenne pepper
Kosher salt and freshly ground black pepper
1 tsp fresh thyme leaves
Bechamel:
4 tbsp (1/2 stick) unsalted butter
2 1/2 c. low-fat milk
1/4 tsp freshly grated nutmeg
1/4 c. all-purpose flour
1 1/2 c. freshly grated Parmesan, divided
3/4 lb small shells, preferably ziti noodles
2/3 c. Greek yogurt
Salt and freshly ground black pepper
How to make Ina Garten’s Pastitsio
Meat Sauce:
Step 1: Heat the olive oil in a large pot (preferably a Dutch Oven) on medium-high heat. Once the oil is hot, add the onion to the pot and saute for about 5 minutes or until tender. Now, add the ground beef and lamb and cook for additional 10 minutes, breaking the meat as it cooks using a spoon until browned.
Step 2: Drain the excess liquid once done before adding in the wine. Continue to cook for 2 to 3 minutes more or until most of the wine has been absorbed.
Step 3: To the pot, add the garlic along with the cinnamon, oregano, thyme, and cayenne. Let everything cook for another 5 minutes.
Step 4: After 5 minutes, add the tomatoes to the pot and season with 2 tsp salt and 1 tsp pepper. If needed, crush the tomatoes using a spoon. Allow the sauce to simmer for about 40 to 45 minutes, stirring often. Once done, set the sauce aside.
Bechamel:
Step 5: Prepare the oven. Preheat it to 350 degrees F.
Step 6: In a small saucepan, melt the butter over medium heat. Using a wooden spoon, stir in the flour and let it cook for about 2 minutes until the raw flour smell is gone.
Step 7: Pour in the milk, stirring often, then decrease the heat to a simmer. Continue whisking for an additional 7 to 8 minutes until the milk has thickened enough to coat the back of the wooden spoon. Now, add the nutmeg, 1 tsp salt, and 1 tsp pepper once the mixture has thickened and is smooth. If needed, adjust the seasoning to taste. Lastly, whisk in the 3/4 cup of Parmesan cheese. Take the pot off the heat and let the mixture cool for about 10 minutes, before stirring in the Greek yoghurt.
Step 8: In the meantime, cook the pasta in a large pot with boiling salted water until al dente. Drain the pasta once done and add to the sauce. Toss to coat, then pour the mixture into a 9 x 13-inch lasagna baking dish, spreading it evenly. On top, sprinkle the rest of the cheese.
Step 9: This is optional, but if desired, you can also sprinkle a final layer of mozzarella in addition to the Parmesan. Place the baking dish in the preheated oven and bake the lasagna for about 45 to 60 minutes or until golden brown and bubbly.
Notes:
The original bechamel recipe calls for whole milk, heavy cream, and eggs. I did mine differently by using low-fat milk instead and no eggs.
You can prep the meat/tomato sauce and the bechamel in advance, then assemble the next day.
Ingredients
- Meat Sauce:
- 1 large yellow onion, diced
- 3 tbsp olive oil
- 1 tbsp minced garlic (3 large cloves)
- 1 lb lean ground lamb (can substitute for pork)
- 1 lb lean ground beef
- 1/2 c. dry red wine
- 1 tbsp ground cinnamon
- 1 tsp dried oregano
- 1 can (28 oz.) San Marzano tomatoes
- Pinch of cayenne pepper
- Kosher salt and freshly ground black pepper
- 1 tsp fresh thyme leaves
- Bechamel:
- 4 tbsp (1/2 stick) unsalted butter
- 2 1/2 c. low-fat milk
- 1/4 tsp freshly grated nutmeg
- 1/4 c. all-purpose flour
- 1 1/2 c. freshly grated Parmesan, divided
- 3/4 lb small shells, preferably ziti noodles
- 2/3 c. Greek yoghurt
- Salt and freshly ground black pepper
Instructions
Meat Sauce:
Step 1: Heat the olive oil in a large pot (preferably a Dutch Oven) on medium-high heat. Once the oil is hot, add the onion to the pot and saute for about 5 minutes or until tender. Now, add the ground beef and lamb and cook for additional 10 minutes, breaking the meat as it cooks using a spoon until browned.
Step 2: Drain the excess liquid once done before adding in the wine. Continue to cook for 2 to 3 minutes more or until most of the wine has been absorbed.
Step 3: To the pot, add the garlic along with the cinnamon, oregano, thyme, and cayenne. Let everything cook for another 5 minutes.
Step 4: After 5 minutes, add the tomatoes to the pot and season with 2 tsp salt and 1 tsp pepper. If needed, crush the tomatoes using a spoon. Allow the sauce to simmer for about 40 to 45 minutes, stirring often. Once done, set the sauce aside.
Bechamel:
Step 5: Prepare the oven. Preheat it to 350 degrees F.
Step 6: In a small saucepan, melt the butter over medium heat. Using a wooden spoon, stir in the flour and let it cook for about 2 minutes until the raw flour smell is gone.
Step 7: Pour in the milk, stirring often, then decrease the heat to a simmer. Continue whisking for an additional 7 to 8 minutes until the milk has thickened enough to coat the back of the wooden spoon. Now, add the nutmeg, 1 tsp salt, and 1 tsp pepper once the mixture has thickened and is smooth. If needed, adjust the seasoning to taste. Lastly, whisk in the 3/4 cup of Parmesan cheese. Take the pot off the heat and let the mixture cool for about 10 minutes, before stirring in the Greek yoghurt.
Step 8: In the meantime, cook the pasta in a large pot with boiling salted water until al dente. Drain the pasta once done and add to the sauce. Toss to coat, then pour the mixture into a 9 x 13-inch lasagna baking dish, spreading it evenly. On top, sprinkle the rest of the cheese.
Step 9: This is optional, but if desired, you can also sprinkle a final layer of mozzarella in addition to the Parmesan. Place the baking dish in the preheated oven and bake the lasagna for about 45 to 60 minutes or until golden brown and bubbly.
Notes
The original bechamel recipe calls for whole milk, heavy cream, and eggs. I did mine differently by using low-fat milk instead and no eggs. You can prep the meat/tomato sauce and the bechamel in advance, then assemble the next day.
