Prep Time: 1 hr | Cook Time: 45 mins | Total Time: 1 hr 45 mins | Yield: 8 Servings
The rich and meaty sauce of this Pastitsio is legendary! Made from simple ingredients, this dish is ready in less than 2 hours. Enjoy!
Ingredients:
For the Meat Sauce:
1 tsp dried oregano
1 tsp fresh thyme leaves
1 lb. lean ground lamb (can substitute for pork)
1 can (28 oz) of San Marzano tomatoes
1/2 c dry red wine
A pinch of cayenne pepper
1 tbsp ground cinnamon
3 tbsp olive oil
1 large yellow onion, diced
Kosher salt and freshly ground black pepper
1 tbsp minced garlic (3 large cloves)
1 lb. lean ground beef
For the Bechamel:
4 tbsp (1/2 stick) unsalted butter
1 1/2 c freshly grated Parmesan, divided
3/4 lb. small shells, preferably ziti noodles
2 1/2 c of low-fat milk
Salt and freshly ground black pepper
2/3 c Greek yogurt
1/4 c all-purpose flour
1/4 tsp freshly grated nutmeg
Directions:
To Make the Meat Sauce:
Place a Dutch oven on the stove and turn the heat to medium-high. Add olive oil and allow it to become hot. Add the onion, then sauté for a few minutes until soft.
Add the ground lamb and ground beef, then cook for about 10 minutes or until crumbly and brown. Remove any accumulated fat.
Stir in the wine and scrape the bottom of the pot to get the browned bits. Stir everything until well incorporated. Let the mixture simmer for 3 minutes.
Add oregano, garlic, thyme, cayenne, and cinnamon. Stir to combine and cook just until aromatic.
Stir in 2 tsp salt, tomatoes, and 1 tsp pepper. Simmer for 40 minutes.
To Make the Bechamel:
Prepare the oven and preheat it to 175 degrees C or 350 degrees F.
Place a small saucepan on the stove and turn the heat to medium. Add butter and allow it to melt. Add flour, then whisk and cook for a minute.
Whisk in the milk until well incorporated and simmer until the texture of the sauce becomes thick.
Stir in 1 tsp pepper, 1 tsp salt, and nutmeg until well blended.
Add 3/4 of Parmesan cheese, then stir until melted. Remove from the heat and let it cool.
Add Greek yogurt and stir until well incorporated.
To Assemble:
Refer to the directions provided on the package of pasta on how to cook it. Drain and rinse with cold water to remove excess starch.
Add the cooked pasta into the pan with the sauce, then toss to coat Move the mixture to a 9×13-inch baking dish and spread it evenly. Top with the rest of the cheese.
Place the dish in the preheated oven and bake for about 45 minutes to 1 hour.
Serve and enjoy!
Ingredients
- For the Meat Sauce:
- 1 tsp dried oregano
- 1 tsp fresh thyme leaves
- 1 lb. lean ground lamb (can substitute for pork)
- 1 can (28 oz) of San Marzano tomatoes
- 1/2 c dry red wine
- A pinch of cayenne pepper
- 1 tbsp ground cinnamon
- 3 tbsp olive oil
- 1 large yellow onion, diced
- Kosher salt and freshly ground black pepper
- 1 tbsp minced garlic (3 large cloves)
- 1 lb. lean ground beef
- For the Bechamel:
- 4 tbsp (1/2 stick) unsalted butter
- 1 1/2 c freshly grated Parmesan, divided
- 3/4 lb. small shells, preferably ziti noodles
- 2 1/2 c of low-fat milk
- Salt and freshly ground black pepper
- 2/3 c Greek yogurt
- 1/4 c all-purpose flour
- 1/4 tsp freshly grated nutmeg
Instructions
To Make the Meat Sauce:
Place a Dutch oven on the stove and turn the heat to medium-high. Add olive oil and allow it to become hot. Add the onion, then sauté for a few minutes until soft.
Add the ground lamb and ground beef, then cook for about 10 minutes or until crumbly and brown. Remove any accumulated fat.
Stir in the wine and scrape the bottom of the pot to get the browned bits. Stir everything until well incorporated. Let the mixture simmer for 3 minutes.
Add oregano, garlic, thyme, cayenne, and cinnamon. Stir to combine and cook just until aromatic.
Stir in 2 tsp salt, tomatoes, and 1 tsp pepper. Simmer for 40 minutes.
To Make the Bechamel:
Prepare the oven and preheat it to 175 degrees C or 350 degrees F.
Place a small saucepan on the stove and turn the heat to medium. Add butter and allow it to melt. Add flour, then whisk and cook for a minute.
Whisk in the milk until well incorporated and simmer until the texture of the sauce becomes thick.
Stir in 1 tsp pepper, 1 tsp salt, and nutmeg until well blended.
Add 3/4 of Parmesan cheese, then stir until melted. Remove from the heat and let it cool.
Add Greek yogurt and stir until well incorporated.
To Assemble:
Refer to the directions provided on the package of pasta on how to cook it. Drain and rinse with cold water to remove excess starch.
Add the cooked pasta into the pan with the sauce, then toss to coat Move the mixture to a 9×13-inch baking dish and spread it evenly. Top with the rest of the cheese.
Place the dish in the preheated oven and bake for about 45 minutes to 1 hour.
Serve and enjoy!
