Traditional Pastitsio

Recipe provided by Kita Roberts | Serves 8 | Prep: 30 mins. | Cook: 1 hr, 25 mins. | Rest: 20 mins.

This is how real Greek grandmas make pastitsio! Start with cinnamon-spiced lamb, add a base of sturdy tubular pasta, and pour over a rich, creamy béchamel that sets just right.

Directions

Cook the Pasta

1. Pre-heat your oven to 350°F. Grease a 9×13-inch baking dish.

2. Boil the pasta in well-salted water (1 tbsp kosher salt) until just shy of al dente. Drain well.

3. Whisk 2 egg whites with a pinch of salt. Immediately toss the hot pasta with the egg whites to coat; set aside.

Make the Lamb Sauce

1. In a wide skillet, heat 2 tbsp olive oil over medium heat until just shimmering.

2. Add onion and cook 5–6 min until soft.

3. Stir in garlic for 30 seconds until fragrant.

4. Add the ground lamb and cook, breaking up, until no longer pink with some good browning.

5. Season the lamb with 1 tsp kosher salt, ½ tsp pepper, and 1 tsp ground cinnamon.

6. Stir in tomato paste; cook for 1 minute until a dark rusty color.

7. Add the crushed tomatoes, red wine, chicken broth, bay leaf, and cinnamon stick, scraping up any browned bits stuck to the bottom of the pan with a wooden spoon.

8. Simmer for 15–20 min until thickened and spoonable.

9. Remove the bay leaf and cinnamon stick; and taste before seasoning with more salt if needed.

Make the Béchamel

1. In a saucepan, melt 6 tbsp of butter over medium heat.

2. Whisk in ½ cup flour; cook for 2 minutes.

3. Gradually whisk in 4 cups of warm milk until smooth.

4. Simmer, continuously whisking, for 3 to 4 min until lightly thickened.

5. Remove the pan from the heat and whisk in ¾ tsp kosher salt and ¼ tsp nutmeg.

6. In a small bowl, whisk 2 egg yolks.

7. Slowly ladle in 1 cup of the hot sauce into the bowl while whisking the eggs to temper.

8. Then whisk yolk mixture back into the pot. Stir in ½ cup Parmesan cheese.

Assemble

1. Spread all of the egg-white–coated pasta in the prepared baking dish.

2. Spoon the lamb sauce evenly over the pasta.

3. Carefully, pour the béchamel over the top; tap the pan to level it all.

Bake & Serve

1. Bake for 35–40 minutes, until the top is set with light golden spots.

2. Rest for 15–20 minutes before slicing to give you the best square slices or serve sooner for a slightly more rustic, creamier slice.

3. Garnish with chopped parsley.

Ingredients

For the Pasta:

• 1 lb tubular pasta (Greek pastitsio noodles, or Penne, Ziti, Rigatoni, Italian Bucatini)

• 1 tbsp kosher salt (for the water)

• 2 egg whites

For the Lamb Sauce:

• 2 tbsp olive oil

• 1 large onion, finely chopped

• 3 garlic cloves, minced

• 2 lb ground lamb

• 1 tsp kosher salt, plus more to taste

• ½ tsp black pepper

• 1 tsp ground cinnamon

• 2 tbsp tomato paste

• 1 cup crushed tomatoes

• ½ cup dry red wine

• ½ cup chicken broth

• 1 bay leaf

• 1-inch cinnamon stick

For the Béchamel:

• 6 tbsp unsalted butter

• ½ cup all-purpose flour

• 4 cups whole milk, warmed

• ¾ tsp kosher salt

• ¼ tsp nutmeg

• 2 large egg yolks

• ½ cup grated Parmesan

• Chopped parsley, to garnish

Nutrition

Serving: 1 serving | Calories: 818kcal | Carbohydrates: 60g | Protein: 35g | Fat: 47g | Saturated Fat: 21g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 18g | Trans Fat: 0.3g | Cholesterol: 174mg | Sodium: 1750mg | Potassium: 761mg | Fiber: 3g | Sugar: 10g | Vitamin A: 708IU | Vitamin C: 5mg | Calcium: 268mg | Iron: 4mg

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This recipe originally appeared on GirlCarnivore.com/pastitsio-recipe/.