MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Pastitsio (Greek Baked Pasta w/Cinnamon & Tomatoes)
 Categories: Pasta, Vegetables, Herbs, Cheese, Lamb/mutton
      Yield: 7 servings

      2 tb Olive oil
      1 md Red onion; fine chopped
      2 cl Garlic; fine chopped
      2 lb Ground lamb
      1 tb Rough chopped fresh oregano
      1 tb Rough chopped fresh thyme
      2 ts Ground cinnamon
           Salt & black pepper
     28 oz Can crushed tomatoes
     14 oz Can diced tomatoes
  2 1/2 c  Whole milk
      4 tb Unsalted butter (1/2 stick)
    1/4 c  A-P flour
    1/4 ts Fresh grated nutmeg
  1 1/2 c  Grated Pecorino or Parmesan
           - cheese
      1 lb Ziti or penne pasta

  MAKE THE SAUCE: In a large, deep skillet, heat the olive
  oil over medium. Add the onion and cook, stirring
  occasionally, until softened, about 5 minutes. Add the
  garlic and cook, stirring, 1 minute.

  Add the lamb, breaking up the meat with a spatula or
  wooden spoon, and cook until the moisture has evaporated
  and the meat is browned, 12 to 15 minutes. Stir in the
  oregano, thyme and cinnamon, and season with salt and
  pepper.

  Stir in the crushed and diced tomatoes and their juices
  and bring to a simmer. Cook, stirring occasionally,
  until the flavors meld, 20 to 25 minutes. Season to
  taste with salt and pepper and set aside.

  Set the oven @ 350°F/175°C and bring a large pot of
  salted water to a boil. Start the béchamel: In a medium
  saucepan, bring the milk to a simmer over medium. Make
  the roux: In a small saucepan, melt the butter over
  medium-low. Whisk the flour into the butter until a
  smooth, golden paste forms, about 2 minutes. Gradually
  whisk the warmed milk into the roux and cook, stirring
  frequently, until the sauce is smooth and thick, about 3
  to 5 minutes. Whisk in the nutmeg and 1 cup cheese,
  season with salt and pepper and set aside.

  Once the water boils, cook the pasta according to

  package instructions until 2 minutes short of al dente
  (the pasta will finish cooking in the oven). Drain and
  transfer it to a 9x13" baking dish. Drizzle with 1/2
  cup bechamel and carefully stir in 2 cups meat sauce.
  Spoon the remaining meat sauce on top, then drizzle
  evenly with the remaining béchamel. Sprinkle with the
  remaining 1/2 cup cheese.

  Place dish on a parchment-lined sheet pan and bake until
  the top is golden and begins to bubble, about 25 to 30
  minutes. Allow the pasta to stand for 10 minutes before
  serving.

  By: Colu Henry

  Yield: 6 to 8 servings

  RECIPE FROM: https://cooking.nytimes.com

  Uncle Dirty Dave's Archives

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