Prep Time: 1 hr | Cook Time: 45 mins | Total Time: 1 hr 45 mins | Yield: 8 Servings
Pasta, meat, and delicious sauce! This Ina Garten’s Pastitsio will surely satisfy all your cravings today! You need this recipe in your life, I’m telling you. Enjoy!
Ingredients:
For the Meat Sauce:
3 tbsp olive oil
1 lb. lean ground beef
1 tbsp ground cinnamon
1 can (28 oz) of San Marzano tomatoes
1/2 c dry red wine
A pinch of cayenne pepper
1 large yellow onion, diced
1 tsp fresh thyme leaves
Kosher salt and freshly ground black pepper
1 tbsp minced garlic (3 large cloves)
1 tsp dried oregano
1 lb. lean ground lamb (can substitute for pork)
For the Bechamel:
1/4 c all-purpose flour
2 1/2 c of low-fat milk
3/4 lb. small shells, preferably ziti noodles
4 tbsp (1/2 stick) unsalted butter
1/4 tsp freshly grated nutmeg
Salt and freshly ground black pepper
1 1/2 c freshly grated Parmesan, divided
2/3 c Greek yoghurt
Directions:
Meat Sauce:
1. Place a Dutch oven on the stove and turn the heat to medium-high.
2. Add olive oil and allow it to become hot.
3. Add the onion, then saute for about 5 minutes or until translucent.
4. Add the ground lamb and ground beef, then cook for about 10 minutes or until crumbly and brown. Discard any accumulated grease.
5. Pour in the wine, then stir until well blended. Scrape the bottom of the pot to get the browned bits. Simmer for about 3 minutes.
6. Add cayenne, garlic, thyme, oregano, and cinnamon. Stir until well blended. Cook for 5 more minutes.
7. Add 1 tsp pepper, 2 tsp salt, and tomatoes. Press the tomatoes to crush them, then stir until well blended. Stir and simmer for about 40 minutes. Remove from the heat.
Bechamel:
1. Prepare the oven and preheat to 175 degrees C or 350 degrees F.
2. Place a small saucepan on the stove and turn the heat to medium.
3. Add butter and allow it to melt.
4. Add flour, then whisk and cook for about 2 minutes to remove the raw taste.
5. Pour in the milk, then whisk until well blended. Simmer for about 8 minutes or until the texture become thick.
6. Add 1 tsp pepper, 1 tsp salt, and nutmeg. Stir until well blended.
7. Add 3/4 of Parmesan cheese, then stir until well mixed. Remove the pan from the stove and allow the sauce to cool for a few minutes.
8. Add Greek yoghurt, then stir until well blended.
9. Refer to the directions provided on the package of the pasta on how to cook it. Drain.
10. Add the cooked pasta into the pan with the sauce, then toss until well coated.
11. Transfer the mixture to a 9×13-inch baking dish and spread it evenly.
12. Sprinkle the rest of the cheese on top.
13. Bake for about 45 to 60 minutes or until done.
14. Serve and enjoy!
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