Ina Garten's Pastitsio (Print Version)
# Ingredients:
→ Meat Sauce
01 -
3 tablespoons olive oil
02 -
1 large yellow onion, diced
03 -
1 pound lean ground beef
04 -
1 pound lean ground lamb (can substitute for pork)
05 -
1/2 cup dry red wine
06 -
1 tablespoon minced garlic (3 large cloves)
07 -
1 tablespoon ground cinnamon
08 -
1 teaspoon dried oregano
09 -
1 teaspoon fresh thyme leaves
10 -
Pinch of cayenne pepper
11 -
1 can (28 ounces) San Marzano tomatoes
12 -
Kosher salt and freshly ground black pepper
→ Bechamel
13 -
2 1/2 cups low-fat milk
14 -
4 tablespoons unsalted butter
15 -
1/4 cup all-purpose flour
16 -
1/4 teaspoon freshly grated nutmeg
17 -
Salt and freshly ground black pepper
18 -
1 1/2 cups freshly grated Parmesan, divided
19 -
2/3 cup Greek yogurt
→ Pasta
20 -
3/4 pound small shells or ziti noodles
→ Optional Topping
21 -
Shredded mozzarella
# Instructions:
01 -
In a large pot, heat olive oil over medium-high heat. Add diced onion and sauté for 5 minutes until softened. Add ground beef and lamb, cook for 10 minutes, and crumble with a spoon until no longer pink. Drain excess liquid and add red wine. Cook for 2-3 minutes until almost all the wine is absorbed. Stir in garlic, cinnamon, oregano, thyme, and cayenne. Cook for 5 minutes. Add crushed San Marzano tomatoes, 2 teaspoons salt, and 1 teaspoon black pepper. Simmer for 40-45 minutes, stirring occasionally. Set aside.
02 -
Preheat oven to 350°F (175°C). In a small saucepan, melt butter over medium heat. Stir in all-purpose flour and cook for 2 minutes until the raw flour smell dissipates. Gradually add milk, whisking constantly. Increase heat to a simmer and stir frequently for 7-8 minutes until the mixture thickens. Add nutmeg, 1 teaspoon salt, and 1 teaspoon black pepper. Stir in 3/4 cup Parmesan cheese. Remove from heat and allow to cool for 10 minutes. Stir in Greek yogurt and set aside.
03 -
Boil pasta in a large pot of salted water until just al dente. Drain and mix with the prepared meat sauce.
04 -
In a 9x13-inch baking dish, spread the pasta and sauce mixture evenly. Top with bechamel sauce, spreading evenly. Sprinkle with remaining Parmesan and optional shredded mozzarella.
05 -
Bake in the preheated oven for 45-60 minutes, or until golden brown and bubbly. Adjust baking time if components were prepared ahead of time.
# Notes:
01 -
The Meat Sauce and Bechamel can be prepared the night before. Assemble and bake on the day of serving for optimal results.