Pastitsio
- Level: Intermediate
- Yield: 8 to 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 721
- Total Fat
- 42
- Saturated Fat
- 19
- Carbohydrates
- 47
- Dietary Fiber
- 4
- Sugar
- 8
- Protein
- 36
- Cholesterol
- 159
- Sodium
- 887
- Total: 1 hr 25 min
- Active: 40 min
Ingredients
1/4 cup extra-virgin olive oil
1 medium yellow onion, chopped
1 teaspoon red pepper flakes
2 cloves garlic, minced
2 teaspoons herbes de Provence
1 1/2 teaspoons plus 2 pinches four-spice powder (quatre epices)
2 pounds ground lamb shoulder
1/2 cup white wine
One 28-ounce can tomatoes, pureed
Kosher salt and freshly ground black pepper
2 1/2 cups milk
4 tablespoons butter
1/4 cup plus 1 tablespoon all-purpose flour
3 egg yolks, at room temperature
2 cups grated Pecorino Romano
1 cup full-fat Greek yogurt
1 pound ziti pasta
1 cup fresh parsley leaves, minced
Directions
- Heat the oil in a large pan over medium heat. Add the onions and cook until soft, stirring often, about 8 minutes. Add the pepper flakes, garlic, herbes de provence and 1 1/2 teaspoons of the four-spice powder. Add the lamb, raise the heat to medium high and let cook, breaking up any chunks, until browned, 5 to 8 minutes. Add the wine and simmer until reduced slightly. Add the tomatoes and season with salt and pepper. Lower the heat, cover and simmer until thick, about 45 minutes.
- To make the bechamel sauce, bring the milk to a simmer in a medium pot set over medium heat. Melt the butter in a medium saute pan over medium heat. Whisk the flour into the butter and cook for 2 minutes. Whisk the warm milk into the flour mixture. Add the remaining 2 pinches four-spice powder and cook for 5 minutes at a simmer, whisking often, until thickened. Remove from the heat.
- In a small bowl, whisk together the egg yolks. Whisking constantly, slowly pour a quarter of the milk mixture into the eggs. Whisk the egg mixture back into the pot. Whisk in 1 cup of the cheese. Fold in the yogurt. Season with salt and pepper.
- Preheat the oven to 375 degrees F.
- Bring a pot of salted water to a boil. Cook the pasta to al dente according to the package instructions. Drain and combine with the lamb sauce. Adjust the salt and pepper to taste.
- Transfer to a large baking dish and top with the bechamel sauce and the remaining 1 cup cheese. Bake until the top is caramelized, about 45 minutes. Garnish with the parsley.