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 b|-chamel: 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 9" X 13" 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 b|-chamel. 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

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