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Pastitsio

Think of this hearty casserole of ground lamb in tomato sauce, penne pasta, and a béchamel-and-cheese sauce as the ultimate Greek comfort food.

Recipe information

  • Yield

    serves 8

Ingredients

Coarse salt and freshly ground black pepper
1 pound penne
2 pounds ground lamb
2 onions, finely chopped
1/2 cup red wine
1 can (6 ounces) tomato paste
1/2 teaspoon ground cinnamon
2 cups water
6 tablespoons (3/4 stick) unsalted butter, cut into pieces
1/2 cup all-purpose flour
3 cups milk
1/8 teaspoon cayenne pepper (optional)
1/4 cup finely grated parmesan cheese

Preparation

  1. Step 1

    Preheat oven to 375°F. Bring a pot of water to a boil; add a generous amount of salt. Cook pasta until al dente according to package instructions; drain.

    Step 2

    Meanwhile, cook lamb in a large saucepan over medium heat, breaking meat apart with a wooden spoon, until no longer pink, 6 to 8 minutes. Add onions; cook, stirring occasionally, until translucent, about 5 minutes. Transfer lamb mixture to a colander; drain off fat, and discard.

    Step 3

    Return lamb mixture to pan; add wine. Cook over medium heat until almost all liquid evaporates, about 5 minutes. Stir in tomato paste, cinnamon, and the water; simmer, stirring occasionally, until thickened, 15 to 20 minutes. Season with salt and black pepper.

    Step 4

    Meanwhile, make béchamel sauce: In a medium saucepan, melt butter over medium heat. Whisk in flour until incorporated; cook, whisking, 1 minute. In a slow, steady stream, whisk in milk until completely smooth. Cook, whisking often, until mixture is bubbling and thick enough to coat the back of a wooden spoon, 6 to 8 minutes. Stir in cayenne, if using, and parmesan.

    Step 5

    Add pasta to lamb mixture; transfer to a 9-by-13-inch baking dish. Pour béchamel sauce over the top, smoothing with the back of a spoon until level.

    Step 6

    Bake until browned in spots, 35 to 40 minutes. Remove from oven; let cool 15 minutes before serving.

  2. Make Ahead

    Step 7

    Pastitsio holds up very well in the freezer. Prepare recipe through step 5, then let cool completely before covering tightly with plastic wrap. Freeze up to 3 months. To bake, remove plastic and cover with foil (do not thaw); cook until heated through, about 1 hour. Remove foil, and continue baking until golden brown on top, about 15 minutes more.

Everyday Food: Fresh Flavor Fast by Martha Stewart Living Magazine. Copyright © 2010 by Martha Stewart Living Magazine. Published by the Crown Publishing Group. All Rights Reserved. Martha Stewart Living magazine was first published in 1990. Over the years, more than two dozen books have been published by the magazine’s editors. Martha Stewart is the author of dozens of best-selling books on cooking, entertaining, gardening, weddings, and decorating. She is the host of The Martha Stewart Show, the successful daily syndicated television show.
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