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
Preparation
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.
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.
