PASTITSIO
8 to 12 servings
This Greek casserole is a little time-consuming to prepare, but it can be done in stages. In fact, it tastes best when assembled ahead and refrigerated for a day before baking.
Prepare:
- 3 cups White Sauce I
Heat in a medium saucepan over medium heat:
- 1 tablespoon olive oil
Add and cook, stirring, until beginning to soften, about 5 minutes:
- 1 large onion, chopped
Add:
- 1 pound ground lamb or beef
- 2 garlic cloves, minced
Cook, stirring to break up the meat, until no longer pink. Stir in:
- One 14½-ounce can diced tomatoes
- ½ cup dry red wine
- 1 tablespoon tomato paste
- 1½ teaspoons salt
- 1 teaspoon ground cinnamon
- 1 teaspoon dried oregano
- ½ teaspoon black pepper
Simmer, uncovered, for 15 minutes. Take off the heat and stir in:
- ¼ cup minced parsley
Meanwhile, cook in a large pot of boiling salted water until slightly undercooked:
- 1 pound elbow macaroni, penne, or other small pasta
Drain and combine the pasta and meat sauce. (The pasta mixture and the white sauce can be covered and refrigerated for up to 2 days before assembling.)
Preheat the oven to 375°F. Grease a 13 × 9-inch baking dish. Spoon the pasta mixture into the dish. Place the white sauce in a large bowl and mix in:
- 4 large eggs, beaten
- ½ cup grated Parmesan (2 ounces)
- ½ cup crumbled feta cheese
Pour the white sauce over the pasta. Sprinkle with:
- ½ cup grated Parmesan (2 ounces)
Bake until set and golden, 35 to 40 minutes. Let stand for 10 minutes before cutting.