PASTITSIO
This is the ultimate Greek comfort food, a hearty casserole of cinnamon-spiked ground lamb baked with penne and a Parmesan cheese sauce.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Lamb Recipes
Time 1h30m
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees. Cook pasta, and drain; reserve. Meanwhile, in a large saucepan, over medium heat, cook lamb, breaking apart pieces with a wooden spoon, until no longer pink, 6 to 8 minutes. Add onions; cook, stirring occasionally, until translucent, about 5 minutes.
- Transfer to a colander; drain fat, and discard. Return lamb to pan; add wine. Cook over medium heat until almost all liquid has evaporated, about 5 minutes.
- Stir in tomato paste, cinnamon, and 2 cups water; simmer, stirring occasionally, until thickened, 15 to 20 minutes. Season with salt and pepper.
- Make Parmesan cheese sauce while mixture is simmering: In a medium saucepan, melt butter over medium heat; whisk in flour until incorporated, about 30 seconds. In a slow steady stream, whisk in milk until there are no lumps.
- Cook, whisking often, until mixture is thick and bubbly and coats the back of a wooden spoon, 6 to 8 minutes. Stir in cayenne, if desired, and Parmesan.
- Add pasta to lamb mixture; transfer to a 9-by-13-inch baking dish. Pour sauce over the top, smoothing with the back of a spoon until level. Bake until browned in spots, 35 to 40 minutes. Remove from oven; let cool 15 minutes before serving.
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MD KHALID HASAN
[email protected]This pastitsio was delicious! The flavors were perfect and the texture was amazing.
Sophia Hogg
[email protected]This pastitsio was a bit too heavy for my taste, but it was still good.
Zelalem Lema
[email protected]This pastitsio was easy to make and turned out great! I would definitely recommend it.
Soraya Flannery
[email protected]This pastitsio was delicious! I loved the crispy top and the creamy béchamel sauce. I will definitely be making this recipe again.
Hikmat Khaksar
[email protected]I followed the recipe exactly and my pastitsio turned out dry and bland. I'm not sure what went wrong.
Ibrar Khokher
[email protected]This pastitsio was a bit too heavy for my taste. The béchamel sauce was very thick and rich. I think I would prefer a lighter version with less cheese and butter.
Hamza Jan
[email protected]This pastitsio was easy to make and turned out great! The only thing I would change is to add a little more salt to the béchamel sauce. Other than that, it was perfect.
Zia Ull islam
[email protected]I'm not a huge fan of pastitsio, but this recipe changed my mind. It was so delicious and flavorful. I especially loved the tender beef filling. I will definitely be making this recipe again.
Bagat Joseph Bagat
[email protected]This pastitsio was a hit at my dinner party! Everyone raved about it. I especially loved the crispy top and the gooey béchamel sauce. I will definitely be making this recipe again.
Jibran Ali
[email protected]I've made pastitsio many times before, but this recipe is by far the best. The addition of cinnamon and nutmeg really elevates the flavor. I also love the way the béchamel sauce is made with milk and cream. It's so rich and creamy.
Sharooz Ayan
[email protected]This pastitsio recipe is a real winner! It's packed with flavor and has a perfect balance of textures. The crispy top, creamy béchamel, and tender beef filling are all cooked to perfection. I followed the recipe exactly and it turned out beautifully.