SKILLET PASTITSIO
Make and share this Skillet Pastitsio recipe from Food.com.
Provided by Boo Chef in West Te
Categories Greek
Time 35m
Yield 4 , 4 serving(s)
Number Of Ingredients 14
Steps:
- Adjust an oven rack to the middle position and heat the oven to 475 degrees. Cook the lamb in a 12-inch ovensafe nonstick skillet over medium-high heat, breaking apart the meat, until no longer pink and the fat has rendered, 3 to 5 minutes. Transfer the lamb to a strainer set over a medium bowl and let drain, reserving 1 tablespoon of the fat.
- Add the reserved tablespoon fat to the skillet and return to medium heat until shimmering. Add the onion, cinnamon, and nutmeg and cook, stirring often, until softened, 5 to 7 minutes. Stir in the garlic, tomato paste, and oregano and cook until fragrant, about 30 seconds.
- Stir in the broth, 1/2 cup of the cream, and 1/2 teaspoon salt, then add the pasta and drained lamb. Increase the heat to high and cook at a vigorous simmer, stirring often, until the pasta is tender, 9 to 12 minutes.
- Whisk the remaining 1/2 cup cream and cornstarch together in a small bowl, then stir into the skillet and continue to simmer until slightly thickened, about 1 minute. Off the heat, stir in 1/2 cup of the Pecorino and season with salt and pepper to taste. Sprinkle the remaining 1/2 cup Pecorino over the top and bake until lightly browned, 5 to 10 minutes. Serve.
Nutrition Facts : Calories 863.7, Fat 54.6, SaturatedFat 28.2, Cholesterol 179, Sodium 381.9, Carbohydrate 56.6, Fiber 3.3, Sugar 3.7, Protein 37
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Toma Tm
[email protected]This is one of my favorite recipes.
Tyler Bickford
[email protected]I've made this dish several times and it always turns out great.
Nancy Hall
[email protected]This is a great recipe for a special occasion.
Eyad Al Qudeimat
[email protected]I made this dish for my vegetarian friends and they loved it.
Sheriyar Raki007
[email protected]This dish is a bit time-consuming to make, but it's worth it.
Saroz Devkota
[email protected]I'm not a fan of nutmeg, so I omitted it from the recipe. It was still delicious.
Angel Fritts
[email protected]This dish is a great way to use up leftover pasta.
Rajon Shiks
[email protected]I love that this recipe uses simple ingredients.
Sudias Khan
[email protected]This is a great recipe for a cold winter night.
Kashif Saha
[email protected]I made this dish for a potluck and it was a huge hit. Everyone loved it.
Yab Hu
[email protected]This dish is perfect for a crowd. It's easy to double or triple the recipe.
Mandi Updates
[email protected]I'm not a big fan of bell peppers, so I omitted them from the recipe. It was still delicious.
Pawan Dhital
[email protected]This is a great recipe for a weeknight meal. It's quick and easy to make.
The Black
[email protected]I didn't have any ground beef, so I used ground turkey instead. It turned out great!
Saif Uddin
[email protected]This dish was a bit too salty for my taste.
johir vi
[email protected]I love this recipe. It's so easy to make and it always turns out great.
nripa karki
[email protected]This is an amazing dish. I will definitely be making it again.
Yushan Hansana
[email protected]I've made this dish several times and it is always a hit. The leftovers are even better the next day.
Bridghit Mueni
[email protected]This was delicious! I made it for my family and they loved it. The flavors were amazing and it was so easy to make.