Easter Recipes from Razzle Dazzle Recipes
Pastitsio Recipe
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Pastitsio  

1 lb. elbow macaroni
2 T. olive oil
1 large onion, chopped
1 clove garlic, minced
1 lb. ground lamb
1/2 C. dry red wine
1 (14 1/2 oz.) can diced tomatoes, undrained
1/4 t. cinnamon
1 bay leaf
1 t. dried oregano
3 T. butter
3 T. flour
3 C. milk
1 t. salt
1/8 t. pepper
6 eggs, beaten
2 C. Parmesan, Romano or Kasseri cheese, grated

Preheat oven to 350F. In a large pot, cook macaroni until just done. Drain, rinse with cold water, drain again and set aside.

In a large skillet over medium-high heat, add the olive oil. Saute the onion, garlic and lamb until onion is soft and lamb is browned. Add wine, tomatoes and their juice, cinnamon, bay leaf and oregano. Simmer until sauce thickens, about 10 minutes. Remove bay leaf.

In a saucepan over medium heat, melt the butter. Whisk in flour and stir until bubbly. Gradually add the milk. Cook, whisking constantly, until the sauce is thickened and smooth, about 5 minutes. Add salt and pepper. Gradually add 1 to 2 cups of sauce to the eggs, beating vigorously with a whisk to keep eggs from curdling. Pour the egg mixture back into the pot. Stir constantly until a custard forms.

To assemble, butter a 9 x 13 or 9 x 15-inch baking pan. Evenly spread 1/3 of the pasta in the pan, cover with 1/2 of the meat sauce and sprinkle with 1/3 of the grated cheese. Cover with 1/3 of the pasta and the remaining meat sauce. Sprinkle with 1/3 of the grated cheese. Add remaining pasta. Pour the white sauce over pasta, poking the pasta with a fork to ensure that the sauce penetrates to the bottom. Sprinkle with remaining cheese.

Bake 45 to 50 minutes. Let cool slightly. Cut into squares, serve.
 

    

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