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Greek Baked Pasta

Source: © Food & Wine Magazine
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Rating: 3   Reviews: 8 See Reviews
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Active Time:  25 Minutes
Total Time:  45 Minutes
The moist and fragrant casserole pastitsio combines béchamel (a sauce of butter, flour and milk), pasta, ground lamb, tomato sauce, cheese, cinnamon and nutmeg. Instead of béchamel, Grace Parisi stirs a ricotta mixture into the pasta before baking it.
2 tablespoons  extra-virgin olive oil
1 1/2 pounds  lean ground lamb
1   onion finely chopped
1 teaspoon  dried oregano crumbled
3/4 teaspoon  cinnamon
ground cloves
salt and freshly ground pepper
3 cups  jarred marinara sauce
1 pound  ziti or penne
3 cups  fresh ricotta  (1 1/2 pounds)
4   large egg yolks
1/2 teaspoon  ground nutmeg
3/4 cup  freshly grated parmigiano-reggiano cheese
Greek Baked Pasta Recipe at
Preheat the oven to 350°. Bring a large pot of salted water to a boil. In a large saucepan, heat the olive oil until shimmering. Add the lamb, onion, oregano, cinnamon, cloves and a generous pinch each of salt and pepper. Cook over high heat, stirring frequently, until the lamb is no longer pink and any liquid has evaporated, about 8 minutes. Add the marinara sauce and bring to a boil. Boil over high heat, stirring occasionally, until the sauce has reduced slightly, about 5 minutes.

Cook the pasta until barely al dente; drain and return to the pot. Meanwhile, in a blender, blend 2 cups of the ricotta with the yolks, nutmeg and 1/2 cup of the Parmigiano-Reggiano until smooth. Season with salt and pepper. Pulse in the remaining ricotta.

Add the lamb ragù to the pasta and toss. Transfer the pasta to a 9-by-13-inch baking dish. Pour the ricotta mixture on top and sprinkle with the remaining 1/4 cup of Parmigiano-Reggiano. Bake in the center of the oven for about 20 minutes, until heated through. Turn the broiler on and broil until the top is golden brown. Let stand for a few minutes before serving.

Recipe reprinted by permission of © Food & Wine Magazine. All rights reserved.
Date Added: 11/08/2010
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Rating: 1
by: Nola Reviewed: 08/21/2012
aobut ingredients
I am Greek and I have never put tomatoe sauce, oregano, or cloves in Pastitso. The spices are nutmeg,allspice and cinnamon. This is not going to taste like its supposed to if you use those ingredients
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