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RECIPE
22 INGREDIENTS10 STEPS2HR

Pastitsio (Greek Pasta Bake)

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Jeanie and Lulu's Kitchen
Welcome to Jeanie and Lulu’s Kitchen, a love letter to my two incredible grandmothers, both of whom I think about every time I’m in the kitchen.
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Pastitsio is an incredible comfort food dish with a meaty spiced lamb sauce tossed with tender pasta, then baked with bechamel and cheese on top!

2HR

Total Time
Jeanie and Lulu's Kitchen
Welcome to Jeanie and Lulu’s Kitchen, a love letter to my two incredible grandmothers, both of whom I think about every time I’m in the kitchen.
GO TO BLOG
Ingredients
US / METRIC
Servings:
8
Serves 8
Meat Sauce
1 dash
1
Onion , diced
4 cloves
Garlic , minced
1/4 cup
Fresh Mint , roughly chopped
plus additional for garnish
2 lb
Ground Lamb
1 pinch
1 pinch
Freshly Ground Black Pepper
1 Tbsp
Ground Cinnamon
1/2 tsp
Ground Cloves
1/2 tsp
Ground Nutmeg
1/2 tsp
Ground Cumin
1/4 tsp
Cayenne Pepper
1 Tbsp
Tomato Paste
1/2 cup
Red Wine
1 can
(4.5 oz)
Diced Tomatoes
Bechamel and Assembly
1/3 cup
3 cups
1/4 tsp
Ground Nutmeg
3/4 cup
1 lb
Rigatoni
or Ziti
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Nutrition Per Serving
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CALORIES
735
FAT
43.8 g
PROTEIN
40.5 g
CARBS
47.9 g

Directions

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Step 1
Get out a large dutch oven and heat the Olive Oil (1 dash) in it over medium high heat. Add in the Onion (1), Garlic (4 clove), and Fresh Mint (1/4 cup) and let them get fragrant for a couple of minutes. Then add the Ground Lamb (2 pound) and brown it as you completely break it up.
Step 2
While it cooks through and browns, season it with the Salt (1 pinch), Freshly Ground Black Pepper (1 pinch), Ground Cinnamon (1 tablespoon), Ground Nutmeg (1/2 teaspoon), Ground Cloves (1/2 teaspoon), Ground Cumin (1/2 teaspoon) and Cayenne Pepper (1/4 teaspoon).
Step 3
Once the meat is brown, stir in the Tomato Paste (1 tablespoon) and let it cook through for a minute. Then add in the Red Wine (1/2 cup) and let it absorb into the meat for about 5 minutes.
Step 4
Finally, add in the Diced Tomatoes (1 can) and Bay Leaf (2). Bring it to a boil, then reduce it to a simmer to cook for 45 minutes.
Step 5
While the meat sauce cooks, make the bechamel sauce and put water on to boil for the pasta. For the bechamel, heat the Butter (6 tablespoon) in a medium sauce pan and let it melt. Whisk in the All-Purpose Flour (6 tablespoon) and keep whisking until you have a golden, thick paste. Keep whisking while you slowly pour in the Milk (3 cup). Stir in the Ground Nutmeg (1/4 teaspoon) and Grated Parmesan Cheese (1/4 cup).
Step 6
Let the sauce gently bubble and thicken for 10-15 minutes, whisking it often to keep it smooth. When it is done, set it aside.
Step 7
Cook the pasta. Salt the boiling water generously, then cook the Rigatoni (1 pound) until tender, about 8 minutes. Drain and set aside.
Step 8
Preheat the oven to 350 degrees F (175 degrees C).
Step 9
When the sauce is done, remove the bay leaves and stir the cooked pasta into the meat sauce. Get out a 9x13 lasagna pan and transfer the pasta with meat sauce into it in an even layer. Spread the bechamel in an even layer over the pasta. Then sprinkle the remaining Grated Parmesan Cheese (1/2 cup) on the top.
Step 10
Bake the pastitsio for about 40-45 minutes, until bubbly. Take it out and sprinkle additional chopped mint on top and serve immediately! Makes great leftovers too.

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Nutrition Per Serving
Calories
735
% Daily Value*
Fat
43.8 g
56%
Saturated Fat
19.9 g
99%
Trans Fat
0.1 g
--
Cholesterol
123.9 mg
41%
Carbohydrates
47.9 g
17%
Fiber
9.4 g
34%
Sugars
11.8 g
--
Protein
40.5 g
81%
Sodium
354.5 mg
15%
Vitamin D
0.2 µg
1%
Calcium
298.8 mg
23%
Iron
7.9 mg
44%
Potassium
377.0 mg
8%
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