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Name: Greek Pastitsio (Pasta)
Prep time: 15 min
Cook time: 30 min
Total time: 15 min
Yield: 8
Cuisine: Greek
Ingredients: 2 tablespoon(s) extra-virgin olive oil; 1 1/2 pound(s) lean ground lamb; 1 onion, finely chopped; 1 teaspoon(s) dried oregano crumbled; 3/4 teaspoon(s) cinnamon; pinch(s) of ground cloves; Salt and freshly ground pepper; 3 cup(s) jarred marinara sauce; 1 pound(s) ziti or penne; 3 cup(s) fresh ricotta 1 1/2 pounds; 4 large egg yolks; 1/2 teaspoon(s) ground nutmeg; 3/4 cup(s) freshly grated Parmigiano-Reggiano cheese

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INGREDIENTS

2 tablespoon(s) extra-virgin olive oil
1 1/2 pound(s) lean ground lamb
1 onion, finely chopped
1 teaspoon(s) dried oregano ; crumbled
3/4 teaspoon(s) cinnamon
pinch(s) ; of ground cloves
Salt ; and freshly ground pepper
3 cup(s) jarred marinara sauce
1 pound(s) ziti or penne
3 cup(s) fresh ricotta ; 1 1/2 pounds
4 large egg yolks
1/2 teaspoon(s) ground nutmeg
3/4 cup(s) freshly grated Parmigiano-Reggiano cheese

INSTRUCTIONS

2. 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.

3. Add the lamb rag? 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

NOTES

The moist and fragrant casserole pastitsio combines b�chamel (a sauce of butter, flour and milk), pasta, ground lamb , tomato sauce, cheese, cinnamon and nutmeg. Instead of b�chamel, Grace Parisi stirs a ricotta mixture into the pasta before baking it.

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Greek Pastitsio (Pasta)

2 tablespoon(s) extra-virgin olive oil
1 1/2 pound(s) lean ground lamb
1 onion, finely chopped
1 teaspoon(s) dried oregano crumbled
3/4 teaspoon(s) cinnamon
 pinch(s) of ground cloves
 Salt and freshly ground pepper
3 cup(s) jarred marinara sauce
1 pound(s) ziti or penne
3 cup(s) fresh ricotta 1 1/2 pounds
4 large egg yolks
1/2 teaspoon(s) ground nutmeg
3/4 cup(s) freshly grated Parmigiano-Reggiano cheese

1. 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.
2. 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.
3. Add the lamb rag? 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

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Nutrition

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Serving Size: 1 Serving (206g)
Recipe Makes: 8 Servings

Calories: 648
Calories from Fat: 487 (75%)

Amt Per Serving		% DV

	Total Fat 54.1g	72 %
	Saturated Fat 19.5g	97 %
	Monounsaturated Fat 23.9g
	Polyunsanturated Fat 8.6g
Cholesterol 2517.4mg		775 %
Sodium 98mg		3 %
Potassium 225.9mg		6 %
Total Carbohydrate 7.5g		2 %
	Dietary Fiber 0.1g	0 %
	Sugars, other 7.5g
Protein 32.4g		46 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 648

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