Pastitsio

As is the case with a number of people I know, deciding what to cook is actually my least favorite part of cooking. So when my boyfriend demanded (actually, he asked very nicely) a dish he’d seen recently on Barefoot Contessa, I was doubly happy to oblige.

Ina Garten (the eponymous Contessa) described pastitsio as a Greek version of lasagna. I guess I think of the stratified layers of lasagna as a definitive characteristic, so I’d say it’s more of a Greek baked ziti. Or even a Greek Hamburger Helper.

Pasta shells are baked in a spice-laden lamb and beef ragu covered with a layer of bechamel and parmigian.  The result is a savory, creamy, piquant casserole that would be just as delicious no matter what it’s a Greek version of.

For once, I actually followed the recipe as written. Shocking right? The only deviation was the fresh thyme, which I did not have and so didn’t include. Ina doesn’t specify, so I used nonfat greek yogurt because there was so much fat everywhere else in this dish.  It still came out great.

This was the most successful bechamel I’ve ever made. The trick, I believe is making sure the milk/cream is hot before adding it to the flour and butter. Then just whisk vigorously and make sure the heat doesn’t get too high. Definitely give the bechamel time to cool before adding the eggs or else you’ll wind up with scrambled egg bechamel.

Pastitsio
from Ina Garten

Ingredients

*3/4 pound small shells

For the Tomato Meat Sauce:

* 3 tablespoons good olive oil
* 1 1/2 cups chopped yellow onion (1 large)
* 1 pound lean ground beef
* 1 pound lean ground lamb

* 1/2 cup dry red wine
* 1 tablespoon minced garlic (3 large cloves)
* 1 tablespoon ground cinnamon
* 1 teaspoon dried oregano
* 1 teaspoon fresh thyme leaves
* Pinch of cayenne pepper
* 1 can (28 ounces) crushed tomatoes in puree
* Kosher salt and freshly ground black pepper

For the Bechamel:

* 1 1/2 cups whole milk
* 1 cup heavy cream
* 4 tablespoons (1/2 stick) unsalted butter

* 1/4 cup all-purpose flour
* 1/4 teaspoon freshly grated nutmeg
* Salt and freshly ground black pepper
* 1 1/2 cups freshly grated Parmesan or Kasseri cheese
* 2 extra-large eggs, beaten
* 2/3 cup Greek-style yogurt, such as Fage Total

Directions

For the sauce, heat the olive oil over medium-high heat in a large pot. Add the onion and saute for 5 minutes. Add the beef and lamb, and saute over medium heat for 8 to 10 minutes, until it’s no longer pink, crumbling it with the back of wooden spoon. Drain off any excess liquid, add the wine, and cook for 2 more minutes. Add the garlic, cinnamon, oregano, thyme, and cayenne, and continue cooking over medium heat for 5 minutes. Add the tomatoes, 2 teaspoons salt, and 1 teaspoon pepper and simmer, stirring occasionally, for 40 to 45 minutes. Set aside.

Preheat the oven to 350 degrees F.

For the bechamel, heat the milk and cream together in a small saucepan over medium-low heat until simmering. In a medium saucepan, melt the butter. Add the flour and cook over medium heat, whisking constantly for 2 minutes. Pour the warm milk and cream mixture into the butter and flour mixture, whisking constantly. Continue cooking, stirring occasionally, over medium heat for 5 to 7 minutes, until smooth and thick. Add the nutmeg, 1 teaspoon salt, and 1 teaspoon of pepper. Stir in 3/4 cup of Parmesan cheese, 1/2 cup of the tomato and meat sauce, and allow to cool for 10 minutes. Stir in the eggs and yogurt and set aside.

Meanwhile, cook the pasta in a large pot of boiling water until al dente. Don’t over-cook because the pasta will later be baked. Drain and set aside.

Add the pasta to the meat and tomato sauce, and pour the mixture into a baking dish.

Spread the bechamel evenly to cover the pasta and sprinkle with the remaining 3/4 cup Parmesan cheese.

Bake for 1 hour, until golden brown and bubbly. Set aside for 10 minutes and serve hot.