Pasta and Lamb Casserole (Pastitsio)

Pasta and Lamb Casserole (Pastitsio)
Photo by Romulo Yanes

Ingredients

  • ¼ cup grated Parmigiano-Reggiano or kefalotyri cheese
  • 1 ¾ cups coarse fresh bread crumbs (from 4 slices firm white sandwich bread)
  • 7 cups whole milk
  • 1 can whole tomatoes in juice
  • 2 tablespoons olive oil
  • 5 large egg yolks
  • 1 ¼ teaspoons ground allspice
  • + 13 more ingredients
    • 2 pounds ground lamb
    • 1 cup grated Parmigiano-Reggiano or kefalotyri cheese
    • 2 pounds ziti
    • 4 thyme sprigs
    • 2 medium onions
    • ¼ teaspoon ground cloves
    • 1 ¼ teaspoons ground cinnamon
    • ¾ teaspoon grated nutmeg
    • 2 large garlic cloves
    • 7 tablespoons unsalted butter
    • ½ teaspoon grated nutmeg
    • 1 can whole tomatoes in juice
    • 6 tablespoons all-purpose flour

Cook onions in oil in a 12-inch heavy skillet over medium heat, stirring frequently, until softened, about 7 minutes. Add garlic and cook, stirring, 1 minute. Increase heat to high, then stir in lamb and cook, stirring occasionally and breaking up any lumps with a fork, until meat starts to brown...

View full recipe at Epicurious

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