Greek Baked Pasta Pasticcio Recipes

Steps:

• Make the sauce: In a large, deep skillet, heat the olive oil over medium. Add the onion and cook, stirring occasionally, until softened, about 5 minutes. Add the garlic and cook, stirring, 1 minute.
• Add the lamb, breaking up the meat with a spatula or wooden spoon, and cook until the moisture has evaporated and the meat is browned, 12 to 15 minutes. Stir in the oregano, thyme and cinnamon, and season with salt and pepper.
• Stir in the crushed and diced tomatoes and their juices and bring to a simmer. Cook, stirring occasionally, until the flavors meld, 20 to 25 minutes. Season to taste with salt and pepper and set aside.
• Heat the oven to 350 degrees and bring a large pot of salted water to a boil. Start the béchamel: In a medium saucepan, bring the milk to a simmer over medium. Make the roux: In a small saucepan, melt the butter over medium-low. Whisk the flour into the butter until a smooth, golden paste forms, about 2 minutes. Gradually whisk the warmed milk into the roux and cook, stirring frequently, until the sauce is smooth and thick, about 3 to 5 minutes. Whisk in the nutmeg and 1 cup cheese, season with salt and pepper and set aside.
• Once the water boils, cook the pasta according to package instructions until 2 minutes short of al dente (the pasta will finish cooking in the oven). Drain and transfer it to a 9-by-13-inch baking dish. Drizzle with 1/2 cup béchamel and carefully stir in 2 cups meat sauce. Spoon the remaining meat sauce on top, then drizzle evenly with the remaining béchamel. Sprinkle with the remaining ½ cup cheese.
• Place dish on a parchment-lined sheet pan and bake until the top is golden and begins to bubble, about 25 to 30 minutes. Allow the pasta to stand for 10 minutes before serving.

Steps:

• 1. Melt 4 tablespoons butter in saucepan and whisk in the flour. When the flour is completely incorporated, gradually pour in milk, whisking constantly. Keep whisking until the milk comes to a boil, simmer for a couple of minutes, then remove from heat.
• 2. Stir in the nutmeg, salt and pepper to taste and 1/3 of the cheese. Let sauce cool until warm, then stir in the beaten egg yolks. Set aside.
• 3. Bring a large pot of water to a boil. Add salt and pasta and cook for 2 minutes less that the package instructions say. You want the pasta very al dente, as it will continue cooking in the oven.
• 4. Preheat oven to 375-degrees. Grease a 9"x13" baking dish with a little butter.
• 5. Drain pasta and toss with remaining 2 tablespoons butter. Spread half the pasta in the bottom of the baking dish, pour half the bechamel over it, and sprinkle with half of the remaining cheese. If adding ham add a layer of diced ham now.
• 6. Cover with the rest of the pasta and pour remainder of bechamel, distributing it evenly. Sprinkle with the rest of the cheese. Bake in the middle of the oven for 20-30 minutes, or until golden brown. Serve warm or at room temperature with a crisp green salad.