Pastitsio 

(aka...Greek Lasagna)

Pastitsio is a delicious Greek version of lasagna. When I first saw the original recipe from Ina Garten (original can be found on food network), I was a little skeptical of all the cinnamon it called for. That being said, I knew I had to give it a try. OMG...what a delicious dish and the cinnamon is everything! Hearty, creamy and so satisfying.

It's also a great way to feed a crowd and can easily be made ahead and popped in the oven before serving.

PASTITSIO

Ingredients

For the Tomato Meat Sauce:

1 1/2 cups chopped yellow onion (1 large)

2 pounds lean ground beef 

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 

2 tsp salt
1 tsp 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

3/4 pound small shells

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 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.