HOME » COMFORT FOOD » PASTITSIO | BAKED GREEK PASTA WITH LAMB
DECEMBER 11, 2017 BEEF RECIPES
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A friend introduced Pastitsio to me a couple of years ago and I was instantly smitten. Deep, rich and hearty, this baked pasta dish has roots in Greece and the Middle East. It is perfect for special occasions or entertaining where you can share, and not be temped to devour the entire thing because believe me, you will want to. The last time I made this I immediately packaged up â…” of it to give to friends. You could also freeze half to save for later.
Ground lamb (or beef) is cooked with onion, garlic and spices then simmered with tomato sauce and infused with cinnamon until it becomes a deep, rich, Greek-style “bolognese” – the flavorful base of the dish. Add cooked penne to the meaty hearty sauce, and top it with a nutmeg infused béchamel, before going into the oven to bake. When it comes out, it’s bubbly and golden.
If you are a fan of the Rustic Eggplant Moussaka here on the blog, you will love this. It’s simpler but has the same authentic flavors.
Also, if you liking my new favorite 12 inch skillet as much as I am, be sure to check out Smithey Ironware– a great little company out of Charleston. I love cooking in this skillet and the design is beautiful!
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I prefer to use sustainably raised, locally grown, American lamb, which is raised closer to home compared to imported lamb that travels from great distances to get here. For one, it’s fresher but more importantly, it supports our local community. It’s produced in nearly every state and is available fresh year round, just check your local farmers market. In years past we’ve bought ½ or ¼ of a lamb locally and kept it frozen, which is always an option too.
American lamb is always raised hormone-free and producers go to great lengths to give their animals healthy, comfortable lives, letting them graze and forage on a variety of nutrient-dense grasses and legumes – producing succulent, sweet and tender meat.