Pastitsio

Pastisio is a bit like Lasagna or Sheppard pie...only a Greek version , this recipe is based on Ina Garten's one.

Ingredients:

1-for the tomato Meat Sauce : 

1    TBS Olive Oil

1/2 Cup yellow Onion 

1/2 Pound Ground Beef 

1    Minced garlic 

1/4 Teaspoon ground Cinnamon

1     Teaspoon dried Oregano

1/2  Teaspoon fresh thyme leaves  

1     Pinch of cayenne pepper 

1    Can of tomato puree

salt and freshly ground black pepper

2- For the bechamel Sauce:

1     Cup whole Milk

2     TBS unsalted Butter

1/4  Cup all- purpose Flour 

1/4  Teaspoon ground nut-meg

1/3  Cup grated Parmesan + 3/4 Cups for Toping

1      Egg

1/3   Greek style Yogurt

Salt and Pepper to Taste 

3      Cups small shells Pasta ( Cooked and Drained )

Steps:

1-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 garlic, cinnamon, oregano, thyme, and cayenne, and continue cooking over medium heat for 5 minutes. Add the Tomato Puree, 2 teaspoons salt, and 1 teaspoon pepper and simmer, stirring occasionally, for 30 minutes. Set aside.

2- Preheat the Oven  to 350 degrees F

3-For the bechamel, heat the milk 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 a 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 1/3 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.

4-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.