Greek Baked Pasta
Provided by: Food&Wine
The moist and fragrant casserole pastitsio combines béchamel (a sauce of butter, flour and milk), pasta, ground lamb , tomato sauce, cheese, cinnamon and nutmeg. Instead of béchamel, Grace Parisi stirs a ricotta mixture into the pasta before baking it.
- 2 tablespoon(s) extra-virgin olive oil
- 1 1/2 pound(s) lean ground lamb
- 1 onion, finely chopped
- 1 teaspoon(s) dried oregano, crumbled
- 3/4 teaspoon(s) cinnamon
- pinch(s) of ground cloves
- Salt and freshly ground pepper
- 3 cup(s) jarred marinara sauce
- 1 pound(s) ziti or penne
- 3 cup(s) fresh ricotta, 1 1/2 pounds
- 4 large egg yolks
- 1/2 teaspoon(s) ground nutmeg
- 3/4 cup(s) freshly grated Parmigiano-Reggiano cheese
- 1. Preheat the oven to 350°. Bring a large pot of salted water to a boil. In a large saucepan, heat the olive oil until shimmering. Add the lamb, onion, oregano, cinnamon, cloves and a generous pinch each of salt and pepper. Cook over high heat, stirring frequently, until the lamb is no longer pink and any liquid has evaporated, about 8 minutes. Add the marinara sauce and bring to a boil. Boil over high heat, stirring occasionally, until the sauce has reduced slightly, about 5 minutes.
- 2. Cook the pasta until barely al dente; drain and return to the pot. Meanwhile, in a blender, blend 2 cups of the ricotta with the yolks, nutmeg and 1/2 cup of the Parmigiano-Reggiano until smooth. Season with salt and pepper. Pulse in the remaining ricotta.
- 3. Add the lamb ragù to the pasta and toss. Transfer the pasta to a 9-by-13-inch baking dish. Pour the ricotta mixture on top and sprinkle with the remaining 1/4 cup of Parmigiano-Reggiano. Bake in the center of the oven for about 20 minutes, until heated through. Turn the broiler on and broil until the top is golden brown. Let stand for a few minutes before serving.