This Pastitsio Recipe Will Be Your Go-To Comfort Food On Chilly Evenings

Ingredients:

Tomato Meat Sauce:

• 2 tablespoons avocado or olive oil
• 1 large yellow onion, chopped
• 1 pound lean ground beef
• 1 pound ground lamb
• 1/4 cup balsamic vinegar
• 3 cloves of garlic, minced
• 1 tablespoon ground cinnamon
• 1 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• 28 ounces crushed tomatoes
• 2 teaspoon salt
• 1 teaspoon black pepper

Bechamel and Pasta:

• 1 1/2 cups whole milk
• 1 cup heavy cream
• 1/2 stick salted butter
• 1/4 cup all-purpose flour
• 1/8 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 1 teaspoon ground black pepper
• 1 1/2 cups Pecorino Romano or fresh Parmesan, divided
• 2 eggs
• 2/3 sheep yogurt or Greek yogurt
• 3/4 pound small shell pasta

Optional Toppings:

• Chopped fresh parsley

Directions:

Tomato Meat Sauce:

1. Heat oil over medium-high heat in a large pot or deep pan.
2. Add onion and sauté for 5 minutes.
3. Add in ground beef and ground lamb, and sauté for an additional 8-10 minutes until no longer pink, breaking up with a wooden spatula or spoon.
4. Drain off excess fat, then add in balsamic vinegar and cook for 2-3 minutes.
5. Add in garlic, cinnamon, oregano, and thyme, and continue cooking over medium heat for 5 minutes.
6. Add the crushed tomatoes, salt, pepper, and simmer for 45 minutes.
7. Preheat oven to 350 degrees F.

Béchamel:

1. Heat milk and cream together in a saucepan over low heat until simmering.
2. In a separate saucepan, melt the butter.
3. Add the flour and cook over medium heat, whisking constantly for 2 minutes.
4. Pour the milk mixture into the butter mixture, whisking constantly.
5. Continue cooking, stirring occasionally, over medium heat for 5-7 minutes, until smooth and thick.
6. Add in nutmeg, salt, and pepper. Stir in half of the Pecorino or Parmesan and 1/2 cup of the tomato meat sauce until well mixed.
7. Cool for 10 minutes.
8. Whisk eggs in a bowl, then add to the sauce along with the yogurt, and set aside.

How It All Comes Together:

1. Cook pasta according to package instructions until al dente.
2. Drain and set aside.
3. Mix the cooked pasta to the tomato meat sauce, then add to a large baking dish.
4. Spread the béchamel evenly over the pasta, then sprinkle remaining Pecorino or Parmesan on top.
5. Bake for 1 hour until golden brown. Serve hot and sprinkle with fresh chopped parsley.

Notes:

To make gluten-free, just sub the flour for gluten-free all purpose flour, and the pasta for gluten-free pasta!