Name: Pasta and Lamb Casserole (_Pastitsio_)
Cook time: 1 1/4 hr
Total time: 2 1/4 hr
Yield: Makes 12 to 16 servings
Ingredients: 2 medium onions, finely chopped; 2 tablespoons olive oil; 2 large garlic cloves, finely chopped; 2 pounds ground lamb; 1 (28-ounces) can whole tomatoes in juice; 1 (15-ounces) can whole tomatoes in juice; 4 thyme sprigs; 1 1/4 teaspoons ground cinnamon; 1 1/4 teaspoons ground allspice; 1/2 teaspoon grated nutmeg; 1/4 teaspoon ground cloves; 7 tablespoons unsalted butter; 6 tablespoons all-purpose flour; 7 cups whole milk; 3/4 teaspoon grated nutmeg; 1 cup grated Parmigiano-Reggiano or kefalotyri cheese (2 ounces); 5 large egg yolks; 2 pounds ziti; 1 3/4 cups coarse fresh bread crumbs (from 4 slices firm white sandwich bread); 1/4 cup grated Parmigiano-Reggiano or kefalotyri cheese

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Pasta and Lamb Casserole (Pastitsio)Romulo Yanes

Shake up your casserole rotation with a Greek pastitsio. Layers of ziti, meaty tomato sauce fragrant with spices, and silky béchamel come together in this deeply satisfying yet simple meal.

Cooks notes:

•Meat sauce can be made 2 days ahead of assembling pastitsio and chilled (covered once cool). Bring to room temperature before using in pastitsio.
•Pastitsio can be baked 1 day ahead and chilled (covered once cool). Reheat in a 350°F oven, covered, until heated through, about 45 minutes.

Recipe notes

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