Recipe

Pastitsio Recipe

	Grandmahelen / All my dishes 1 year, 8 months ago THIS IS NOT THE USUAL PASTITSIO, BUT A GREAT DISH TO MAKE WITH LEFTOVER LAMB INSTEAD OF GYROS. Prep:50m Cook:3540m Servings:8	Grandmahele
	like a greek lasagna

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Ingredients

COARSE SALT AND GROUND PEPPER

1 LB PENNE, COOKED AND DRAINED

2 LBS GROUND LAMB, LIKE I SAID I AM USING LEFTOVERS, BUT YOU CERTAINLY CAN USE FRESH AND JUST BROWN IT.

2 MEDIUM ONIONS DICED

1/2 C RED WINE

1 CAN (6 OUNCES) TOMATO PASTE

1/2 TEASPOON GROUND CINNAMON

6 TABLESPOONS BUTTER

1/2 CUP ALL PURPOSE FLOUR

3 CUPS MILK

1/8 TEAS CAYENNE

1/4 CUP PARMESAN CHEESE

Directions

HEAT OVEN TO 375 DEGREES.

COOK PASTA AND DRAIN.

IN A LARGE PAN, COOK LAMB IF YOU ARE USING FRESH FOR 6-8 MINUTES. ADD ONIONS, COOK, STIRRING OCCASIONALLY UNTIL TRANSLUCENT ABOUT 5 MINUTES.

DRAIN FAT. RETURN TO PAN AND ADD WINE, COOK FOR ABOUT 5 MINUTES.

STIR IN TOMATO PASTE, CINNAMON AND 2 CUPS WATER; SIMMER, STIRRING OCCASIONALLY, UNTIL THICKENED. 15 TO 20 MINUTES. SEASON WITH SALT AND PEPPER.

MAKE PARMESAN CHEESE SAUCE WHILE MIXTURE IS SIMMERING. IN A MEDIUM PAN, MELT BUTTER, WHISK IN FLOUR. IN A SLOW STEADY STREAM, WHISK IN MILK UNTIL THER ARE NO LUMPS. COOK, WHISKING OFTEN UNTIL MIXTURE IS THICK AND BUBBLY AND COATS THE BACK OF A WOODEN SPOON 6-8 MINUTES. STIR IN CAYENNE AND PARMESAN.

ADD PASTA TO LAMB MIXTURE, TRANSFER TO A 9X13 INCH PAN. POUR SAUCE OVER THE TOP . BAKE UNTIL BROWNED IN SPOTS., 35-40 MINUTES. REMOVE FROM OVEN, LET COOL 15 MINUTE BEFORE SERVING

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