Greek Noodle Casserole (Pastitsio)
Serves: 3
Jewel Boehm
1 January 1970
Based on User reviews:
51
Spice
51
Sweetness
44
Sourness
42
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
340 g
Egg Noodle2 tbsps
Extra-Virgin Olive Oil1 large
Onion (chopped)3 cloves
Garlic (chopped or smashed)450 g
Ground Lamb2 tbsps
Ground Cumin2 tsps
Ground Coriander1 tsp
Ground Cinnamon1 tsp
Ground AllspiceDirections:
1
Reduce the heat to low
2
Watch how to make this recipe
3
Place an oven rack in the center of the oven and preheat to 400 degrees F
4
Butter a 9-by-13-inch baking dish
5
Bring a large pot of salted water to a boil over high heat
6
Cook the noodles until tender but still firm to the bite, stirring occasionally, 7 to 9 minutes
7
Drain and transfer to a large bowl
8
Heat the oil over medium-high heat in a large skillet
9
Add the onion, 1 teaspoon salt and 1/2 teaspoon pepper
10
Cook, stirring occasionally until soft, about 4 minutes
11
Add the garlic and cook until aromatic, about 30 seconds
12
Add the lamb, cumin, coriander, cinnamon, allspice, 1 teaspoon salt and the remaining 1/4 teaspoon pepper
13
Cook, stirring frequently, until cooked through, about 6 minutes
14
Add the tomato sauce and mint
15
Bring the mixture to a boil
16
Reduce the heat and simmer for 5 minutes
17
For the sauce: Simmer the milk and cream over medium heat in a medium heavy-bottomed saucepan
18
Add the cheese and whisk until the cheese is melted and the sauce is smooth
19
Remove the pan from the heat and stir in the yogurt
20
Add the meat sauce to the pasta and toss well until the noodles are coated
21
Transfer the mixture to the baking dish
22
Spoon the cheese sauce evenly on top and bake until golden brown, 25 to 30 minutes
23
Cool for 10 minutes
24
Sprinkle with chopped mint if using, and serve