Pastitsio is a traditional Greek comfort dish – and is it comforting! I first had this on a trip to Greece with my daughter. When I got home I went looking for a good recipe for it and found this one by Martha Stewart. It comes out perfect everytime!

Pastitsio is a layered casserole. The bottom layer is pasta with meat sauce. The sauce has a hint of cinnamon, which is delicious! The top layer is béchamel, a thick cream sauce made with Parmesan cheese.

Most of the ingredients are pretty basic, except that traditional Pastitsio uses ground lamb. Ground beef or pork could be substituted, but we really like this with ground lamb.

The casserole starts with browning the meat, breaking it up as it cooks.

Drain the meat if needed before adding the onions.

Add the onions and cook until they are translucent.

Then red wine is added and cooked down for about 5 minutes.

Tomato paste, cinnamon, and water is added and the sauce is simmered for about 20 minutes. Salt and pepper is then added.

Time to make the sauce. It starts with butter and flour, then milk is added.

The sauce is cooked until thickened and coats the back of a wooden spoon as pictured. Seasonings and Parmesan cheese are then added.

Cooked pasta is combine with the meat sauce.

Then the first layer, the pasta and meat sauce, is placed in a casserole dish.

The casserole is topped with the béchamel sauce and baked.

It will disappear fast! It reheats pretty well in the microwave. The casserole can be frozen – thaw before baking as directed.

Pastitsio

• Coarse salt and ground pepper
• 1 pound penne, cooked and drained
• 2 pounds ground lamb, or ground pork, lean beef or buffalo
• 2 cups onion, diced
• ½ cup red wine
• 1 can tomato paste, 6 ounces
• ½ teaspoon ground cinnamon
• 2 teaspoons salt
• 1 teaspoon pepper
• 6 tablespoons butter
• ½ cup all-purpose flour, spooned and leveled
• 3 cups milk
• ⅛ teaspoon cayenne pepper, optional
• few grinds black pepper, or white pepper
• ½ teaspoon salt
• ¼ cup Parmesan cheese

1. Preheat oven to 375 degrees. Cook pasta, and drain; add back to the pot and reserve. Save the colander for draining the meat. – no need to wash since noodles and meat will be mixed together.

2. Meat Sauce: Meanwhile, in a large sauce or fry pan, over medium heat, cook lamb, breaking apart pieces with a wooden spoon, until there is almost no pink left, 6 to 8 minutes. Drain if needed. Add onions; cook, stirring occasionally, until translucent, about 5 minutes.

3. Add wine. Cook over medium heat until almost all liquid has evaporated, about 5 minutes.

4. Stir in tomato paste, cinnamon, and 2 cups water; simmer, stirring occasionally, until thickened, 15 to 20 minutes. Season with 2 teaspoons salt and 1 teaspoon pepper.

5. Parmesan Cheese Sauce: While mixture is simmering make the sauce: In a medium saucepan, melt butter over medium heat; whisk in flour until incorporated, about 30 seconds. In a slow steady stream, whisk in milk until there are no lumps.

6. Cook, whisking often, until mixture is thick and bubbly and coats the back of a wooden spoon, 6 to 8 minutes. Stir in cayenne, if desired, 1/2 teaspoon salt, and Parmesan.

7. Layer Casserole: Add lamb mixture to reserved pasta; transfer to a 9-by-13-inch baking dish. Pour cheese sauce over the top, smoothing with the back of a spoon until level. Bake until browned in spots, 35 to 40 minutes. Remove from oven; let cool 15 minutes before serving.