Spice Market Pastitsio

Submitted by admin on Mon, 08/17/2009 - 22:30
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Summary

Yield6
RecipesCasseroles

Description

Some call this dish (pronounced pah-STEET-see-o) "the Greek lasagna." Kasseri, a firm Greek cheese, lends a pungent, nutty taste; if it's unavailable, Parmesan can fill the role.

Ingredients

  • 8 ounces dried corkscrew pasta (3 cups)

  • 1/2 pound ground lamb or lean ground beef

  • 1 14-ounce jar spaghetti sauce with onion and garlic (about 1-1/2 cups)

  • 1 teaspoon ground cinnamon

  • 1/4 teaspoon fennel seed, crushed

  • 1 1.8-ounce envelope white sauce mix

  • 1 cup milk

  • 2 slightly beaten eggs

  • 1/4 cup crumbled feta cheese

  • 1/2 teaspoon ground nutmeg

  • 1/4 cup grated kasseri or Parmesan cheese

  • Greek or ripe olives (optional)

  • Fresh marjoram (optional)

Instructions

1. Cook pasta according to package directions; drain well. In a medium skillet cook lamb or beef until meat is no longer pink. Drain off fat. In a medium mixing bowl combine cooked meat, spaghetti sauce, cinnamon, and fennel seed. Set aside.

2. Meanwhile, in a medium saucepan combine white sauce mix and milk. Cook and stir until thickened and bubbly. Remove from heat. Gradually stir half of the sauce into eggs; return all to saucepan. Stir in feta cheese and nutmeg.

3. To assemble, layer half of the pasta in a lightly greased 2-quart square baking dish. Spread meat mixture over pasta; top with remaining pasta. Evenly spread the white sauce mixture on top. Sprinkle with kasseri or Parmesan cheese. Bake, uncovered, in a 350 degree F. oven about 35 minutes or until set. Let stand for 10 minutes. To serve, cut into squares. Garnish servings with olives and fresh marjoram, if desired.