After Nick's success with the Food Network Magazine recipe for Orecchiette With Spicy Sausage I found the recipe for Pastitsio on page 133 of the same issue (April 2012). This recipe was also very flavorful and unique with the use of the Greek yogurt in the top layer of the dish. This recipe received thumbs up again by everyone in the house.
I do love magazines and I originally purchased the 1 year - $20 subscription to the Food Network magazine for Anthony (to help coax out his inner foodie) but I have recently discovered what a great magazine this is. The magazine features big bold pictures, easy to follow recipes and all of our favorite chef's too. It's a delicious publication all around.
Pastitsio
For the pasta and filling:
Kosher salt
1 pound ziti
2 tablespoons extra-virgin olive oil, plus more for brushing
1 pound ground beef or lamb (or a combination)
1 onion, chopped
3/4 teaspoon ground cinnamon
2 tablespoons Worcestershire sauce
1/4 cup dry white wine
1 15-ounce can tomato sauce
Freshly ground pepper
1/4 cup chopped fresh parsley
2 tablespoons breadcrumbs
4 tablespoons unsalted butter
2 large eggs, lightly beaten
2 cups grated kefalotyri or parmesan cheese (about 6 ounces)
For the bechamel:
4 tablespoons unsalted butter
1/4 cup all-purpose flour
3 cups plain 2 percent Greek yogurt
2 large eggs, lightly beaten
Pinch of freshly grated nutmeg
Kosher salt
Preheat the oven to 350 degrees F. Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Meanwhile, make the filling: Heat the olive oil in a large skillet over medium-high heat. Add the meat and cook, breaking it up with a wooden spoon, until browned, about 5 minutes. Add the onion and cinnamon and cook until the onion is soft, about 5 more minutes. Add the Worcestershire sauce and wine and cook until the wine starts to evaporate, about 2 more minutes. Add the tomato sauce, 2 cups water, 1 teaspoon salt and 1/4 teaspoon pepper and bring to a simmer. Stir in the parsley and cook, stirring occasionally, until slightly thickened, about 20 minutes. Stir in 1 tablespoon breadcrumbs and remove from the heat.
When the pasta is done, drain and return to the pot off the heat; stir in the butter, then the beaten eggs and 1 cup cheese until the pasta is coated.
Brush the bottom and sides of a 9-by-13-inch baking dish with olive oil. Spread half of the pasta in the dish, then top with the meat filling and the remaining pasta.
Make the bechamel: Melt the butter in a medium saucepan over low heat. Whisk in the flour and cook, whisking, 1 minute. (Do not let the flour brown.) Whisk in the yogurt and 3/4 cup water and gently simmer, whisking, until slightly thickened, about 5 more minutes. (Do not let the mixture boil.) Remove from the heat and whisk in the eggs, nutmeg and 1/4 teaspoon salt.
Pour the bechamel evenly over the pasta in the baking dish. Sprinkle with the remaining 1 cup cheese and 1 tablespoon breadcrumbs and bake until golden, 40 to 45 minutes. Let rest 10 minutes before serving.
