Name: Pastitsio - Greek Pasta and Lamb Casserole
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 4 servings
Ingredients: 1 tbsp. extra-virgin olive oil or grape seed oil; 1½ cups chopped onion; ¾ lb. ground chicken; ¼ lb. ground lamb; 3 garlic cloves, minced; 1 tbsp. ground cinnamon; 1 tsp. dried oregano; ½ tsp. dried thyme; pinch of cayenne; 1 (28oz.) can crushed tomatoes in puree; 2 tsp. sea salt, divided; 1 tsp. fresh ground black pepper; 2½ cups reduced fat milk; 1 tbsp. unsalted butter; ¼ cup all-purpose flour; ¼ tsp. fresh ground nutmeg; 1 cup grated cheese; 7 oz. 2% fat plain Greek yogurt; 2 eggs, lightly beaten; 12 oz. small whole wheat pasta shells or elbows, cooked al dente

Pastitsio - Greek Pasta and Lamb Casserole

Overview

Cals/serving

Servings

951

Prep time

Cook time

Total time

10 mins

1 hr

1 hr 15 mins

Have you ever tried this delicious version of moussaka? This Pastitsio is greek pasta and ground meat casserole that is loaded with bechamel sauce and cheese on top of it. It can be made for the whole family usually for the weekend lunch or just enjoying it as a weeknight meal. You can add ground turkey instead of ground chicken or just use shredded leftover turkey or chicken. Either way will work perfectly. Don’t hesitate to try out this delicious and super yummy meal.

Pastitsio - Greek Pasta and Lamb Casserole

1 tbsp. extra-virgin olive oil or grape seed oil
1½ cups chopped onion
¾ lb. ground chicken
¼ lb. ground lamb
3 garlic cloves, minced
1 tbsp. ground cinnamon
1 tsp. dried oregano
½ tsp. dried thyme
pinch of cayenne
1 (28oz.) can crushed tomatoes in puree
2 tsp. sea salt, divided
1 tsp. fresh ground black pepper
2½ cups reduced fat milk
1 tbsp. unsalted butter
¼ cup all-purpose flour
¼ tsp. fresh ground nutmeg
1 cup grated cheese
7 oz. 2% fat plain Greek yogurt
2 eggs, lightly beaten
12 oz. small whole wheat pasta shells or elbows, cooked al dente

Pastitsio - Greek Pasta and Lamb Casserole

In a large dutch oven or pot over medium-high heat, add the oil and onions. Saute for 5 minutes.
Add the chicken and lamb. Break up and crumble with a wooden spoon. Cook until meat is no longer pink.
Reduce the heat to medium and add the next 5 ingredients (garlic through cayenne). Cook for 5 minutes.
Add the tomatoes with puree, 1 tsp. salt and ½ tsp. black pepper.
Bring it to a simmer. Reduce the heat to maintain a simmer for 40-45 minutes, until liquid has evaporated.
Stir in the cooked pasta. Set aside.
Preheat oven to 350•. Spray a 11 x 15 x 2-inch baking dish with cooking spray.
In a small saucepan, heat the milk over medium-low heat, until simmering.
In a medium saucepan over medium heat, melt the butter. Whisk in the flour, and cook for 2 minutes, whisking constantly.
While whisking, pour the hot milk into the flour mixture. Continue to whisk until the sauce thickens, about 4 to 6 minutes. Whisk in the nutmeg, 1 tsp. salt, and ¼ tsp. fresh ground black pepper.
Stir in ½ cup parmesan cheese. Cool for 10 minutes.
Stir in the yogurt and eggs. Set aside.
Pour the pasta and lamb mixture into the baking dish.
Spoon the bechamel on the top and even out. Sprinkle remaining ½ cup parmesan cheese on top.
Bake for 1 hour, until golden brown and bubbly.
Let cool for 10 minutes before cutting and serving.