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Classic Pastitsio
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Prep Time:
15 minutes
Total Time:
55 minutes
Indulge in a flavorful Greek lamb and pasta bake with creamy white sauce, layers of cheese, and warm spices like cinnamon and nutmeg.
Ingredients:
  • 1 cup uncooked elbow macaroni (3 1/2 oz)
  • 1 egg white
  • 1/4 cup grated Parmesan cheese
  • 2 tablespoons milk
  • 3/4 lb ground lamb
  • 1 1/2 cups cubed peeled eggplant
  • 1 can (14.5 oz) Muir Glen™ organic diced tomatoes, drained
  • 1 medium onion, chopped (1/2 cup)
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 clove garlic, finely chopped
  • 1 cup milk
  • 1 tablespoon cornstarch
  • 2 tablespoons grated Parmesan cheese
  • 1 egg, beaten
Instructions:
  • Preheat oven to 350°F. Prepare and drain macaroni according to package instructions. Mix in the rest of the macaroni mixture ingredients.
  • In a 10-inch skillet, sauté the lamb over medium heat for about 10 minutes until fully cooked; remember to stir occasionally. Drain any excess liquid and mix in the rest of the lamb mixture ingredients.
  • In a 1-quart saucepan, heat 1 cup of milk and cornstarch over medium heat, stirring constantly until thickened and boiling. Then, stir in the rest of the sauce ingredients.
  • Layer half of the macaroni mixture on the bottom of a 1 1/2-quart casserole dish. Top it with the lamb mixture, the rest of the macaroni mixture, and then the sauce.
  • Bake for around 40 minutes, or until the center is fully set.

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