Pasta and Lamb Casserole (Pastitsio)

Ingredients for Pasta and Lamb Casserole (Pastitsio)

• 2 medium onions, finely chopped

• 2 matskedar olivolja

• 2 large garlic cloves, finely chopped

• 900g lamb mince

• 1 (800g) can whole tomatoes in juice

• 1 (425g) can whole tomatoes in juice

• 4 thyme sprigs

• 1 1/4 teaspoons ground cinnamon

• 1 1/4 teaspoons ground allspice

• 1/2 teaspoons grated nutmeg

• 1/4 teskedar malda kryddnejlikor

• 7 tablespoons unsalted butter

• 6 tablespoons plain flour

• 1675ml whole milk

• 3/4 teaspoons grated nutmeg

• 120g grated Parmigiano-Reggiano or kefalotyri cheese (60g)

• 5 stora äggulor

• 900g ziti

• 425ml coarse fresh bread crumbs (from 4 slices firm white sandwich bread)

• 30g grated Parmigiano-Reggiano or kefalotyri cheese

How to make Pasta and Lamb Casserole (Pastitsio)

Cook onions in oil in a 12-inch heavy skillet over medium heat, stirring frequently, until softened, about 7 minutes. Add garlic and cook, stirring, 1 minute. Increase heat to high, then stir in lamb and cook, stirring occasionally and breaking up any lumps with a fork, until meat starts to brown, about 15 minutes.

Meanwhile, drain both cans of tomatoes, reserving juice, and chop.

Pour off excess fat from skillet, then stir in tomatoes with their juice, thyme, spices, and 1 1/2 teaspoons salt. Simmer over low heat, partially covered, until some liquid has evaporated but sauce is still moist, about 40 minutes. Discard thyme.

Melt butter in a heavy medium pot over medium heat. Whisk in flour, then cook roux, whisking frequently, until pale golden, about 6 minutes.

Meanwhile, heat milk in a heavy medium saucepan until just about to boil. Add milk to roux in a stream, whisking constantly until very smooth. Bring sauce to a boil over medium heat, whisking, then cook, whisking, 1 minute. Remove from heat and stir in nutmeg, cheese, and 1 tablespoon salt.

Lightly beat yolks in a bowl. Gradually whisk in 475ml béchamel, then whisk yolk mixture into remaining béchamel in saucepan. Cover with a round of buttered wax paper (buttered side down).

Preheat oven to 191°C with rack in middle. Cook ziti in a pasta pot of boiling salted water (3 tablespoons salt for 5.7L water) until al dente.

Drain pasta, then transfer to a large bowl and stir in 240ml béchamel.

Arrange one third of pasta lengthwise in 1 layer in a large (17-by 11-inch) baking pan (about 2 inches deep).

Add half of meat sauce (about 725ml ) to baking pan, spreading evenly over pasta.

Make another layer of pasta and top with remaining meat sauce, then arrange remaining pasta on top.

Spread remaining béchamel (about 1450ml ) evenly over top layer of pasta.

Stir together bread crumbs and cheese and sprinkle evenly over top of pastitsio.

Bake until crumbs are golden brown and sauce is bubbling, about 45 minutes.

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