Description
Pastitsio with zucchini includes layers of pasta, a rich meat sauce, creamy béchamel, and zucchini for added flavor and a nutritional boost.
Ingredients
Units
Scale
- drizzle of olive oil
- 1 pound ground beef
- 1 pound ground lamb
- 1 medium onion, diced
- 3/4 cup diced zucchini
- 4 cloves garlic, minced
- 1 tablespoon cinnamon
- 1 teaspoon dried oregano
- 1 teaspoon fresh thyme
- 28 ounce can of crushed tomatoes
- 1 pound pasta (small shells, penne or equivalent)
FOR THE BECHAMEL
- 1 1/2 cups whole milk
- 1 cup heavy cream
- 4 tablespoons butter
- 1/4 cup flour
- (optional) 1/4 teaspoon nutmeg
- 1 1/2 cups grated parmesan cheese
- 2 eggs, beaten
- 2/3 cup Greek yogurt
Instructions
- Preheat the oven to 350 degrees F.
- For the sauce, heat olive oil over medium-high heat in a large pot. Add the onion, garlic and zucchini and saute for 5 minutes. Add the beef and lamb, and cook over medium heat for 8 to 10 minutes, until it’s no longer pink, crumbling it with a spoon. Drain off any excess liquid and add the garlic, cinnamon, oregano, thyme, and cayenne, and continue cooking over medium heat for 5 minutes. Stir in the tomatoes, 2 teaspoons salt, and 1 teaspoon pepper and simmer, stirring occasionally. Set aside.
- For the bechamel, heat the milk and cream together in a small saucepan over medium-low heat (or in the microwave) until simmering. In a medium pan, melt the butter. Add the flour and cook over medium heat, whisking constantly for 2 minutes. Pour the warm milk and cream mixture into the butter and flour mixture, whisking constantly. Continue cooking, stirring occasionally, over medium heat for 5 to 7 minutes, until smooth and thick. Add the nutmeg, and 1 teaspoon each of salt and pepper. Stir in 3/4 cup of grated Parmesan cheese. Allow the mixture to cool for at least 10 minutes. Then stir in the eggs and yogurt.
- Cook the pasta in a large pot of boiling water until al dente. Don’t over-cook because the pasta will later be baked. Drain and set aside.
- Add the pasta to the meat and tomato sauce, and pour the mixture into a baking dish (or two). Pour the bechamel on top of the the pasta/meat mixture and sprinkle with the remaining 3/4 cup Parmesan cheese.
- Bake uncoverd for 1 hour, until golden brown and bubbly.