Lamb + Pasta Casserole, Greek style
Source of Recipe
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Recipe Link: http://www.cooks.com/rec/doc/0,168,153189-248194,00.html Lamb + Pasta Casserole, Greek style
1 box ziti pasta
2 tbsp. butter
1 c. grated Parmesan cheese
4 egg whites, slightly beaten
2 tbsp. vegetable oil
2 med. onions, chopped
2 cloves of minced garlic
1 lb. lean ground lamb or ground beef
1 (8 oz.) can tomato paste
1 tsp. ground cinnamon
1 can tomato sauce
for bechamel sauce:
6 tbsp. butter
3/4 c. flour
3 c. milk
1 (10 3/4 oz.) can condensed chicken broth
3/4 tsp. salt
1/8 tsp. pepper
4 egg yolks, slightly beaten
Heat oil in large skillet over medium high heat.
Add onion and garlic. Saute until golden.
Add ground meat and brown. Drain off excess fat.
Stir in tomato sauce, tomato paste, salt and cinnamon.
Reduce heat, cover and simmer 20 minutes.
Meanwhile, bring a panful of water to boil and cook pasta
al dente to package directions.
Drain and toss with butter, 3/4 cup grated Parmesan and
slightly beaten egg whites until butter is melted.
Heat oven to 350 degrees F.
Spoon 1/2 the macaroni mixture into bottom of shallow
3 quart casserole or lasagna pan.
Then spoon on meat mixture.
Cover with remaining macaroni. Set aside.
for bechamel sauce:
In large saucepan, melt butter over medium high heat.
Add flour and stir until completely blended and smooth.
Remove from heat.
Gradually stir in milk and broth.
Return to heat.
Cook, stirring constantly until mixture thickens and comes
to a boil. Stir in salt and pepper.
To blend egg yolks into sauce, first stir about 1 cup of sauce
into the yolks, then stir yolk mixture into sauce.
Pour sauce over top of casserole.
With a knife make a few holes all the way to bottom of baking
dish to allow sauce to reach bottom layer.
Sprinkle top with remaining grated cheese.
Bake for 45 minutes until browned and bubbly.
Cool about 10 minutes, cut into squares.
Makes 6-8 servings.
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