Spice Market Pastitsio
Some call this dish (pronounced pah-STEET-see-o) "the Greek lasagna." Kasseri, a firm Greek cheese, lends a pungent, nutty taste; if it's unavailable, Parmesan can fill the role.
- 8 ounces dried corkscrew pasta 3 cups
- 1/2 pound ground lamb or lean ground beef
- 1 14- ounce jar spaghetti sauce with onion and garlic about 1-1/2 cups
- 1 teaspoon ground cinnamon
- 1/4 teaspoon fennel seed crushed
- 1 1.8- ounce envelope white sauce mix
- 1 cup milk
- 2 slightly beaten eggs
- 1/4 cup crumbled feta cheese
- 1/2 teaspoon ground nutmeg
1. Cook pasta according to package directions; drain well. In a medium skillet cook lamb or beef until meat is no longer pink. Drain off fat. In a medium mixing bowl combine cooked meat, spaghetti sauce, cinnamon, and fennel seed. Set aside.
2. Meanwhile, in a medium saucepan combine white sauce mix and milk. Cook and stir until thickened and bubbly. Remove from heat. Gradually stir half of the sauce into eggs; return all to saucepan. Stir in feta cheese and nutmeg.
3. To assemble, layer half of the pasta in a lightly greased 2-quart square baking dish. Spread meat mixture over pasta; top with remaining pasta. Evenly spread the white sauce mixture on top. Sprinkle with kasseri or Parmesan cheese. Bake, uncovered, in a 350 degree F. oven about 35 minutes or until set. Let stand for 10 minutes. To serve, cut into squares. Garnish servings with olives and fresh marjoram, if desired.