OverviewCals/servingServings9514 Prep timeCook timeTotal time10 mins1 hr1 hr 15 minsHave you ever tried this delicious version of moussaka? This Pastitsio is greek pasta and ground meat casserole that is loaded with bechamel sauce and cheese on top of it. It can be made for the whole family usually for the weekend lunch or just enjoying it as a weeknight meal. You can add ground turkey instead of ground chicken or just use shredded leftover turkey or chicken. Either way will work perfectly. Don’t hesitate to try out this delicious and super yummy meal. IngredientsPastitsio - Greek Pasta and Lamb Casserole1 tbsp. extra-virgin olive oil or grape seed oil1½ cups chopped onion¾ lb. ground chicken¼ lb. ground lamb3 garlic cloves, minced1 tbsp. ground cinnamon1 tsp. dried oregano½ tsp. dried thymepinch of cayenne1 (28oz.) can crushed tomatoes in puree2 tsp. sea salt, divided1 tsp. fresh ground black pepper2½ cups reduced fat milk1 tbsp. unsalted butter¼ cup all-purpose flour¼ tsp. fresh ground nutmeg1 cup grated cheese7 oz. 2% fat plain Greek yogurt2 eggs, lightly beaten12 oz. small whole wheat pasta shells or elbows, cooked al denteDirectionsPastitsio - Greek Pasta and Lamb Casserole In a large dutch oven or pot over medium-high heat, add the oil and onions. Saute for 5 minutes. Add the chicken and lamb. Break up and crumble with a wooden spoon. Cook until meat is no longer pink. Reduce the heat to medium and add the next 5 ingredients (garlic through cayenne). Cook for 5 minutes. Add the tomatoes with puree, 1 tsp. salt and ½ tsp. black pepper. Bring it to a simmer. Reduce the heat to maintain a simmer for 40-45 minutes, until liquid has evaporated. Stir in the cooked pasta. Set aside. Preheat oven to 350•. Spray a 11 x 15 x 2-inch baking dish with cooking spray. In a small saucepan, heat the milk over medium-low heat, until simmering. In a medium saucepan over medium heat, melt the butter. Whisk in the flour, and cook for 2 minutes, whisking constantly. While whisking, pour the hot milk into the flour mixture. Continue to whisk until the sauce thickens, about 4 to 6 minutes. Whisk in the nutmeg, 1 tsp. salt, and ¼ tsp. fresh ground black pepper. Stir in ½ cup parmesan cheese. Cool for 10 minutes. Stir in the yogurt and eggs. Set aside. Pour the pasta and lamb mixture into the baking dish. Spoon the bechamel on the top and even out. Sprinkle remaining ½ cup parmesan cheese on top. Bake for 1 hour, until golden brown and bubbly. Let cool for 10 minutes before cutting and serving. Comments Cancel replyLeave a CommentYour email address will not be published. Required fields are marked * Comment Name Email I agree to the Terms and Conditions of this website.