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Pastitsio

Ingredients

  • 2 Tbsp olive oil

  • 1 large onion diced

  • 2 lbs. ground lamb

  • 2 tsp kosher salt (to taste)

  • 6 garlic cloves, chopped or 2 Tbsp granulated garlic

  • ½ cup red wine

  • 3 tsp ground cinnamon (don’t skimp)

  • 2 tsp ground cumin

  • 2 tsp dried oregano (or 1 Tbsp fresh chopped)

  • 1 tsp pepperushe tomatoes

  • 1 Tbsp tomato paste


BECHAMEL:

  • 3 Tbsp olive oil or butter

  • ¼ cup all-purpose flour

  • 2 ½ cup whole milk

  • ½ tsp ground nutmeg

  • ¾ tsp kosher salt

  • ¼ tsp white pepper

  • ½ cup grated Parmesan cheese or Kasseri cheese

  • ½ cup plain greek yogurt

  • 2 extra large eggs beaten

  • ¾ lb. penne pasta

  • Parmesan for sprinkling. Garnish - 1 Tbsp fresh thyme

Preparation

Instructions for Lamb Bolognese: 

  1. Heat oil in dutch oven over medium heat. Add onion, ground meat, and salt. Cook 10-12 minutes, stirring often until onions are tender and meat is browned. Drain any fat. Splash with the red wine and cook until evaporated, about 2 minutes, then add garlic, cinnamon, cumin, oregano, and pepper. Sauté for 2 minutes until garlic is fragrant. Stir in crushed tomatoes and tomato paste. Simmer on low heat, covered, for 20 minutes. Taste, add more salt if you’d like. 


  2. Preheat oven to 400˚  While meat is simmering, boil the pasta water and make the Bechamel sauce:

    1. Heat the oil in a medium pot over medium heat. Whisk the flour into the oil to make a smooth paste and cook for 60 seconds. Whisk in 1 cup of milk until smooth and thickened, the immediately add the remaining 1 ½ cups milk and whisk until smooth and thickened again. Add salt, nutmeg, white pepper, and parmesan. Stir until cheese melts and sauce is smooth. Set aside and let cool for 10 minutes.


  3. Cook the pasta and drain.


  4. Once the béchamel has cooled 10 minutes (warm is ok, just not hot) stir in the yogurt and beaten egg.


  5. ASSEMBLE:

    1. Add the cooked pasta to the Bolognese sauce and mix. Pour into a large greased baking dish (9x13) or 12-in. oven proof skillet. Top with the béchamel sauce, covering it evenly. Sprinkle with ½ c more of Parmesan and scatter with thyme leaves. Bake 30 minutes or until golden and bubbly.

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Grady Ranch Farms

200 Grady Ranch Lane

Whigham, GA 39897

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(229) 378-7673

(229) 378-7672

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