Pastitsio

Directions

1. 1
   Preheat the oven to 350 degrees F. Bring a large pot of salted water to a boil.
2. 2
   Add the pasta and cook as the label directs.
3. 3
   Meanwhile, make the filling: Heat the olive oil in a large skillet over medium-high heat.
4. 4
   Add the meat and cook, breaking it up with a wooden spoon, until browned, about 5 minutes.
5. 5
   Add the onion and cinnamon and cook until the onion is soft, about 5 more minutes.
6. 6
   Add the Worcestershire sauce and wine and cook until the wine starts to evaporate, about 2 more minutes.
7. 7
   Add the tomato sauce, 2 cups water, 1 teaspoon salt and 1/4 teaspoon pepper and bring to a simmer.
8. 8
   Stir in the parsley and cook, stirring occasionally, until slightly thickened, about 20 minutes.
9. 9
   Stir in 1 tablespoon breadcrumbs and remove from the heat.
10. 10
    When the pasta is done, drain and return to the pot off the heat; stir in the butter, then the beaten eggs and 1 cup cheese until the pasta is coated.
11. 11
    Brush the bottom and sides of a 9-by-13-inch baking dish with olive oil.
12. 12
    Spread half of the pasta in the dish, then top with the meat filling and the remaining pasta.
13. 13
    Make the bechamel: Melt the butter in a medium saucepan over low heat.
14. 14
    Whisk in the flour and cook, whisking, 1 minute.
15. 15
    (Do not let the flour brown.)
16. 16
    Whisk in the yogurt and 3/4 cup water and gently simmer, whisking, until slightly thickened, about 5 more minutes.
17. 17
    (Do not let the mixture boil.)
18. 18
    Remove from the heat and whisk in the eggs, nutmeg and 1/4 teaspoon salt.
19. 19
    Pour the bechamel evenly over the pasta in the baking dish.
20. 20
    Sprinkle with the remaining 1 cup cheese and 1 tablespoon breadcrumbs and bake until golden, 40 to 45 minutes.
21. 21
    Let rest 10 minutes before serving.
22. 22
    Photograph by Con Poulos