Pastitsio

Directions

1. 1
   Preheat oven to 375F.
2. 2
   Bring a pot of water to a boil; add a generous amount of salt.
3. 3
   Cook pasta until al dente according to package instructions; drain.
4. 4
   Meanwhile, cook lamb in a large saucepan over medium heat, breaking meat apart with a wooden spoon, until no longer pink, 6 to 8 minutes.
5. 5
   Add onions; cook, stirring occasionally, until translucent, about 5 minutes.
6. 6
   Transfer lamb mixture to a colander; drain off fat, and discard.
7. 7
   Return lamb mixture to pan; add wine.
8. 8
   Cook over medium heat until almost all liquid evaporates, about 5 minutes.
9. 9
   Stir in tomato paste, cinnamon, and the water; simmer, stirring occasionally, until thickened, 15 to 20 minutes.
10. 10
    Season with salt and black pepper.
11. 11
    Meanwhile, make bechamel sauce: In a medium saucepan, melt butter over medium heat.
12. 12
    Whisk in flour until incorporated; cook, whisking, 1 minute.
13. 13
    In a slow, steady stream, whisk in milk until completely smooth.
14. 14
    Cook, whisking often, until mixture is bubbling and thick enough to coat the back of a wooden spoon, 6 to 8 minutes.
15. 15
    Stir in cayenne, if using, and parmesan.
16. 16
    Add pasta to lamb mixture; transfer to a 9-by-13-inch baking dish.
17. 17
    Pour bechamel sauce over the top, smoothing with the back of a spoon until level.
18. 18
    Bake until browned in spots, 35 to 40 minutes.
19. 19
    Remove from oven; let cool 15 minutes before serving.
20. 20
    Pastitsio holds up very well in the freezer.
21. 21
    Prepare recipe through step 5, then let cool completely before covering tightly with plastic wrap.
22. 22
    Freeze up to 3 months.
23. 23
    To bake, remove plastic and cover with foil (do not thaw); cook until heated through, about 1 hour.
24. 24
    Remove foil, and continue baking until golden brown on top, about 15 minutes more.