Skillet Pastitsio

Name: Skillet Pastitsio
Ingredients: 1 lb ground lamb; 1 medium minced onion; 1/4 teaspoon ground cinnamon; 1/8 teaspoon fresh ground nutmeg; 6 medium garlic cloves, minced or pressed through a garlic press (about 2 tablespoons); 2 tablespoons tomato paste; 2 teaspoons minced fresh oregano leaves; 3 cups low sodium chicken broth; 1 cup heavy cream; salt; 8 ounces about 2 cups elbow macaroni; 1 teaspoon cornstarch; 2 ounces grated pecorino romano cheese (1 cup); ground black pepper

14 ingredients

4 steps

Ingredients

1 lb ground lamb
1 medium minced onion
1/4 teaspoon ground cinnamon
1/8 teaspoon fresh ground nutmeg
6 medium garlic cloves, minced or pressed through a garlic press (about 2 tablespoons)
2 tablespoons tomato paste
2 teaspoons minced fresh oregano leaves
3 cups low sodium chicken broth
1 cup heavy cream
salt
8 ounces about 2 cups elbow macaroni
1 teaspoon cornstarch
2 ounces grated pecorino romano cheese (1 cup)
ground black pepper

Directions

1

Adjust an oven rack to the middle position and heat the oven to 475 degrees. Cook the lamb in a 12-inch ovensafe nonstick skillet over medium-high heat, breaking apart the meat, until no longer pink and the fat has rendered, 3 to 5 minutes. Transfer the lamb to a strainer set over a medium bowl and let drain, reserving 1 tablespoon of the fat.
2

Add the reserved tablespoon fat to the skillet and return to medium heat until shimmering. Add the onion, cinnamon, and nutmeg and cook, stirring often, until softened, 5 to 7 minutes. Stir in the garlic, tomato paste, and oregano and cook until fragrant, about 30 seconds.
3

Stir in the broth, 1/2 cup of the cream, and 1/2 teaspoon salt, then add the pasta and drained lamb. Increase the heat to high and cook at a vigorous simmer, stirring often, until the pasta is tender, 9 to 12 minutes.
4

Whisk the remaining 1/2 cup cream and cornstarch together in a small bowl, then stir into the skillet and continue to simmer until slightly thickened, about 1 minute. Off the heat, stir in 1/2 cup of the Pecorino and season with salt and pepper to taste. Sprinkle the remaining 1/2 cup Pecorino over the top and bake until lightly browned, 5 to 10 minutes. Serve.