Pastitsio Recipe (Greek Pasta Bake)

Heat oil in a large heavy-bottom pot or Dutch oven over medium-high heat. Add the onion, ground meat and salt, breaking up the meat with a metal spatula. Cook for 10-12 minutes, stirring often, until the onions are tender and the meat is browned. Drain any fat. Splash with the red wine and cook until cooked off, about 2 minutes, then add garlic and cinnamon, cumin, oregano and pepper. Sauté for 2 minutes until garlic is fragrant. Stir in crushed tomatoes and tomato paste and simmer on low heat, covered, for 20 minutes. Taste, add more salt if you like.

to al dente, drain.

Heat the oil in a medium pot, over medium heat. Whisk the flour into the oil until smooth, then cook for 60 seconds. Whisk in half the milk until smooth and thickened, then immediately, add the remaining milk and whisk until smooth and thickened again. Add salt, nutmeg, white pepper and parmesan, and stir until cheese melts and sauce is smooth. Set aside and let cool for 10 minutes. Once the béchamel has cooled for 10 minutes (warm is ok, just not hot), stir in the yogurt and beaten egg.

Add the cooked pasta to the Bolognese sauce and mix. Pour into a large greased 9×13-inch baking dish or 12-inch braiser or skillet. Top with the béchamel sauce, spreading it evenly. Sprinkle with ½ cup more Parmesan and scatter with fresh thyme leaves.

or until golden and bubbly.