I was day dreaming about summer, and when I think of summer, I think of either Spain or Greece. All my childhood holidays were spent in Greece and I loved it so much.
Even at such a young age I would look forward to the food, and eat all the local foods, no “childrens menu” for me. No, I went straight for the grilled Barbounia, moussaka, gyros, tzaziki, olives and octopus or pastizio.
So whenever I’m feeling a bit melancholic about Greece, I will just cook something Greek like Greek Lamb Souvlaki or Pastizio and I feel like I’m on a mini holiday.
This Pastitsio is a quick version of the original pasta dish and there’s no need to cook the noodles first.
It all goes into one dish and cooks in the oven. So once it is in the oven, pour yourself a glass of Retzina sit down and relax and pretend you’re on a holiday!
Ref. sugar free ✔
- 7 oz long macaroni for Pastitsio (you can substitute penne or ziti)
- 2 tbsp. extra-virgin olive oil
- 10 oz. ground lamb
- 1 onion, peeled and chopped
- 2 garlic cloves, peeled and grated
- 1/2 tsp. all spice
- 1 tsp. Oregano
- 1/2 tsp. Thyme
- a pinch of dry mint
Salt and freshly ground black pepper, to taste
2 tbsp. flour
- 2 1/3 C. stock
- 3/4 C. cream
- 1/2 C. Kefalotyri cheese
- 1/2 C. mozzarella
- 1/4 C. Feta
- 2 tbsp. pine nuts, toasted
Pre heat the oven to 200° C / 400° F
- Place the macaroni ucooked in a large rectangle baking dish and set aside.
- In a large frying pan, heat the 2 tablespoons of olive oil and add the lamb. Cook until it’s no longer pink and add the onion and garlic.
- Add the all spice, oregano, thyme, mint, and season with a little salt and freshly ground pepper. The stock is already salty and so is the cheese, so add just a little now and correct if necesary later on.
- Cook until the onion and lamb are turning golden, add the flour and cook for another minute.
- Add the stock and bring to a bubble.
- Let simmer for a minute or so. Add the cream and heat thru.
- Turn off the heat.
- Pour the sauce over the macaroni.
- Sprinkle over the cheeses and place in the middle of the oven.
- Bake uncovered for 30 to 40 minutes until macaroni is soft.
- If it gets to dark, place a tented foil over the dish.
- Remove from the oven and let stand at room temperature for 5 minutes before serving.
If you try this recipe let me know! Leave a comment below and don’t forget to snap a pic and tag it #thecookingspoonblog on instagram! You’ll make my day. ♥