Description
This Spiced Lamb and Eggplant Greek Pastitsio is a flavorful and hearty baked pasta dish layered with seasoned ground lamb, tender sautéed eggplant, and a creamy ricotta mixture, topped with melted mozzarella and Parmesan cheese. Combining aromatic spices like cinnamon, cumin, and oregano with rich tomato sauce and pasta, this pastitsio offers a delightful Mediterranean comfort meal perfect for family dinners.
Ingredients
Scale
Meat Sauce
- 1 pound ground lamb
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 can (14.5 ounces) crushed tomatoes
- 1/2 cup red wine (optional)
- 1/4 cup fresh parsley, chopped
Vegetables
- 1 large eggplant, sliced into 1/4-inch rounds
- 2 tablespoons olive oil (divided)
Pasta
- 8 ounces ziti or penne pasta
Cheese Mixture and Topping
- 1 cup ricotta cheese
- 1 large egg
- 1/4 teaspoon nutmeg
- 1 cup grated Parmesan cheese (divided)
- 1 cup shredded mozzarella cheese
Instructions
- Preheat Oven: Preheat the oven to 375°F (190°C) to prepare for baking the assembled pastitsio.
- Sauté Onion: In a large skillet over medium heat, heat 1 tablespoon of olive oil and sauté the finely chopped onion until it becomes translucent, about 5 minutes.
- Add Garlic: Stir in the minced garlic and cook for an additional 1 minute until fragrant.
- Cook Lamb and Spices: Add ground lamb, ground cinnamon, ground cumin, dried oregano, salt, and black pepper to the skillet. Cook, stirring and breaking up meat, until the lamb is thoroughly browned, about 7 to 10 minutes.
- Simmer Sauce: Stir in crushed tomatoes and red wine if using. Reduce heat to low and simmer the sauce for 10 minutes to meld flavors.
- Add Parsley: Mix in the chopped fresh parsley and set the meat sauce aside.
- Prepare Eggplant: While the sauce simmers, sprinkle salt on the eggplant slices and let them sit for 15 minutes to draw out excess moisture. Then rinse and pat dry with paper towels.
- Sauté Eggplant: Heat the remaining 1 tablespoon olive oil in a separate skillet over medium heat. Cook the eggplant slices until golden brown on both sides, approximately 3 to 4 minutes per side. Remove and set aside.
- Cook Pasta: Boil pasta in salted water according to package instructions until al dente. Drain and set aside.
- Mix Cheese Filling: In a bowl, combine ricotta cheese, the large egg, nutmeg, and half of the grated Parmesan cheese. Mix until smooth and well blended.
- Assemble Layers: Grease a 9×13-inch baking dish. Layer half of the cooked pasta at the bottom, spread the meat sauce evenly over the pasta, followed by a layer of sautéed eggplant slices, and then evenly dollop the ricotta cheese mixture on top.
- Add Final Layers and Cheese: Cover the ricotta mixture with the remaining pasta, then sprinkle the shredded mozzarella cheese and the remaining Parmesan cheese over the top.
- Bake Covered: Cover the baking dish with foil and bake in the preheated oven for 30 minutes.
- Bake Uncovered: Remove the foil and continue baking for an additional 15 to 20 minutes until the top is golden brown and bubbling.
- Rest and Serve: Remove the pastitsio from the oven and let it cool for 10 minutes before slicing and serving to allow it to set.
Notes
- Salting the eggplant removes bitterness and excess moisture, improving texture.
- Using red wine is optional but adds depth to the meat sauce.
- Make sure pasta is cooked al dente to avoid mushiness after baking.
- Letting the dish rest after baking helps it set for easier slicing.
- This recipe can be made ahead and reheated, making it great for meal prep.
