Pastitsio

Ingredients

• 28 ounces canned tomatoes crushed canned
• 1 pinch cayenne pepper 
• 1.5 cups kasseri cheese freshly grated
• 0.5 cup cooking wine dry red
• 2 extra large eggs beaten
• 0.3 cup flour all-purpose
• 1 teaspoon thyme leaves fresh
• 3 large cloves garlic minced
• 1 tablespoon ground cinnamon 
• 1 cup heavy cream 
• 8 servings kosher salt and pepper black freshly ground
• 1 pound ground beef lean
• 1 pound lamb lean
• 0.3 teaspoon nutmeg freshly grated
• 3 tablespoons olive oil good
• 1 teaspoon oregano dried
• 8 servings salt and pepper black freshly ground
• 0.8 pound shells 
• 4 tablespoons butter unsalted
• 1.5 cups milk whole
• 1.5 cups onion yellow chopped 1 large
• 0.7 cup yogurt such as fage total greek-style

Equipment

• sauce pan
• oven
• whisk
• pot
• baking pan
• wooden spoon

Directions

1. Watch how to make this recipe.
2. For the sauce, heat the olive oil over medium-high heat in a large pot.
3. Add the onion and saute for 5 minutes.
4. Add the beef and lamb, and saute over medium heat for 8 to 10 minutes, until it's no longer pink, crumbling it with the back of wooden spoon.
5. Drain off any excess liquid, add the wine, and cook for 2 more minutes.
6. Add the garlic, cinnamon, oregano, thyme, and cayenne, and continue cooking over medium heat for 5 minutes.
7. Add the tomatoes, 2 teaspoons salt, and 1 teaspoon pepper and simmer, stirring occasionally, for 40 to 45 minutes. Set aside.
8. Preheat the oven to 350 degrees F.
9. For the bechamel, heat the milk and cream together in a small saucepan over medium-low heat until simmering. In a medium saucepan, melt the butter.
10. Add the flour and cook over medium heat, whisking constantly for 2 minutes.
11. Pour the warm milk and cream mixture into the butter and flour mixture, whisking constantly. Continue cooking, stirring occasionally, over medium heat for 5 to 7 minutes, until smooth and thick.
12. Add the nutmeg, 1 teaspoon salt, and 1 teaspoon of pepper. Stir in 3/4 cup of Parmesan cheese, 1/2 cup of the tomato and meat sauce, and allow to cool for 10 minutes. Stir in the eggs and yogurt and set aside.
13. Meanwhile, cook the pasta in a large pot of boiling water until al dente. Don't over-cook because the pasta will later be baked.
14. Drain and set aside.
15. Add the pasta to the meat and tomato sauce, and pour the mixture into a baking dish.
16. Spread the bechamel evenly to cover the pasta and sprinkle with the remaining 3/4 cup Parmesan cheese.
17. Bake for 1 hour, until golden brown and bubbly. Set aside for 10 minutes and serve hot.