Lamb Pastitsio

(from DBodinPT’s recipe box)

haven’t tried

Cook time: 30 minutes
Serves 4 people

Categories: Main Dish Lamb

Ingredients

  • 8 oz. dry rigatoni pasta
  • 1 lb. ground lamb
  • 1 cup diced onion
  • 1 cup halved grape tomatoes
  • 2 Tbsp. minced garlic
  • 1⁄2 tsp. ground cinnamon
  • 1⁄4 tsp. grated nutmeg
  • 1 pkg. cream cheese, cubed (8 oz.)
  • 2 cups whole milk
  • 1⁄3 cup chopped kalamata olives
  • 1⁄4 cup chopped pepperoncini
  • 1 pkg. crumbled feta cheese, divided (6 oz.)
  • Salt and black pepper to taste
  • Chopped fresh parsley

Directions

  1. Preheat broiler with rack 6–8 inches from element. Coat an 8×8-inch baking dish with nonstick spray.

  2. Cook rigatoni in a large pot of boiling salted water according to package directions; drain.

  3. Brown lamb and onion in a sauté pan over medium-high heat, 5–6 minutes.

  4. Add tomatoes, garlic, cinnamon, and nutmeg and cook until fragrant, about 1 minute.

  5. Stir in cream cheese until melted, 1–2 minutes; add milk. Reduce heat to a simmer; cook sauce until thickened, 5 minutes. Add rigatoni, olives, and pepperoncini to heat through. Stir in half the feta; season with salt and pepper. Pour mixture into prepared dish and sprinkle top with remaining feta.

  6. Broil casserole until cheese is browned, 3–5 minutes. Garnish casserole with parsley.

Email to a friend | Print this recipe | Back