Red Meat Allergy Friendly Greek Pastitsio with Turmeric Béchamel
Total time1 hr 45 min
Prep time30 min
Cook time1 hr
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Learn more →Ingredients
6 servings
For the pasta
- 1 lb whole wheat penne
- 1 tbsp extra virgin olive oil
- 2 eggs, lightly beaten
- ¼ cup grated parmesan cheese
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For the meat sauce
- 2 tbsp extra virgin olive oil
- 1 medium yellow onion, finely diced
- 4 garlic cloves, minced
- 1 ½ lb ground lambChef's tipGround chicken is often leaner than ground lamb and can dry out more quickly. When browning it, add a little oil if needed and keep the pan juices unless the recipe says to drain them. Cook just until it reaches 165°F (74°C).
- 1 can (14 oz) crushed tomatoes
- 1 tsp ground cinnamon
- ½ tsp ground allspice
- ¼ tsp ground nutmeg
- ½ tsp dried oregano
- salt and pepper, to taste
For the béchamel
- 4 tbsp extra virgin olive oil
- ¼ cup whole wheat flour
- 2 ½ cups whole milk
- 1 tsp ground turmeric
- ¼ tsp ground black pepper
- ¼ tsp salt
- 2 eggs, lightly beaten
- ¼ cup grated parmesan cheese
Instructions
- 1
Preheat the oven to 375°F (190°C). Bring a large pot of salted water to a boil. Cook the whole wheat penne for 2 minutes less than the package directions indicate, until just shy of al dente — it will finish cooking in the oven. Drain, toss with 1 tbsp olive oil, and set aside to cool for 5 minutes.
- 2
Once the pasta has cooled slightly, stir in the 2 beaten eggs and 1/4 cup Parmesan until the pasta is evenly coated. Set aside.
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