Spice Market Pastitsio

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8  ounces dried corkscrew pasta (3 cups)
1/2  pound ground lamb or lean ground beef
1  14-ounce jar spaghetti sauce with onion and garlic (about 1-1/2 cups)
1  teaspoon ground cinnamon
1/4  teaspoon fennel seed, crushed
1  1.8-ounce envelope white sauce mix
1  cup milk
2   slightly beaten eggs
1/4  cup crumbled feta cheese
1/2  teaspoon ground nutmeg
1/4  cup grated kasseri or Parmesan cheese
   Greek or ripe olives (optional)
   Fresh marjoram (optional)

1. Cook pasta according to package directions; drain well. In a medium skillet cook lamb or beef until meat is brown. Drain off fat. In a medium mixing bowl combine cooked meat, spaghetti sauce, cinnamon, and fennel seed. Set aside.
2. Meanwhile, in a medium saucepan combine white sauce mix and milk. Cook and stir until thickened and bubbly. Remove from heat. Gradually stir half of the sauce into eggs; return all to saucepan. Stir in feta cheese and nutmeg. 

3. To assemble, layer half of the pasta in a lightly greased 2-quart square baking dish. Spread meat mixture over pasta; top with remaining pasta. Evenly spread the white sauce mixture on top. Sprinkle with kasseri or Parmesan cheese. Bake, uncovered, in a 350 degree F. oven about 35 minutes or until set. Let stand for 10 minutes. To serve, cut into squares. Garnish servings with olives and fresh marjoram, if desired. Makes 6 servings.

Source:  Better Homes & Gardens
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