Greek Style Lamb and Macaroni Casserole
Transport your taste buds to the Mediterranean with this hearty and aromatic Greek-Style Lamb and Macaroni Casserole. Combining tender ground lamb infused with warm spices like cinnamon and allspice, this dish layers perfectly seasoned meat with al dente macaroni and a luxurious, creamy béchamel sauce. Finished with a golden, cheesy crust, this casserole is a comforting yet sophisticated take on pastitsio, the classic Greek pasta bake. With its irresistible blend of savory flavors and hearty textures, this oven-baked masterpiece is perfect for family dinners or entertaining guests. Pair it with a crisp green salad and crusty bread for a complete meal that will have everyone coming back for seconds.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 pound ground lamb
- 1 large onion, finely chopped
- 3 garlic cloves, minced
- 0.5 teaspoon ground cinnamon
- 0.25 teaspoon ground allspice
- 1 teaspoon dried oregano
- 1 14-ounce can diced tomatoes (canned)
- 2 tablespoons tomato paste
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 12 ounces macaroni pasta
- 4 tablespoons butter
- 4 tablespoons all-purpose flour
- 3 cups whole milk, warmed
- 0.25 teaspoon nutmeg
- 1 cup Parmesan cheese, grated
- 2 egg yolks, lightly beaten
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish and set aside.
In a large skillet, heat the olive oil over medium heat. Add the ground lamb and cook until browned, breaking it up with a wooden spoon as it cooks.
Once the lamb is browned, add the chopped onion and cook for 3-4 minutes until softened. Stir in the minced garlic, ground cinnamon, ground allspice, and dried oregano; cook for another minute until fragrant.
Add the canned diced tomatoes, tomato paste, salt, and black pepper to the skillet. Reduce the heat to low and let the mixture simmer for 10-15 minutes, stirring occasionally, until slightly thickened. Remove from heat and set aside.
Meanwhile, bring a large pot of salted water to a boil. Cook the macaroni according to the package instructions until al dente. Drain and set aside.
To make the béchamel sauce, melt the butter in a medium saucepan over medium heat. Whisk in the flour and cook for 1-2 minutes, stirring constantly, until the flour is lightly golden.
Gradually whisk in the warmed milk, a little at a time, to prevent lumps. Cook the mixture, stirring consistently, until it thickens enough to coat the back of a spoon (about 5 minutes).
Stir in the nutmeg and Parmesan cheese. Remove the saucepan from heat and allow it to cool slightly before whisking in the beaten egg yolks. Whisk quickly to combine.
To assemble, spread half the cooked macaroni evenly in the prepared baking dish. Layer the lamb mixture on top, followed by the remaining macaroni.
Pour the béchamel sauce over the macaroni, spreading it out evenly to cover the entire surface.
Bake in the preheated oven for 30-35 minutes, or until the top is golden and bubbling. Let the casserole rest for 10 minutes before serving.
Serve warm with a fresh salad or crusty bread on the side.
Nutrition Facts
Calories |
4276 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 217.2 g | 278% | |
| Saturated Fat | 98.7 g | 494% | |
| Polyunsaturated Fat | 10.4 g | ||
| Cholesterol | 719 mg | 240% | |
| Sodium | 6838 mg | 297% | |
| Total Carbohydrate | 359.6 g | 131% | |
| Dietary Fiber | 22.0 g | 79% | |
| Total Sugars | 69.5 g | ||
| Protein | 223.3 g | 447% | |
| Vitamin D | 10.0 mcg | 50% | |
| Calcium | 2045 mg | 157% | |
| Iron | 18.4 mg | 102% | |
| Potassium | 4675 mg | 99% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
