Pastitsio

Name: Pastitsio
Cuisine: Europe, Greek
Ingredients: 3/4 teaspoon, table salt; 1/4 teaspoon, baking soda; 1 tablespoon plus ½ cup, water, divided; 8 ounces, 93 percent lean ground beef; 1 tablespoon, vegetable oil; 1/2 cup, finely chopped onion; 3 , garlic cloves, minced; 1 1/4 teaspoons, ground cinnamon; 1 teaspoon, dried oregano; 1 teaspoon, dried mint; 1 teaspoon, paprika; 1/8 teaspoon, red pepper flakes; 1/8 teaspoon, pepper; 1/4 cup, red wine; 1/3 cup, tomato paste; 2 tablespoons, unsalted butter; 2 tablespoons, all-purpose flour; 1 , garlic clove, minced; 1/2 teaspoon, table salt; 1/4 teaspoon, grated nutmeg; 1/8 teaspoon, pepper; 4 cups, whole milk; 8 ounces (2½ cups), ziti; 4 ounces, kasseri cheese, shredded (1 cup), divided; 1 , large egg, lightly beaten

Main Courses
Europe
Greek
Pasta, Grains, Rice & Beans
Meat
Pasta
Lamb
Casseroles
Holiday

By Andrew Janjigian ･ Appears in Cook's Illustrated November/December 2019, America's Test Kitchen TV

A triple-decker composition of tubular pasta, spiced meat sauce, and lush béchamel, Greek pastitsio is king among casseroles—and often a royal pain.

SERVES 6

TIME 2½ hours, plus 20 minutes cooling

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