Moroccan-spiced Pastitsio With Lamb And Feta

Total Time: 1 hr 35 mins Preparation Time: 20 mins Cook Time: 1 hr 15 mins

Ingredients

• Servings: 10
• 2 tablespoons olive oil
• 1 1/4 cups chopped red onions
• 2 large garlic cloves, chopped
• 1 lb ground lamb
• 1 (28 ounce) can diced tomatoes with juice
• 2 tablespoons dried mint
• 1 1/2 tablespoons ras el hanout spice mix
• 1 tablespoon tomato paste
• 3 teaspoons ground cumin, divided
• 1 teaspoon ground cinnamon
• 3 cups whole milk, divided
• 8 tablespoons unsalted butter, divided (1 stick)
• 6 tablespoons all-purpose flour
• 3 large eggs, separated
• 6 ounces feta cheese, crumbled
• 1 lb penne rigate
• 1/2 cup freshly grated parmesan cheese, divided

Recipe

• 1 heat oil in large skillet over medium-high heat. add onion and garlic; saute until onion softens, about 5 minutes.
• 2 add lamb; cook until brown, breaking into small pieces, about 8 minutes.
• 3 stir in tomatoes with juice, mint, ras-el-hanout, tomato paste, 2 1/2 tsp cumin, and cinnamon. bring to boil. reduce heat to medium-low. simmer until lamb mixture is thick, stirring often, 15 to 18 minutes. season with salt and pepper.
• 4 meanwhile, bring 2 cups milk to simmer in medium saucepan. remove from heat; cover to keep warm. melt 6 tb butter in heavy large saucepan over medium heat. add flour; whisk until smooth. reduce heat to medium-low; cook until roux is pale golden, whisking often, 3 to 4 minutes. gradually add warm milk to roux, whisking until sauce is smooth.
• 5 whisk 1 cup milk and 3 egg yolks in medium bowl; whisk into sauce. whisk in feta and 1/2 tsp cumin. bring sauce to boil, whisking often. reduce heat to medium-low; simmer until slightly thickened, mashing with potato masher to break up cheese, about 5 minutes. season sauce with salt and pepper. do ahead: can be made 1 day ahead. cover; chill. rewarm over low heat, whisking often, before using.
• 6 preheat oven to 400°f butter deep 14-cup (we used 9x13") baking dish. cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. drain pasta; return to same pot. mix 2 tb butter into pasta. add egg whites and 1/4 cup parmesan; stir to blend.
• 7 spread 4 cups pasta in dish. spread lamb mixture over. top with remaining pasta. spoon sauce over; sprinkle with 1/4 cup parmesan. place dish on rimmed baking sheet. bake pastitsio until heated through, about 40 minutes. let stand 5-10 minutes.