Moroccan-Spiced Pastitsio with Lamb and Feta

Name: Moroccan-Spiced Pastitsio with Lamb and Feta
Cook time: 1 minutes
Yield: 10 Servings
Ingredients: 2 tablespoons olive oil; 1 1/4 cups chopped red onion; 2 large garlic cloves, chopped; 1 pound ground lamb; 1 28-ounce can diced tomatoes in juice; 2 tablespoons dried mint; 1 1/2 tablespoons ras-el-hanout; 1 tablespoon tomato paste; 3 teaspoons ground cumin, divided; 1 teaspoon ground cinnamon; 3 cups whole milk, divided; 8 tablespoons (1 stick) unsalted butter, divided; 6 tablespoons all purpose flour; 3 large eggs, separated; 6 ounces feta cheese, crumbled; 1 pound penne rigate; 1/2 cup freshly grated Parmesan cheese, divided

By Rozanne GoldPhotographer Hans Gissinger

November 17, 2009

Image may contain Lasagna Food Pasta and Pork

The fragrant spices in ras-el-hanout bring a moroccan flavor to pastitsio, the classic Greek pasta dish.

Recipe notes