Ina Garten's Fan-Favorite Pastitsio | Barefoot Contessa

Ina's Pastitsio will rock your world! This Greek dish is baked with layers of tomato, pasta, ground lamb and bechamel. #InaGarten #BarefootContessa #FoodNetwork #Pastitsio Subscribe to Max to stream more #BarefootContessa: https://foodtv.com/StreamOnMaxYT! #StreamOnMax Get the recipe ▶ https://foodtv.com/3W5Hn0P Subscribe to Food Network ▶ http://foodtv.com/YouTube Ina Garten throws open the doors of her Hamptons home for delicious food, dazzling entertaining ideas and good fun on Barefoot Contessa. Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! Pastitsio RECIPE COURTESY OF INA GARTEN Yield: 8 servings Ingredients For the Tomato Meat Sauce: 3 tablespoons good olive oil 1 1/2 cups chopped yellow onion (1 large) 1 pound lean ground beef 1 pound lean ground lamb 1/2 cup dry red wine 1 tablespoon minced garlic (3 large cloves) 1 tablespoon ground cinnamon 1 teaspoon dried oregano 1 teaspoon fresh thyme leaves Pinch of cayenne pepper 1 can (28 ounces) crushed tomatoes in puree Kosher salt and freshly ground black pepper For the Bechamel: 1 1/2 cups whole milk 1 cup heavy cream 4 tablespoons (1/2 stick) unsalted butter 1/4 cup all-purpose flour 1/4 teaspoon freshly grated nutmeg Salt and freshly ground black pepper 1 1/2 cups freshly grated Parmesan or Kasseri cheese 2 extra-large eggs, beaten 2/3 cup Greek-style yogurt, such as Fage Total 3/4 pound small shells Directions For the sauce, heat the olive oil over medium-high heat in a large pot. Add the onion and saute for 5 minutes. Add the beef and lamb, and saute over medium heat for 8 to 10 minutes, until it's no longer pink, crumbling it with the back of wooden spoon. Drain off any excess liquid, add the wine, and cook for 2 more minutes. Add the garlic, cinnamon, oregano, thyme, and cayenne, and continue cooking over medium heat for 5 minutes. Add the tomatoes, 2 teaspoons salt, and 1 teaspoon pepper and simmer, stirring occasionally, for 40 to 45 minutes. Set aside. Preheat the oven to 350 degrees F. For the bechamel, heat the milk and cream together in a small saucepan over medium-low heat until simmering. In a medium saucepan, melt the butter. Add the flour and cook over medium heat, whisking constantly for 2 minutes. Pour the warm milk and cream mixture into the butter and flour mixture, whisking constantly. Continue cooking, stirring occasionally, over medium heat for 5 to 7 minutes, until smooth and thick. Add the nutmeg, 1 teaspoon salt, and 1 teaspoon of pepper. Stir in 3/4 cup of Parmesan cheese, 1/2 cup of the tomato and meat sauce, and allow to cool for 10 minutes. Stir in the eggs and yogurt and set aside. Meanwhile, cook the pasta in a large pot of boiling water until al dente. Don't over-cook because the pasta will later be baked. Drain and set aside. Add the pasta to the meat and tomato sauce, and pour the mixture into a baking dish. Spread the bechamel evenly to cover the pasta and sprinkle with the remaining 3/4 cup Parmesan cheese. Bake for 1 hour, until golden brown and bubbly. Set aside for 10 minutes and serve hot. Reprinted from Make It Ahead, Copyright 2014 by Ina Garten, Clarkson Potter/Publisher. All rights reserved. Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ► WEBSITE: https://www.foodnetwork.com ► STREAM ON MAX: https://foodtv.com/StreamOnMaxYT ► FACEBOOK: https://www.facebook.com/FoodNetwork ► INSTAGRAM: https://www.instagram.com/FoodNetwork ► TWITTER: https://twitter.com/FoodNetwork ▶ TIKTOK: https://www.tiktok.com/@foodnetwork Ina Garten's Fan-Favorite Pastitsio | Barefoot Contessa | Food Network https://youtu.be/Ibq59KemuNM