Skillet Baked Pastitsio
  • Cooking Time: 30
  • Servings: 4
  • Preparation Time: 10
  • 1 lb ground lamb
  • 1 onion, minced
  • 1⁄4 teaspoon ground cinnamon
  • Salt and ground black pepper
  • 6 garlic cloves, minced
  • 2 tablespoons tomato paste
  • 2 teaspoons minced fresh oregano leaves or 1/4 teaspoon dried
  • 3 cups low sodium chicken broth
  • 1 cup heavy cream
  • 8 ounces cavatappi pasta
  • 1 teaspoon cornstarch
  • 1 cup grated Parmesan cheese
  1. Adjust an oven rack to the middle position and heat the oven to 475 degrees. Cook the lamb in a 12-inch ovensafe nonstick skillet over medium-high heat, breaking apart the meat, until no longer pink and the fat has rendered, 3 to 5 minutes. Transfer the lamb to a strainer set over a medium bowl and let drain, reserving 1 tablespoon of the fat.
  2. Add the reserved tablespoon fat to the skillet and return to medium heat until shimmering. Add the onion, cinnamon, and nutmeg and cook, stirring often, until softened, about 5 minutes. Stir in the garlic, tomato paste, and oregano and cook until fragrant, about 30 seconds.
  3. Stir in the broth, 1/2 cup of the cream, and 1/2 teaspoon salt, then add the pasta and drained lamb. Increase the heat to high and cook at a vigorous simmer, stirring often, until the pasta is tender, 8 to 10 minutes.
  4. Whisk the remaining 1/2 cup cream and cornstarch together in a small bowl, then stir into the skillet and continue to simmer until slightly thickened, about 1 minute. Off the heat, stir in 1/2 cup of the Parmesan and season with salt and pepper to taste. Sprinkle the remaining 1/2 cup Parmesan over the top and bake until lightly browned, about 5 minutes. Serve.
This recipe takes a typically time consuming Greek style casserole and makes it accessible for a quick weeknight dish that provides comfort and flavor. One of our go to recipes, we make this at least once a month.