Baked Ziti…Greek Style

This recipe came about because I needed to use up some ground lamb. In our efforts to eat more healthy, quality foods, we have been trying to use better quality meats…especially ground meat.  But sometimes these items come along with a price tag that is steep!  (Y’know?)  Last week, I came across some organic, grass-fed ground lamb at a really good price…oh, happy me!  But even happier hubby—he just loves lamb!  And, maybe because it was cold and rainy, I thought it would be good basis for a real comfort food meal!  Thus…Baked Ziti, Greek Style!

Now, this dish is a little decadent as it has a bechamel (or white) sauce and uses a couple of cups of ricotta. However, the other cheeses included only add up to four (4) ounces. Just be sure to use really flavorful cheese, and grating it yourself will give you a nice melting product. So this dish fit well into our ‘healthy but oh-so-yummy’ POV since it has lots of veggies (onions, mushrooms, carrots, tomatoes, spinach) and uses a meat that is of a really good quality.

Let me tell you, this recipe fills a huge casserole! I used a 4quart casserole which holds more than a 9X13 baking dish. And we got 8 generous servings (maybe 6 if you are feeding manly men!) out of it.  Enjoy!

Baked Ziti…Greek Style

ingredients:
2 tablespoons extra-virgin olive oil
1 pound ground lamb
a couple sprigs rosemary (or 1+1/2 teaspoons dried chopped rosemary)
1 teaspoon dried marjoram (or oregano)
sea salt and freshly ground black pepper (I always use a lemon-pepper-salt combo)
1 large onion, finely chopped
6-8 ounces Baby Bella mushroom, chopped small
1 carrot, peeled and finely grated
3 (or more!) tablespoons chopped garlic (I use jarred)
1/2 cup tomato paste
2 cups chicken stock
1 cup dry red win

1 pound macaroni (I used GF rotini)
16 ounce bag of frozen chopped spinach, defrosted
bechamel sauce
2 tablespoons butter
2 rounded tablespoons all-purpose flour (I used GF all-purpose)
1 cup milk (I used coconut milk)
1 cup chicken broth
Freshly ground black pepper
Freshly grated nutmeg (just a bit!)

2 cups ricotta cheese
dried oregano
4 ounces freshly shredded cheese (I used smoked gouda and a really sharp white cheddar)
directions

for the meat sauce:

• heat 1 tablespoon olive oil in a Dutch oven over medium-high heat
• when hot, crumble the ground lamb into the pot, and saute ‘til lightly browned
• strip the leaves from the rosemary stems (if using fresh herbs) and finely chop
• season with rosemary, orgegano, s&p
• once the meat has browned, remove from pan, draining away juices
• add 1 tablespoon olive oil along with the onion and carrot; saute for 6-7 minutes
• add the chopped garlic and cook, stirring constantly, for an additional minute or so
• stir in tomato paste, and cook for another minute or ‘til fragrant
• stir in broth and wine, bring up to a boil; reduce heat to low and gently simmer ‘til pasta is ready

pasta:

• prepare pasta according to package directions but UNDERcook by 2 minutes (then it won’t be overcooked after baking)
• add the defrosted spinach into the pasta water for the last couple of minutes
• drain the pasta/spinach and add back to the pasta pot
• toss the pasta with the meat sauce
• pour the pasta into a large (4 quart) casserole

bechamel/white sauce:

• melt the butter in a medium saucepan, adding the diced onion
• cook ‘til the onion is soft and translucent, approximately 5 minutes
• sprinkle the flour over the cooked onion and, using a whisk, stir constantly for 1 minute; adjust the heat to VERY low and continue to cook for 2-3 minutes to get the starchy taste out of the mixture. do not let the mixture brown
• increase the heat back to medium and immediately start slowly pouring in 1/4 cup or so of milk while whisking briskly; (just keep whisking!)   as this is absorbed, continue to slowly and steadily add the balance of the milk followed by the broth whisking constantly as the liquid becomes absorbed…this will take about 3 minutes
• adjust the heat lower again and let this mixture simmer gently for another 5 minutes, stirring occasionally.  season with salt, pepper, and nutmeg, to taste

to finish:

• combine the ricotta and dried oregano
• spoon the ricotta evenly around the top of the casserole, spreading to cover the pasta/meat mixture
• pour the bechamel sauce in an even layer over top the ricotta; top with shredded cheese
• place casserole into a preheated 425 degree oven; bake for about 20 minutes or ‘til middle is hot and edges are bubbly

♥  ♥  ♥  ♥  ♥

God loves you!  ♥  (Don’t ever forget that!)

♥  coleen

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