SKILLET PASTITSIO

Skillet Pastitsio image

Provided by Boo Chef in West Te

Categories Greek

Time 35m

Yield 4 , 4 serving(s)

Number Of Ingredients 14

1 lb ground lamb
1 medium minced onion
1/4 teaspoon ground cinnamon
1/8 teaspoon fresh ground nutmeg
6 medium garlic cloves, minced or pressed through a garlic press (about 2 tablespoons)
2 tablespoons tomato paste
2 teaspoons minced fresh oregano leaves
3 cups low sodium chicken broth
1 cup heavy cream
salt
8 ounces about 2 cups elbow macaroni
1 teaspoon cornstarch
2 ounces grated pecorino romano cheese (1 cup)
ground black pepper

Steps:

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.
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, 5 to 7 minutes. Stir in the garlic, tomato paste, and oregano and cook until fragrant, about 30 seconds.
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, 9 to 12 minutes.
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 Pecorino and season with salt and pepper to taste. Sprinkle the remaining 1/2 cup Pecorino over the top and bake until lightly browned, 5 to 10 minutes. Serve.

Nutrition Facts : Calories 863.7, Fat 54.6, SaturatedFat 28.2, Cholesterol 179, Sodium 381.9, Carbohydrate 56.6, Fiber 3.3, Sugar 3.7, Protein 37