Pastichio

Ingredients

• ¾ pound lean ground lamb
• 4 cloves garlic, smashed, peeled and minced
• ¼ pound ripe tomatoes, cored and coarsely chopped
• 1 tablespoon tomato paste
• ½ teaspoon ground cumin
• ½ teaspoon oregano
• ½ teaspoon thyme
• Pinch cinnamon
• 2 teaspoons coarse kosher salt
• Freshly ground pepper to taste
• ¾ cup dry bread crumbs
• 3 cups cooked elbow macaroni (16 ounces dried)
• 5 eggs
• 1 cup milk
• 1 cup heavy cream
• Pinch nutmeg
• 2 ounces grated Gruyere
• 4 ounces crumbled feta

• Nutritional Information

  • Nutritional analysis per serving (6 servings)

    813 calories; 42 grams fat; 21 grams saturated fat; 0 grams trans fat; 13 grams monounsaturated fat; 3 grams polyunsaturated fat; 72 grams carbohydrates; 3 grams dietary fiber; 7 grams sugars; 34 grams protein; 282 milligrams cholesterol; 1266 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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6 to 8 servings

Preparation

1. Preheat broiler. Place rack 6 inches from heat source.
2. In a 12-inch oval glass or ceramic casserole 2 1/2 inches deep, combine lamb, garlic, tomatoes, tomato paste, cumin, oregano, thyme, cinnamon, 1 teaspoon salt and pepper. Cook, uncovered at 100 percent power for 5 minutes, stirring twice to break up meat. Remove from oven and stir in 1/2 cup bread crumbs.
3. Spread macaroni on top of meat. Whisk together remaining ingredients, including 1 teaspoon salt, pepper and 1/4 cup bread crumbs. Pour over macaroni. Poke handle of a wooden spoon through mixture to let liquid reach all parts of dish. Cover tightly with microwave plastic wrap. Cook at 100 percent power for 5 minutes. Pierce plastic so steam can escape.
4. Uncover. Stir macaroni layer. Cover tightly with plastic wrap. Cook at 100 percent power for 5 minutes. Pierce plastic, uncover and cook 2 minutes longer.
5. If desired, broil until top is browned. Allow to stand at room temperature 10 minutes before serving.