GREEK SKILLET PASTITSIO “SARI”
Cook Time: 1 hour
Total Time: 1 hour 30 minutes
Yield: 5-6 servings
- 3 TBSP BUTTER
- 1/4 CUP ALL-PURPOSE FLOUR
- 2 CUPS WHOLE MILK
- 1 1/2 TSP COARSE KOSHER SALT, DIVIDED
- 1 CUP MISHA’S SARI CHEESE
- 1 WHOLE EGG AND 1 EGG YOLK
- 1 MEDIUM ONION, FINELY CHOPPED
- 1 LB GROUND PLANT BASED MEAT
- 1/4 CUP TOMATO PASTE
- 1/2 TSP GROUND CINNAMON
- 1/2 TSP WHITE SUGAR
- 1 CUP WATER
- 3/4 POUND LARGE SHELLS
Melt butter in a skillet over medium-low heat. Whisk in flour, and cook, whisking constantly, for 2 minutes. Gradually whisk in milk. Increase heat to medium, whisking occasionally, until mixture thickens slightly and comes to a simmer. Continue to cook, whisking constantly, for 5 minutes. Set aside.
Pour 1/4 cup sauce into a medium bowl and add 1/4 cup Sari cheese, egg, and egg yolk. Whisk to combine and set aside. Stir the remaining Sari cheese into the flour mixture.
Preheat the oven to 350°F.
Bring water and 2 teaspoons of the salt to a boil in a Dutch oven over medium-high heat. Add pasta; cook for 8 minutes. Cook until just under al dente. Drain and reserve 1 cup of pasta water and set aside.
Heat oil in a 12-inch cast-iron skillet over medium-high heat; add ground meat and onion. Cook, stirring often, until meat is brown and onions are tender (about 8 minutes). Make sure to break the meat up with a wooden spoon.
Add tomato paste, cinnamon, sugar, and water. Simmer for 8-10 minutes. Season to taste with salt and pepper.
When the sauce has been simmering for about five minutes. Add the cooked shells and 1 cup of pasta water. Add béchamel sauce and egg mixture and stir to combine. Season with salt and pepper.
Bake in a 350 F oven for 30 minutes. Turn on the broiler until the top is brown and the pasta noodles are crispy on the edges. Let it sit for about 10 minutes and top with chopped herbs before serving.