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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Greek >> Greek

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Pre-heat the oven to 350ºF. | 2. Place a large pot of water over high heat to cook the pasta. When the water is boiling, add some salt and drop in the pasta. Cook to al dente, according to the package directions. Drain the pasta and reserve. | 3. Place a medium size pot over medium-high heat with two turns of the pan of EVOO, about 2 tablespoons. Add the ground lamb to the pot and cook until golden brown, 5-6 minutes. | 4. Add the onion, garlic, carrot, thyme, cinnamon and allspice to the pot. Season with salt and pepper and cook until the veggies are tender, 4-5 minutes. | 5. Add the can of tomatoes to the pot and gently break them up with a potato masher or back of a wooden spoon. Simmer the sauce until lightly thickened, 4-5 minutes. | 6. While the sauce is working, place another medium size pot over medium-high heat with the butter. When the butter is melted, sprinkle in the flour and cook for about 1 minute. Whisk the milk and nutmeg into the butter-flour mixture and season with salt and pepper. Simmer until thickened, 3-4 minutes. Remove the pot from the heat and stir in 1/2 cup of the grated cheese (about 2 handfuls, just eyeball it) into the sauce. | 7. In the bowl of a food processor, crush up the toasted pita or pita chips to make coarse breadcrumbs. (You can also make the breadcrumbs in a large plastic food bag using a rolling pin or frying pan to smash them up.) Transfer the breadcrumbs to a small bowl and toss with the remaining cheese and parsley. | 8. Toss the cooked pasta with half of the white sauce. Transfer half of the pasta to a casserole dish and ladle the red sauce over top. Cover the red sauce with the remaining pasta and ladle the remaining white sauce over the top of the dish. Sprinkle the breadcrumb-cheese mixture over everything and bake until light golden brown and bubbly, about 30 minutes. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
salt	1/8	teaspoon		-	-	-	-
ziti pasta	1			403.4676	0.0	89.7602	2.2667
extra virgin olive oil	2	tablespoons		403.4676	0.0	89.7602	2.2667
lamb	1	lb	ground	1211.112	0.0	76.5677	97.9322
onion	1		chopped	44.0	10.274000000000001	1.21	0.11
garlic clove	2		grated	403.4676	0.0	89.7602	2.2667
carrot	1		peeled grated	52.48	12.2624	1.1904	0.3072
thyme	2 -3		chopped	0.0	0.0	0.0	0.0
cinnamon	2	pinches		-	-	-	-
allspice	1	teaspoon		4.997	1.3703	0.1157	0.1651
black pepper	1/8	teaspoon		0.7216	0.1839	0.0299	0.0094
tomato	15	ounces	canned peeled	97.8057	21.6874	5.1029	0.8505
butter	4	tablespoons		342.0	15.714	10.686	28.8
flour	4	tablespoons		144.57	31.6514	2.3502	0.5609
milk	3	cups		446.52	34.9896	23.058000000000003	23.9364
nutmeg	1/8	teaspoon		1.4438	0.1355	0.0161	0.0999
cheese	1	cup	grated divided	476.55	3.159	28.89	38.799
pita bread chip	2	slices	toasted	403.4676	0.0	89.7602	2.2667
flat leaf parsley	1/4	cup	chopped	403.4676	0.0	89.7602	2.2667

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.