Pastitsio

A triple-decker composition of tubular pasta, spiced meat sauce, and lush béchamel, Greek pastitsio is king among casseroles—and often a royal pain.

subheading: Meat Sauce:

¾ teaspoon table salt

¼ teaspoon baking soda

1 tablespoon plus ½ cup water, divided

8 ounces TVP or Recipe Crumbles

1 tablespoon vegetable oil

½ cup finely chopped onion

3 garlic cloves, minced

1 ¼ teaspoons ground cinnamon

1 teaspoon dried oregano

1 teaspoon dried mint

1 teaspoon paprika

⅛ teaspoon red pepper flakes

⅛ teaspoon pepper

¼ cup red wine or (1 tablespoon Red Wine Vinegar to 1 cup of Beef Broth)

⅓ cup tomato paste

subheading: Béchamel and Pasta:

2 tablespoons unsalted butter

2 tablespoons all-purpose flour

1 garlic clove, minced

½ teaspoon table salt

¼ teaspoon grated nutmeg

⅛ teaspoon pepper

4 cups whole milk

8 ounces (2½ cups) ziti

4 ounces kasseri cheese, shredded (1 cup), divided

1 large egg, lightly beaten

subheading: *Before You Begin:

* Don't use ground beef that's less than 93 percent lean or the dish will be greasy. We like the richness of whole milk for this dish, but you can substitute 2 percent low-fat milk, if desired. Do not use skim milk. Kasseri is a semifirm sheep's-milk cheese from Greece. If it's unavailable, substitute a mixture of 1½ ounces (¾ cup) grated Pecorino Romano and 3 ounces (¾ cup) shredded Provolone, adding ½ cup to the ziti in step 4, ½ cup to the béchamel, and the remaining ½ cup to the top of the béchamel. We strongly recommend using a spider skimmer to transfer the pasta to the baking dish, but a slotted spoon will work. To accommodate all the components, use a baking dish that is at least 2¼ inches tall. note: Don't use ground beef that's less than 93 percent lean or the dish will be greasy. We like the richness of whole milk for this dish, but you can substitute 2 percent low-fat milk, if desired. Do not use skim milk. Kasseri is a semifirm sheep's-milk cheese from Greece. If it's unavailable, substitute a mixture of 1½ ounces (¾ cup) grated Pecorino Romano and 3 ounces (¾ cup) shredded Provolone, adding ½ cup to the ziti in step 4, ½ cup to the béchamel, and the remaining ½ cup to the top of the béchamel. We strongly recommend using a spider skimmer to transfer the pasta to the baking dish, but a slotted spoon will work. To accommodate all the components, use a baking dish that is at least 2¼ inches tall.

Note: Ingredients may have been altered from the original.

Directions at americastestkitchen.com

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