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Ingredients
  • subheading: For the Tomato Meat Sauce:
  • 3 tablespoons good olive oil
  • 1 ½ cups chopped yellow onion (1 large)
  • 1 pound lean ground beef
  • 1 pound lean ground lamb
  • ½ cup dry red wine
  • 1 tablespoon minced garlic (3 large cloves)
  • 1 tablespoon ground cinnamon
  • 1 teaspoon dried oregano
  • 1 teaspoon fresh thyme leaves
  • Pinch of cayenne pepper
  • 1 can (28 ounces) crushed tomatoes in puree
  • Kosher salt and freshly ground black pepper
  • subheading: For the Bechamel:
  • 1 ½ cups whole milk
  • 1 cup heavy cream
  • 4 tablespoons (½ stick) unsalted butter
  • ¼ cup all-purpose flour
  • ¼ teaspoon freshly grated nutmeg
  • Salt and freshly ground black pepper
  • 1 ½ cups freshly grated Parmesan or Kasseri cheese
  • 2 extra-large eggs, beaten
  • ⅔ cup Greek-style yogurt, such as Fage Total
  • ¾ pound small shells
Steps
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