Ingredients for Moroccan-Spiced Pastitsio with Lamb and Feta

• 2 tablespoons olive oil

• 300ml chopped red onion

• 2 large garlic cloves, chopped

• 450g lamb mince

• 1 800g can diced tomatoes in juice

• 2 tablespoons dried mint

• 1 1/2 tablespoons ras-el-hanout

• 1 tablespoon tomato paste

• 3 teaspoons ground cumin, divided

• 1 teaspoon ground cinnamon

• 725ml whole milk, divided

• 8 tablespoons (1 stick) unsalted butter, divided

• 6 tablespoons plain flour

• 3 large eggs, separated

• 170g feta cheese, crumbled

• 450g penne rigate

• 60g freshly grated Parmesan cheese, divided

• Ingredient info: Look for ras-el-hanout at specialty foods stores or order it online at adrianascaravan.com.

Heat oil in large skillet over medium-high heat. Add onion and garlic; sauté until onion softens, about 5 minutes. Add lamb; cook until brown, breaking into small pieces, about 8 minutes. Stir in tomatoes with juice, mint, ras-el-hanout, tomato paste, 2 1/2 teaspoons cumin, and cinnamon. Bring to boil. Reduce heat to medium-low. Simmer until lamb mixture is thick, stirring often, 15 to 18 minutes. Season with salt and pepper.

Meanwhile, bring 475ml milk to simmer in medium saucepan. Remove from heat; cover to keep warm. Melt 90ml butter in heavy large saucepan over medium heat. Add flour; whisk until smooth. Reduce heat to medium-low; cook until roux is pale golden, whisking often, 3 to 4 minutes. Gradually add warm milk to roux, whisking until sauce is smooth. Whisk 240ml milk and 3 egg yolks in medium bowl; whisk into sauce. Whisk in feta and 1/2 teaspoons cumin. Bring sauce to boil, whisking often. Reduce heat to medium-low; simmer until slightly thickened, mashing with potato masher to break up cheese, about 5 minutes. Season sauce with salt and pepper. DO AHEAD: Can be made 1 day ahead. Cover; chill. Rewarm over low heat, whisking often, before using.

Preheat oven to 204°C. Butter deep 14-cup baking dish. Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain pasta; return to same pot. Mix 2 tablespoons butter into pasta. Add egg whites and 40g Parmesan; stir to blend.

Spread 950ml pasta in dish. Spread lamb mixture over. Top with remaining pasta. Spoon sauce over; sprinkle with 40g Parmesan. Place dish on rimmed baking sheet. Bake pastitsio until heated through, about 40 minutes. Let stand 5 to 10 minutes.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.