Skillet Pastitsio

Total Time: 35 mins Preparation Time: 5 mins Cook Time: 30 mins

Ingredients

• 1 lb ground lamb
• 1 medium minced onion
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon fresh ground nutmeg
• 6 medium garlic cloves, minced or pressed through a garlic press (about 2 tablespoons)
• 2 tablespoons tomato paste
• 2 teaspoons minced fresh oregano leaves
• 3 cups low sodium chicken broth
• 1 cup heavy cream
• salt
• 8 ounces about 2 cups elbow macaroni
• 1 teaspoon cornstarch
• 2 ounces grated pecorino romano cheese (1 cup)
• ground black pepper

Recipe

• 1 adjust an oven rack to the middle position and heat the oven to 475 degrees. cook the lamb in a 12-inch ovensafe nonstick skillet over medium-high heat, breaking apart the meat, until no longer pink and the fat has rendered, 3 to 5 minutes. transfer the lamb to a strainer set over a medium bowl and let drain, reserving 1 tablespoon of the fat.
• 2 add the reserved tablespoon fat to the skillet and return to medium heat until shimmering. add the onion, cinnamon, and nutmeg and cook, stirring often, until softened, 5 to 7 minutes. stir in the garlic, tomato paste, and oregano and cook until fragrant, about 30 seconds.
• 3 stir in the broth, 1/2 cup of the cream, and 1/2 teaspoon salt, then add the pasta and drained lamb. increase the heat to high and cook at a vigorous simmer, stirring often, until the pasta is tender, 9 to 12 minutes.
• 4 whisk the remaining 1/2 cup cream and cornstarch together in a small bowl, then stir into the skillet and continue to simmer until slightly thickened, about 1 minute. off the heat, stir in 1/2 cup of the pecorino and season with salt and pepper to taste. sprinkle the remaining 1/2 cup pecorino over the top and bake until lightly browned, 5 to 10 minutes. serve.