Greek Baked Ziti with Lamb and Eggplant Casserole Recipe
Looking for a Greek-inspired comfort meal without all the hassle? This Greek Baked Ziti with Lamb and Eggplant Casserole delivers all the cozy, hearty flavors of a baked Greek casserole classic in a simplified, small-batch version that's perfect for two.
Servings: 3 hearty servings
Ingredients
For the eggplant and lamb
- ¾ pound medium sized eggplant aubergines (about 1 or 2 eggplants), cut into 1-inch/3-centimeter cubes
- ½ pound ground lamb Not a fan of lamb? Use 93% lean ground beef.
- 1 small onion halved and thinly sliced
- ¼ cup fresh oregano leaves roughly chopped
- 2 Tablespoons extra virgin olive oil
- ⅛ cup tomato paste
- 3 garlic cloves , thinly sliced
- ½ Tablespoon ground cinnamon
- 1 teaspoon ground allspice
- ¼ teaspoon red pepper flakes
- Kosher salt and black pepper
- 15 ounces canned tomato sauce
- 1 teaspoon roasted chicken Better Than Bullion
- 2 Tablespoons flat leaf parsley , roughly chopped
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
- 4 ounces ziti (about 1 - ¼ cups)
- 4 ounces kasseri cheese shredded (1 cup), divided . Kasseri cheese unavailable, see note below.
- 1 large egg lightly beaten
For the topping:
- ¼ cup feta cheese , roughly crumbled
- 2 Tablespoons pine nuts
- 1 Tablespoon flat leaf parsley , roughly chopped
- Pinch red pepper flakes
Instructions
Roast the Lamb & Eggplant Mixture:
- Preheat oven to 450°F (240°C). In a loaf pan or 8-in by 8-inch baking dish, combine eggplant, lamb, onion, oregano, olive oil, tomato paste, garlic, cinnamon, allspice, and red pepper flakes. Season with salt and pepper. Bake for 15 minutes, then break up the meat with a wooden spoon. Bake for another 15 minutes.
- Stir in tomato sauce, chicken bouillon, and parsley. Return to the oven and bake until thickened and bubbly, about 30 minutes. Set aside.
Prepare the Béchamel & Pasta:
- While the lamb mixture bakes, melt butter in a large saucepan over medium heat. Add flour, garlic, salt, nutmeg, and pepper; cook, stirring constantly, until golden, about 1 minute.
- Gradually whisk in milk, bring to a boil, then stir in ziti. Simmer, stirring frequently, until al dente, about 15 minutes.
Assemble and Bake:
- Turn the oven down to 400 degrees F. Spray a second loaf pan with vegetable oil spray and place on a rimmed baking sheet. Use a spider skimmer to transfer pasta to the prepared loaf pan, leaving excess béchamel in the saucepan. Stir ⅓ cup kasseri cheese into the pasta and press into an even layer.
- Whisk the remaining kasseri and egg into the béchamel, then spread meat sauce over the pasta. Top with béchamel.Sprinkle with remaining kasseri, feta, pine nuts, parsley, and red pepper flakes. Bake until golden and bubbling, about 15–20 minutes. Let cool for 15 minutes before serving.
Video
Notes
If Kasseri cheese is unavailable, substitute a mixture of ¾ cup grated Pecorino Romano and ¾ cup shredded Provolone, adding ½ cup (instead of the ⅓ cup of Kasseri to the ziti), ½ cup to the béchamel, and the remaining to the top of the béchamel.