Moroccan-Spiced Pastitsio with Lamb and Feta

Ingredients for Moroccan-Spiced Pastitsio with Lamb and Feta

• 2 cuillères à soupe d'huile d'olive

• 300ml chopped red onion

• 2 grosses gousses d'ail, hachées

• 450 g de viande d'agneau hachée

• Une boîte de 800 g de tomates en dés dans leur jus

• 2 tablespoons dried mint

• 1 1/2 tablespoons ras-el-hanout

• 1 cuillère à soupe de concentré de tomate

• 3 teaspoons ground cumin, divided

• 1 cuillère à café de cannelle moulue

• 725ml whole milk, divided

• 8 tablespoons (1 stick) unsalted butter, divided

• 6 cuillères à soupe de farine ordinaire

• 3 large eggs, separated

• 170g feta cheese, crumbled

• 450g de 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.

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