Pastitsio

For Sauce
3 tbls olive oil
1 1/2 cups chopped yellow onion
1 lb lean ground beef
1 lb ground lamb
1/2 cup dry red wine
3 large cloves minced garlic
1 tbls ground cinnamon
1 tsp dried oregano
1 tsp fresh thyme
Pinch cayenne
28 oz crushed tomatoes in puree
Salt
Pepper

Saute onion in oil for five minutes. Add the beef and lamb and cook. Drain excess liquid, add wine a cook for 2 more minutes. Add the garlic, cinnamon, oregano, thyme and cayenne. Add the tomatoes, 2 tsp salt and 1 tsp pepper. Simmer, stirring occasionally, for 30-45 minutes.

Heat oven to 350 degrees F.


For Bechamel
1 1/2 cup milk
1 cup heavy cream
4 tbls butter
1/4 cup flour
1/4 tsp nutmeg
Pepper
1 1/2 cups grated Parmesan or Kasseri cheese
2/3 cups Greek-style yogurt

Make a roux and add milk. Then add nutmeg, half the cheese and 1/2 cup of the tomato sauce. Stir in the yogurt.

12 oz small pasta shells
2 eggs, beaten


Mix pasta with tomato sauce and eggs. Pour bechamel over the top and sprinkle with remaining parmesan. Bake for 1 hour until golden and bubbly. Set for 10 minutes and serve hot.