Pastitsio with bechamel — Ground Turkey

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Step 1

Cook the ravioli 1–2 minutes less than the package directions so it remains firm.

Step 2

Drain and toss with 1 tsp olive oil.

Step 3

Let it cool for a few minutes, then gently mix in the egg white and 2 tbsp cheese.

Step 4

Make the turkey sauce

Step 5

Heat 1 tsp olive oil in a skillet over medium heat.

Step 6

Sauté the onion for 3–4 minutes until softened.

Step 7

Add garlic and ground turkey. Cook until the turkey is no longer pink, breaking it up as it cooks.

Step 8

Stir in oregano, cinnamon, and tomato paste.

Step 9

Add crushed tomatoes and wine/water.

Step 10

Simmer uncovered for 10–15 minutes, stirring occasionally, until thick.

Step 11

Season generously with salt and pepper.

Step 12

Make the béchamel

Step 13

Melt the butter in a small saucepan over medium heat.

Step 14

Whisk in the flour and cook for about 1 minute.

Step 15

Gradually whisk in the milk.

Step 16

Continue cooking and stirring until the sauce thickens, about 3–5 minutes.

Step 17

Add nutmeg, salt, pepper, and Parmesan.

Step 18

Remove from heat and whisk in the egg yolk.

Step 19

Assemble

Step 20

Lightly grease a small baking dish, approximately 6 × 8 inches (15 × 20 cm).

Step 21

Spread the ravioli evenly across the bottom.

Step 22

Spoon the turkey sauce over the pasta.

Step 23

Pour the béchamel over the top and spread it evenly.

Step 24

Sprinkle with a little extra Parmesan if desired.

Step 25

Bake

Step 26

Bake at 375°F / 190°C for 30–35 minutes, until bubbling and nicely golden on top.

Step 27

Rest

Step 28

Let it rest for 10–15 minutes before serving. This helps the layers set and makes it much easier to portion.