Pastitsio

• 1 pound ground lamb
• 1 medium onion , chopped
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon fresh ground nutmeg
• 6 medium garlic cloves, minced or pressed
• 2 tablespoons tomato paste
• 1 teaspoon oregano
• 3 cups chicken broth
• 1 cup half and half
• Salt
• 8 ounces (about 2 cups) elbow macaroni
• 1 teaspoon cornstarch
• 2 ounces grated Parmesan cheese (1 cup)
• Ground black pepper

Preheat oven to 450.

If you use oven safe skillet, you won’t have to transfer to a baking dish.

In skillet, brown lamb. Remove and drain lamb; in rendered fat, sauté onion with cinnamon and nutmeg until soft, about 5 minutes. Add tomato paste, garlic, and oregano, cook for 30 seconds. Add chicken broth, ½ cup half and half, and macaroni. Cook until macaroni is just tender. Dissolve cornstarch in remaining ½ cup half and half, add to skillet mixture to thicken. Remove from heat, mix in ½ cup Parmesan, season to taste with salt and pepper. Top with remaining ½ cup Parmesan, bake about 5 minutes to melt cheese.