Pasta Bake - Pastitsio Style

     If you've ever made Pastitsio, you'll immediately recognize that this is not it.  However, if you've never made Pastitsio, this is a great dish to try because it's easy to make and has the same elements, and of course, it tastes really good.  I just call my version a pasta bake and eliminate any confusion. 
     The topping is tangy, which compliments the creamy texture.  The tomato sauce is not only delicious, it can be used as a base for any pasta dish.  The casserole easily comes out in perfect squares and makes a pretty and impressive dish. 

1 Tablespoon olive oil
1 lb of ground lamb, you can also 
          use ground pork or chicken
1 onion, chopped
2 garlic cloves, minced fine
2 Tablespoons tomato paste
1/4 cup flour
1 cup of chicken broth
1/4 cup dry white wine
2 tomatoes, sliced
4 oz (1/2 cup) pasta shapes,
          with ridges works best
1 lb Greek yogurt
2 eggs
salt and pepper

Preheat oven to 375 degrees.

Heat the oil in a large pan and ground meat.  Cook, stirring often, until it starts to brown and then add onion and garlic until meat is completely browned and onions are tender.

Stir in tomato paste and flour and combine until meat is coated.  Saute for 1 minute so the flour doesn't taste raw and to deepen the flavor of the paste. Gradually stir in the broth and wine and season to taste with salt and pepper.  Bring to a boil then lower the heat and simmer for 20 minutes.

In the meantime, bring a pot of salted water to a boil and cook the pasta until al dente.  Set aside to cool.

Mix together eggs and yogurt and add cooled pasta.

To assemble, pour meat mixture in the bottom of a 9 x 11 casserole dish.  Arrange tomato slices on top, then spoon the yogurt/pasta/egg mixture on top of that.  Bake until the top starts to brown, about 1 hour to 1 hour 15 minutes.  Cut into squares and serve immediately, no need to cool.