Pastitsio (Greek meat and pasta casserole)

Ingredients:

• 450 g of minced young lamb
• 340 g egg noodles
• 1 can (750 g) tomato sauce with basil (3 1/4 cups)
• Butter for greasing the pan
• Salt
• 2 tbsp. l. olive oil
• 1 large onion, chopped
• 3/4 tsp ground black pepper
• 3 cloves of garlic, chopped and crushed
• 2 tbsp. ground cumin
• 2 tsp ground coriander
• 1 teaspoon ground cinnamon
• 1/2 tsp ground allspice
• 1.5 cups chopped fresh mint leaves

Sauce:

• 1 cup of milk at room temperature
• 1/2 cup heavy cream, room temperature
• 3 tbsp. grated Parmesan (approximately 170 g)
• 1 cup natural yogurt at room temperature
• 1/4 cup chopped fresh mint leaves, optional

Preparation:

1. Position a rack in the center of the oven and preheat to 400°F (205°C). Grease a 13x9-inch baking dish with butter.
   
   Bring a large saucepan of salted water to a boil over high heat. Cook the pasta until tender but firm, stirring occasionally, 7-9 minutes. Drain and transfer the pasta to a large bowl.
2. Heat oil in a large skillet over medium-high heat. Add the onion, 1 teaspoon salt, and 1/2 teaspoon pepper. Cook, stirring occasionally, until softened, about 4 minutes. Add the garlic and cook until fragrant, about 30 seconds.
   
   Add the meat, cumin, coriander, cinnamon, allspice, 1 teaspoon salt, and the remaining 1/4 teaspoon pepper. Cook, stirring frequently, until cooked through, about 6 minutes. Add the tomato sauce and mint. Bring the mixture to a boil. Reduce heat and simmer for 5 minutes.
3. For the sauce: In a medium saucepan, bring the milk and cream to a simmer over medium heat. Reduce the heat to low. Add the cheese and stir until the cheese is melted and the sauce is smooth. Remove the pan from the heat and stir in the yogurt.
   
   Add the meat sauce to the pasta and toss until completely coated. Transfer the mixture to a baking dish. Spread the cheese sauce evenly over the top and bake until golden brown, 25-30 minutes. Cool for 10 minutes. If using, garnish with chopped mint and serve.