Skillet Pastitsio - America's Test Kitchen

• 1 lb ground lamb
• 1 onion, finely chopped
• salt
• pepper
• 4 garlic cloves, minced
• 1 teaspoon dried oregano
• 14 teaspoon cinnamon
• 2 cups water
• 10 curly-edged lasagna noodles, broken into 2-inch lengths
• 28 ounces diced tomatoes
• 34 cup heavy cream
• 34 cup crumbled feta cheese

1. Cook lamb in large skillet over med-hi heat until no longer pink, about 5 minutes.
2. Transfer to paper-towel-lined plate.
3. Pour off all but 1 T. fat.
4. Add onion and 1/2 t. salt.
5. Cook until softened, about 3 minutes.
6. Stir in garlic, oregano, and cinnamon.
7. Cook until fragrant--30 seconds.
8. Return meat to skillet along with water.
9. Bring to simmer, scraping up browned bits.
10. Scatter pasta over meat but do not stir.
11. Pour tomatoes over pasta.
12. Cover and bring to simmer.
13. Lower heat to medium and cook, stirring occasionally, until pasta is tender, about 18 minutes.
14. Stir in cream.
15. Simmer until slightly thickened, about 3 minutes.
16. Season with salt and pepper.
17. Sprinkle cheese over top.

ground lamb, onion, salt, pepper, garlic, oregano, cinnamon, water, curly, tomatoes, heavy cream, feta cheese

Taken from www.food.com/recipe/skillet-pastitsio-americas-test-kitchen-424741 (may not work)