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1
Pre-heat the oven to 350 degrees F.
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2
Place a large pot of water over high heat to cook the pasta.
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3
When the water is boiling, add some salt and drop in the pasta.
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4
Cook to al dente, according to the package directions.
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5
Drain the pasta and reserve.
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6
Place a medium size pot over medium-high heat with two turns of the pan of EVOO, about 2 tablespoons.
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7
Add the ground lamb to the pot and cook until golden brown, 5-6 minutes.
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8
Add the onion, garlic, carrot, thyme, cinnamon and allspice to the pot.
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9
Season with salt and pepper and cook until the veggies are tender, 4-5 minutes.
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10
Add the can of tomatoes to the pot and gently break them up with a potato masher or back of a wooden spoon.
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11
Simmer the sauce until lightly thickened, 4-5 minutes.
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12
While the sauce is working, place another medium size pot over medium-high heat with the butter.
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13
When the butter is melted, sprinkle in the flour and cook for about 1 minute.
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14
Whisk the milk and nutmeg into the butter-flour mixture and season with salt and pepper.
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15
Simmer until thickened, 3-4 minutes.
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16
Remove the pot from the heat and stir in 1/2 cup of the grated cheese (about 2 handfuls, just eyeball it) into the sauce.
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17
In the bowl of a food processor, crush up the toasted pita or pita chips to make coarse breadcrumbs.
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18
(You can also make the breadcrumbs in a large plastic food bag using a rolling pin or frying pan to smash them up.)
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19
Transfer the breadcrumbs to a small bowl and toss with the remaining cheese and parsley.
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20
Toss the cooked pasta with half of the white sauce.
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21
Transfer half of the pasta to a casserole dish and ladle the red sauce over top.
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22
Cover the red sauce with the remaining pasta and ladle the remaining white sauce over the top of the dish.
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23
Sprinkle the breadcrumb-cheese mixture over everything and bake until light golden brown and bubbly, about 30 minutes.
