8 servings
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Heat oil in a large deep frying pan over medium heat. Cook onion, stirring for 3 minutes or until softened. Add garlic, chilli, cinnamon, and half the nutmeg. Cook, stirring, for 1 minute or until fragrant. Add lamb. Cook, stirring, for 5 minutes or until browned.
Stir in passata and tomato paste. Bring to the boil. Reduce heat to low. Simmer for 5 minutes or until thickened. Stir in wine. Season with salt and pepper.
Remove the insert from the slow cooker. Line the base with baking paper. Place rigatoni over the base. Arrange lamb mixture over rigatoni. Pour over remaining lamb mixture. Cover with lid. Cook on low for 4 hours.
Make ricotta topping: Combine ricotta, cream, egg yolks, and remaining nutmeg in a bowl. Season with salt and pepper.
Spread ricotta topping over lamb mixture. Place a piece of baking paper over the topping. Cook, covered, on low for 30 minutes or until topping is set.
Preheat grill to high. Remove the insert from the slow cooker. Top pastitsio with combined mozzarella and parmesan. Grill for 5 minutes or until cheese is melted and golden. Stand for 15 minutes before serving.
Swap ingredients you don't have, make it spicier, find a vegan version, or get creative!
