1-Pot: Pastitsio Goes Light Recipe
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Ingredients : 1-Pot: Pastitsio Goes Light Recipe
1 tsp Vegetable oil
2 Garlic cloves, minced
1 Onion, chopped
2 Carrots, finely diced
1 Zucchini, finely chopped
3/4 lb Lean ground beef
1 1/2 tsp Dried basil
1 tsp Dried oregano
1 tsp Cinnamon
1/2 tsp Salt
1/2 tsp Pepper
1/2 tsp Dried thyme
2 tbsp Tomato paste
19 oz Canned tomatoes
1/4 cup Fresh parsley, chopped
PASTA CUSTARD LAYERS
3 tbsp Butter
1/4 cup All-purpose flour
3 cups Milk
1 Egg
1 cup 2% cottage cheese
1 cup Mozzarella, part-skin,
Shredded
1/2 tsp Salt
1/2 tsp Pepper
1/4 tsp Nutmeg
3 cups Pasta shells
1/4 cup Parmesan, freshly grated
This is the Greek variation of lasagna.
In large nonstick skillet, heat oil over medium heat; cook garlic, onion,
carrots and zucchini, stirring, for about 5 minutes or until softened.
Add beef, basil, oregano, cinnamon, salt, pepper and thyme; cook, stirring
to break up beef, for about 3 minutes or until meat is no longer pink.
Pour in tomato paste and tomatoes, mashing tomatoes with fork; bring to
boil. Reduce heat; simmer for about 20 minutes or until almost all liquid
is evaporated and sauce is thickened. Stir in parsley; set aside.
Pasta Custard Layers: In heavy saucepan, melt butter over medium heat;
stir in flour. Cook, stirring constantly, for 2 minutes. gradually whisk
in milk; bring to boil. Reduce heat to medium-low or until thickened. In
large bowl, whisk eggs; whisk in about 1/2 cup of the hot milk sauce.
Return mixture to saucepan; cook, stirring, for 2 minutes. Remove from
heat; blend in cottage cheese, mozzarella, salt, pepper and nutmeg.
Meanwhile, in large pot of boiling salted water, cook pasta for about 8
minutes or until almost tender. Drain; return to pot. Add cheese sauce;
toss well.
Spread half of the pasta mixture in greased 13x9-inch baking dish; spread
meat mixture over top. Spread remaining pasta mixture evenly over meat.
Sprinkle with Parmesan.
[Can be prepared to this point, covered and refrigerated for up to 1 day.
Let stand at room temperature for 30 minutes before baking.]
Bake in 375F 190C oven for 1 hour or until heated through and top is
lightly browned. Let stand for 10 minutes.
Serve with a light green salad tossed with a sun-dried tomato vinaigrette.
6 servings for $13.26CDN [Nov 95]
Per Serving: about 495 calories, 29 g protein, 19 g fat, 52 g
carbohydrate, high source fibre, good source iron, excellent source
calcium
Source: Canadian Living magazine, Nov 95 Presented in article "Hearty &
Healthy: Casseroles See The Light" Recipe by Canadian Living Test Kitchen
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