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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 378.5
  • Total Fat: 16.8 g
  • Cholesterol: 205.6 mg
  • Sodium: 451.0 mg
  • Total Carbs: 33.4 g
  • Dietary Fiber: 2.2 g
  • Protein: 23.2 g

View full nutritional breakdown of GREEK PASTITSIO calories by ingredient
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GREEK PASTITSIO

Submitted by: DEBRAMN51

Introduction

Think of lasagna but with greek spices Think of lasagna but with greek spices
Number of Servings: 8

Ingredients

    *Barilla Elbow Macaroni, 8 oz
    Butter, unsalted, 1 tbsp
    low sodium chicken broth,1/4 cup
    Kroger Skim A and D milk, 1/3 cup
    Egg, fresh, 1 cup
    Ground beef, extra lean, 1 lb.
    Onions, raw, .5 cup, chopped
    Tomato Sauce, 1.5 cup or 1 8 oz can
    dried mint, 1/2 tsp
    Cinnamon, ground, 1/2 tbsp (remove)
    Nutmeg, ground, 1/8 tsp (remove)
    Pepper, black, 1/8 tsp (remove)
    *Flour, white, 1/4 cup
    Egg, fresh, 1 large
    Feta Cheese, 1/3 cup, crumbled
    Kroger Skim A and D milk, 2 cups

Directions

8 main course servings

Preheat oven to 350
Cook and drain macaroni
Melt butter and stir into the feta cheese, 1/3 c milk, and beaten egg
Mix into the cooked macaroni
Brown beef and onion, drain off fat
add tomato sauce and spices to the cooked ground beef
Layer 1/2 of the pasta into an 11x7 lasagna pan, Spread meat mixture on top, then cover with remaining pasta set aside
In a clean saucepan heat the chicken broth and stir in the flour until smooth; add the milk slowly stirring constantly, cook until it starts to thicken, cook one extra minute but do not boil. Blend in the parmesan cheese. Beat the egg in a small bowl, add 1/4 cup of the hot milk mixture into the beaten egg, stirring constantly.
Add the egg mixture back into the milk sauce stirring constantly.
Pour the cream sauce over the meat and pasta covering completely.
Bake at 350 for 40-45 minutes, It should be lightly browned.
Let stand 15 minutes before slicing and serving.
Nice with a cucumber and tomato salad with an oil and vinegar dressing and some pita bread.


Number of Servings: 8

Recipe submitted by SparkPeople user DEBRAMN51.






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