GREEK PASTITSIOSubmitted by: DEBRAMN51
IntroductionThink of lasagna but with greek spices Think of lasagna but with greek spices
*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
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.