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4.8 of 5 (4)
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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 368.8
  • Total Fat: 14.0 g
  • Cholesterol: 102.5 mg
  • Sodium: 486.3 mg
  • Total Carbs: 34.9 g
  • Dietary Fiber: 3.5 g
  • Protein: 24.3 g

View full nutritional breakdown of Pastitsio calories by ingredient
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Pastitsio

Submitted by: BELLATROTTA
Pastitsio

Introduction

6 Points. We lightened up this traditional Greek dish by using extra-lean ground beef instead of lamb. And for a rich, creamy sauce with minimal fat, we used evaporated skim milk. 6 Points. We lightened up this traditional Greek dish by using extra-lean ground beef instead of lamb. And for a rich, creamy sauce with minimal fat, we used evaporated skim milk.
Number of Servings: 8

Ingredients

    1 spray(s) cooking spray
    1 pound(s) raw extra lean ground beef
    1 medium onion(s), chopped
    8 oz canned tomato sauce
    1/4 cup(s) red wine, dry
    1 1/2 tsp ground cinnamon
    8 oz uncooked whole-wheat pasta, such as penne
    1 large egg(s), lightly beaten
    3/4 cup(s) fat-free evaporated milk
    1 tbsp butter, or margarine
    2 tbsp all-purpose flour
    1/4 tsp table salt
    1/8 tsp black pepper
    1 1/2 cup(s) fat-free evaporated milk
    1 large egg(s), lightly beaten
    2 large egg white(s), lightly beaten
    1/2 cup(s) shredded Parmesan cheese, divided

Directions

Preheat oven to 350º F. Coat a 9- X 13-inch glass baking dish with cooking spray.


To make meat sauce, heat a large nonstick skillet over medium-high heat. Cook beef and onion, stirring frequently, until meat is brown and onion is tender, about 10 minutes; drain off fat. Stir in tomato sauce, wine and cinnamon. Bring to boil and then reduce heat to medium-low; cover and simmer for 30 minutes, stirring occasionally.


Meanwhile, cook pasta according to package directions; drain and set aside. Combine 1 beaten egg, 3/4 cup of evaporated milk and cooked pasta in a large bowl; toss to combine and set aside.


To make cream sauce, melt butter or margarine in a small saucepan over medium heat; stir in flour, salt and pepper. Gradually add 1 1/2 cups of evaporated milk; cook, stirring, until thickened and slightly bubbly, about 5 to 8 minutes. Very gradually stir 1 beaten egg and egg whites into hot milk mixture (be careful not to ‘scramble’ eggs); set aside.


Layer half of pasta mixture in prepared dish; spread with meat sauce and sprinkle with 1/4 cup of cheese. Top with remaining pasta mixture; pour cream sauce over top and sprinkle with remaining cheese.


Cover and bake for 20 minutes. Uncover; bake about 15 minutes more or until a knife inserted in center comes out clean. Let stand 15 minutes before slicing into 8 pieces.


Number of Servings: 8

Recipe submitted by SparkPeople user BELLATROTTA.






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Member Ratings For This Recipe

  • Delicious. The only change I made was that I ran out of evaporated milk and used about 1/2 cup of 2% for the cream sauce. It still turned out great. Definitely a keeper. - 11/7/12

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  • This was pretty good. I cut the cinnamon down to 1 t. & feel it needs to be cut down to 1/2 t. I also subbed ff Lactaid for the ff evap milk w/ excellent results. UPDATE: After cutting the cinnamon to 1/2 t. , it is so very excellent. I've made it with ground turkey & italian sausage innards. YUMMY! - 1/15/12

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