Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 371.2
- Total Fat: 14.9 g
- Cholesterol: 110.2 mg
- Sodium: 797.8 mg
- Total Carbs: 37.1 g
- Dietary Fiber: 4.1 g
- Protein: 23.0 g
View full nutritional breakdown of Turkey Pastitsio calories by ingredient
Turkey Pastitsio
Submitted by: GRADXYIntroduction
This is a delicious Greek casserole, perfect for fall or winter weather. Ordinarily made with beef and regular pasta, and relatively high in fat, I use turkey instead and whole wheat pasta, in order to improve the nutrition. The taste is pretty much the same! This is a delicious Greek casserole, perfect for fall or winter weather. Ordinarily made with beef and regular pasta, and relatively high in fat, I use turkey instead and whole wheat pasta, in order to improve the nutrition. The taste is pretty much the same!Number of Servings: 8
Ingredients
-
Barilla Plus Rotini (2 oz, 56 grams), 8 oz
Butter, salted, 1 tbsp
Parmesan Cheese, grated, 0.33 cup
Egg, fresh, 1 medium
Milk, 1%, 0.33 cup
Ground Turkey, 1 unit, yield from 1 lb raw
Onions, raw, 1 cup, chopped
Garlic, 6 cloves
Tomato Sauce, 1 cup
Salt, 1 tsp
Cinnamon, ground, 0.5 tsp
Nutmeg, ground, 0.175 tsp
Pepper, black, 0.18 tsp
Granulated Sugar, 0.25 cup
Butter, salted, 2 tbsp
*Organic All-Purpose White Flour, 2 tbsp
Salt, 0.25 tsp
Egg, fresh, 1 medium
Milk, 1%, 1 cup
Parmesan Cheese, grated, 0.33 cup
Directions
Preheat oven to 350.
Cook Pasta, drain, and return to pan.
Then, stir in 1 tbsp melted butter, 1/3 cup Parmesan cheese, 1/3 cup milk, and one beaten egg; set aside.
In a a skillet or large saucepan, cook ground beef and onion until meat loses its pinkness and onion is soft; drain excess fat. Stir in tomato sauce, the 1 teaspoon salt, cinnamon, nutmeg, cloves, and pepper. Then, stir in sugar and set aside.
Last, prepare the cream sauce: In a saucepan, melt 2 tablespoons butter, then mix in flour and a dash of salt.
Slowly stir in the 1 cup milk, stirring well after each addition so that no lumps form. Cook and stir on medium high until cream sauce starts to thicken; stir for one minute more, then remove from heat. Beat egg in a small bowl, then pour into cream sauce, stirring briskly. Blend in the second 1/3 cup Parmesan cheese.
Layer half the pasta mixture in a 11" x 7" (or 2 quart) baking dish. Spoon the meat mixture evenly on top, then the remaining pasta. Pour cream sauce over top, to cover completely. Bake, uncovered, at 350F for about 40 minutes, or until hot and lightly browned.
Let stand for 10 minutes, then serve.
Number of Servings: 8
Recipe submitted by SparkPeople user GRADXY.
Cook Pasta, drain, and return to pan.
Then, stir in 1 tbsp melted butter, 1/3 cup Parmesan cheese, 1/3 cup milk, and one beaten egg; set aside.
In a a skillet or large saucepan, cook ground beef and onion until meat loses its pinkness and onion is soft; drain excess fat. Stir in tomato sauce, the 1 teaspoon salt, cinnamon, nutmeg, cloves, and pepper. Then, stir in sugar and set aside.
Last, prepare the cream sauce: In a saucepan, melt 2 tablespoons butter, then mix in flour and a dash of salt.
Slowly stir in the 1 cup milk, stirring well after each addition so that no lumps form. Cook and stir on medium high until cream sauce starts to thicken; stir for one minute more, then remove from heat. Beat egg in a small bowl, then pour into cream sauce, stirring briskly. Blend in the second 1/3 cup Parmesan cheese.
Layer half the pasta mixture in a 11" x 7" (or 2 quart) baking dish. Spoon the meat mixture evenly on top, then the remaining pasta. Pour cream sauce over top, to cover completely. Bake, uncovered, at 350F for about 40 minutes, or until hot and lightly browned.
Let stand for 10 minutes, then serve.
Number of Servings: 8
Recipe submitted by SparkPeople user GRADXY.
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