Pastitsio
- Minutes to Prepare:
- Minutes to Cook:
- 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
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.
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.
Nutritional Info 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
Member Reviews
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GNOCCHIBEAR
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