Pastitsio

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4.7 of 5 (7)

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

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.

Minutes to Prepare: 30

Minutes to Cook: 80

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.