Pastitsio
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.Number of Servings: 8
Ingredients
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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.
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.
Member Ratings For This Recipe
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EVIE4NOW
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MUGABI123
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ZRIE014
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DMEYER4