Pastitsio
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 316.5
- Total Fat: 7.5 g
- Cholesterol: 129.8 mg
- Sodium: 425.4 mg
- Total Carbs: 33.2 g
- Dietary Fiber: 3.6 g
- Protein: 28.5 g
View full nutritional breakdown of Pastitsio calories by ingredient
Introduction
Greek-Style Baked Pasta Casserole Greek-Style Baked Pasta CasseroleNumber of Servings: 8
Ingredients
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3 cups fat free milk
1/4 c cornstarch
3 eggs lightly beaten
8 TB parmesan cheese, grated
3/4 tsp salt
1/4 tsp fresh ground pepper
1/8 tsp ground nutmeg
1/2 lb. whole wheat spaghetti
1 onion, chopped
1 & 1/4 lb. 95% lean ground sirloin
1 lb. plum tomatoes, chopped (about 2 cups)
2 garlic cloves, minced
3/4 tsp. ground cinnamon
Directions
Makes 8 servings.
Preheat oven to 350. Spray 7x11 inch baking dish w/ nonstick spray and set aside.
To make the white sauce, combine milk, cornstarch and eggs in a large saucepan. Cook over low heat, stirring constantly, until thickened. Remove from heat and stir in 6 TB of the parmesan, 1/4 tsp of the salt, 1/8 tsp of pepper, and the nutmeg. Cover and set aside.
To make the filling, heat a large nonstick skillet over medium high heat. Add the onion and cook until softened, 4-6 min. Add the sirloin and cook, breaking up meat until browned, 5-6 min. Stir in tomatoes, garlic, cinnamon, remaining 1/2 tsp salt and 1/8 tsp pepper. Cook, stirring often, until liquid from tomatoes evaporates, 4-5 min. (This takes longer if you sub canned tomatoes).
Cook the pasta in boiling water, drain, and set aside. Do this last so the pasta doesn't stick to itself.
In the pan, place half the cooked spaghetti in an even layer. Top w/ the filling, then top with the remaining spaghetti. Spread the white sauce evenly over the top layer of spaghetti. Sprinkle w/ the remaining 2 TB of parmesan. Bake until top is golden-- 30-35 minutes. Cool at least 5 minutes before serving.
Number of Servings: 8
Recipe submitted by SparkPeople user MYSHELLE10.
Preheat oven to 350. Spray 7x11 inch baking dish w/ nonstick spray and set aside.
To make the white sauce, combine milk, cornstarch and eggs in a large saucepan. Cook over low heat, stirring constantly, until thickened. Remove from heat and stir in 6 TB of the parmesan, 1/4 tsp of the salt, 1/8 tsp of pepper, and the nutmeg. Cover and set aside.
To make the filling, heat a large nonstick skillet over medium high heat. Add the onion and cook until softened, 4-6 min. Add the sirloin and cook, breaking up meat until browned, 5-6 min. Stir in tomatoes, garlic, cinnamon, remaining 1/2 tsp salt and 1/8 tsp pepper. Cook, stirring often, until liquid from tomatoes evaporates, 4-5 min. (This takes longer if you sub canned tomatoes).
Cook the pasta in boiling water, drain, and set aside. Do this last so the pasta doesn't stick to itself.
In the pan, place half the cooked spaghetti in an even layer. Top w/ the filling, then top with the remaining spaghetti. Spread the white sauce evenly over the top layer of spaghetti. Sprinkle w/ the remaining 2 TB of parmesan. Bake until top is golden-- 30-35 minutes. Cool at least 5 minutes before serving.
Number of Servings: 8
Recipe submitted by SparkPeople user MYSHELLE10.
Member Ratings For This Recipe
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BOINGO
