1-Pot: Pastitsio Goes Light
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1-Pot: Pastitsio Goes Light
  Beef    Greek  
Last updated 6/12/2012 12:41:27 AM. Recipe ID 236. Report a problem with this recipe.
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      Title: 1-pot: pastitsio goes light
 Categories: Pastanoodle, Beef, Casseroles, Greek
      Yield: 6 Servings
 
      1 ts Vegetable oil
      2    Garlic cloves, minced
      1    Onion, chopped
      2    Carrots, finely diced
      1    Zucchini, finely chopped
    3/4 lb Lean ground beef
  1 1/2 ts Dried basil
      1 ts Dried oregano
      1 ts Cinnamon
    1/2 ts Salt
    1/2 ts Pepper
    1/2 ts Dried thyme
      2 tb Tomato paste
     19 oz Canned tomatoes
    1/4 c  Fresh parsley, chopped

--------------------PASTA CUSTARD LAYERS-------------------------
      3 tb Butter
    1/4 c  All-purpose flour
      3 c  Milk
      1    Egg
      1 c  2% cottage cheese
      1 c  Mozzarella, part-skin,
           Shredded
    1/2 ts Salt
    1/2 ts Pepper
    1/4 ts Nutmeg
      3 c  Pasta shells
    1/4 c  Parmesan, freshly grated
 
  This is the Greek variation of lasagna.
  
  In large nonstick skillet, heat oil over medium heat; cook garlic,
  onion, carrots and zucchini, stirring, for about 5 minutes or until
  softened. Add beef, basil, oregano, cinnamon, salt, pepper and thyme;
  cook, stirring to break up beef, for about 3 minutes or until meat is
  no longer pink. Pour in tomato paste and tomatoes, mashing tomatoes
  with fork; bring to boil. Reduce heat; simmer for about 20 minutes or
  until almost all liquid is evaporated and sauce is thickened. Stir in
  parsley; set aside.
  
  Pasta Custard Layers: In heavy saucepan, melt butter over medium
  heat; stir in flour. Cook, stirring constantly, for 2 minutes.
  gradually whisk in milk; bring to boil. Reduce heat to medium-low or
  until thickened. In large bowl, whisk eggs; whisk in about 1/2 cup of
  the hot milk sauce. Return mixture to saucepan; cook, stirring, for 2
  minutes. Remove from heat; blend in cottage cheese, mozzarella, salt,
  pepper and nutmeg.
  
  Meanwhile, in large pot of boiling salted water, cook pasta for about
  8 minutes or until almost tender. Drain; return to pot. Add cheese
  sauce; toss well.
  
  Spread half of the pasta mixture in greased 13x9-inch baking dish;
  spread meat mixture over top. Spread remaining pasta mixture evenly
  over meat. Sprinkle with Parmesan.
  
  [Can be prepared to this point, covered and refrigerated for up to 1
  day. Let stand at room temperature for 30 minutes before baking.]
  
  Bake in 375F 190C oven for 1 hour or until heated through and top is
  lightly browned. Let stand for 10 minutes.
  
  Serve with a light green salad tossed with a sun-dried tomato
  vinaigrette.
  
  6 servings for $13.26CDN [Nov 95]
  
  Per Serving: about 495 calories, 29 g protein, 19 g fat, 52 g
  carbohydrate, high source fibre, good source iron, excellent source
  calcium
  




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Recipe ID 236 (Apr 03, 2005)

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