1-Pot: Pastitsio Goes Light Recipe - Cooking Index
|1 teaspoon||5ml||Vegetable oil|
|2||Garlic cloves - minced|
|1||Onion - chopped|
|2||Carrots - finely diced|
|1||Zucchini - finely chopped|
|3/4 lb||340g / 11oz||Lean ground beef|
|1 1/2 teaspoons||7.5ml||Dried basil|
|1 teaspoon||5ml||Dried oregano|
|1/2 teaspoon||2.5ml||Dried thyme|
|2 tablespoons||30ml||Tomato paste|
|19 oz||539g||Canned tomatoes|
|1/4 cup||36g / 1.3oz||Fresh parsley - chopped|
|Pasta Custard Layers|
|1/4 cup||15g / 0.5oz||All-purpose flour|
|1 cup||146g / 5.1oz||2% cottage cheese|
|1 cup||237ml||Mozzarella - part-skin shredded|
|3 cups||438g / 15oz||Pasta shells|
|1/4 cup||59ml||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.
Canadian Living magazine, Nov 95 Presented in article "Hearty and Healthy: Casseroles See The Light" Recipe by Canadian Living Test Kitchen
6.3 (3 votes)
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