1-Pot: Pastitsio Goes Light

Recipe Ingredients

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 teaspoon	5ml	Cinnamon
1/2 teaspoon	2.5ml	Salt
1/2 teaspoon	2.5ml	Pepper
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
3 tablespoons	45ml	Butter
1/4 cup	15g / 0.5oz	All-purpose flour
3 cups	711ml	Milk
1		Egg
1 cup	146g / 5.1oz	2% cottage cheese
1 cup	237ml	Mozzarella - part-skin shredded
1/2 teaspoon	2.5ml	Salt
1/2 teaspoon	2.5ml	Pepper
1/4 teaspoon	1.3ml	Nutmeg
3 cups	438g / 15oz	Pasta shells
1/4 cup	59ml	Parmesan - freshly grated

Recipe Instructions

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.

Source:
Canadian Living magazine, Nov 95 Presented in article "Hearty and Healthy: Casseroles See The Light" Recipe by Canadian Living Test Kitchen

Rating

Average rating:

6.3 (3 votes)

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