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Recipe: 1pot Pastitsio Goes Light
Similar Categories: 1pot, Pastitsio, Goes, Light
1Pot Pastitsio Goes Light
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.
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.
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