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1-Pot: Pastitsio Goes Light

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Beef Casseroles Greek Pasta/noodl

Ingredients:

  • 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

Directions:

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
 
Source: Canadian Living magazine, Nov 95 Presented in article "Hearty & Healthy: Casseroles See The Light" Recipe by Canadian Living Test Kitchen
 
[-=PAM=-] PA_Meadows@msn.com
 
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini