1-pot: Pastitsio Goes Light Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
1 tsp: Vegetable oil,
2: Garlic cloves, minced
1: Onion, chopped
2: Carrots, finely diced
1: Zucchini, finely chopped
3/4 lbs: Lean ground beef,
1 1/2 tsp: Dried basil,
1 tsp: Dried oregano,
1 tsp: Cinnamon,
1/2 tsp: Salt,
1/2 tsp: Pepper,
1/2 tsp: Dried thyme,
2 tbsp: Tomato paste,
19 ounce: Canned tomatoes,
1/4 cup: Fresh parsley, chopped
PASTA CUSTARD LAYERS
3 tbsp: Butter,
1/4 cup: All-purpose flour,
3 cup: Milk,
1: Egg,
1 cup: 2% cottage cheese,
1 cup: Mozzarella, part-skin,
Shredded,
1/2 tsp: Salt,
1/2 tsp: Pepper,
1/4 tsp: Nutmeg,
3 cup: Pasta shells,
1/4 cup: 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
Source from luhu.jp
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
Source from luhu.jp