1-Pot: Pastitsio Goes Light
Keys: Pasta Noodle Beef Casseroles Meats Greek Greece European
Mediterranean Yield: 6 Servings
Ingredients:
1 tsp Vegetable oil
2 x Garlic cloves, minced
1 x Onion, chopped
2 x Carrots, finely diced
1 x Zucchini, finely chopped
3/4 lb 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 tbl Tomato paste
19 oz Canned tomatoes
1/4 cup Fresh parsley, chopped
--------------- PASTA CUSTARD LAYERS ---------------
3 tbl Butter
1/4 cup All-purpose flour
3 cup Milk
1 x 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
Method:
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.
Few are those who see with their own eyes and feel with their own
hearts.
*Angelique*
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