Low Fat Pastitsio Recipes

Steps:

• Cook pasta according to package directions; drain. Toss with butter; add grated Parmesan cheese. Transfer to a greased 13x9-in. baking dish., Preheat oven to 350°. In a large skillet, cook beef and onion over medium heat 8-10 minutes or until beef is no longer pink, breaking beef into crumbles; drain. Add garlic; cook 2 minutes longer. Stir in tomato sauce, salt and cinnamon; heat through. Spoon over pasta. Sprinkle with 1/2 cup shredded Parmesan cheese., In a large saucepan, melt butter. Stir in flour, salt and pepper until smooth; gradually add milk. Bring to a boil; cook and stir 1-2 minutes or until thickened., In a small bowl, whisk a small amount of hot mixture into eggs; return all to pan, whisking constantly. Bring to a gentle boil; cook and stir 2 minutes. Pour over beef mixture. Sprinkle with remaining cheese., Bake, covered, 20 minutes. Bake, uncovered, 30-40 minutes longer or until golden brown.,

Steps:

• For the sauce, heat the olive oil over medium-high heat in a large pot. Add the onion and saute for 5 minutes. Add the beef and lamb, and saute over medium heat for 8 to 10 minutes, until it's no longer pink, crumbling it with the back of wooden spoon. Drain off any excess liquid, add the wine, and cook for 2 more minutes. Add the garlic, cinnamon, oregano, thyme, and cayenne, and continue cooking over medium heat for 5 minutes. Add the tomatoes, 2 teaspoons salt, and 1 teaspoon pepper and simmer, stirring occasionally, for 40 to 45 minutes. Set aside.
• Preheat the oven to 350 degrees F.
• For the bechamel, heat the milk and cream together in a small saucepan over medium-low heat until simmering. In a medium saucepan, melt the butter. Add the flour and cook over medium heat, whisking constantly for 2 minutes. Pour the warm milk and cream mixture into the butter and flour mixture, whisking constantly. Continue cooking, stirring occasionally, over medium heat for 5 to 7 minutes, until smooth and thick. Add the nutmeg, 1 teaspoon salt, and 1 teaspoon of pepper. Stir in 3/4 cup of Parmesan cheese, 1/2 cup of the tomato and meat sauce, and allow to cool for 10 minutes. Stir in the eggs and yogurt and set aside.
• Meanwhile, cook the pasta in a large pot of boiling water until al dente. Don't over-cook because the pasta will later be baked. Drain and set aside.
• Add the pasta to the meat and tomato sauce, and pour the mixture into a baking dish. Spread the bechamel evenly to cover the pasta and sprinkle with the remaining 3/4 cup Parmesan cheese. Bake for 1 hour, until golden brown and bubbly. Set aside for 10 minutes and serve hot.

Steps:

• Preheat the oven to 220/425/Gas 7.Fry the turkey and onion in a large non-stick pan without fat,stirring until lightly browned.
• Stir in the tomato paste,red wine/stock and cinnamon.Season,then cover and simmer for 5 minutes.
• Cook the macaroni in boiling salted water until just tender,then drain.Layer with the meat mixture in a wide oven proof dish.
• Place the milk,margarine and flour into a saucepan and whisk over a moderate heat until thickened and smooth.Add nutmeg and season to taste.
• Pour the sauce evenly over the pasta and meat.Arrange the tomato slices on top and sprinkle lines of breadcrumbs over the surface.
• Bake for 30-35 mins,or until golden and bubbling.

Steps:

• Heat the oven to 190C/170C fan/gas 5. Put the onions and oil in a large saucepan with the bouillon, bay leaves, the vinegar, garlic, oregano and cinnamon. Add a mug of water (about 250ml), then cover and simmer for 10 mins until soft. Uncover and cook for 10 mins more, stirring frequently. The water should evaporate after this time and the onions should be soft.
• Meanwhile, cook the pasta in a large pan of boiling water following pack instructions, or for 10 mins until al dente. Drain and set aside.
• Stir the tomatoes, tomato purée and the lentils, along with their liquid, into the onions. Stir well, then cover and simmer for 5 mins. Remove the bay leaves.
• To make the white sauce, pour the milk and 200ml water into a pan with the flour, whisk well to stop lumps forming and keep stirring until thickened, for about 8-10 mins.
• Stir the egg white into the pasta and spoon over the base of a baking dish. Top with the lentil mixture. Stir the egg yolk into the white sauce, then spoon on top of the lentils, scatter over the feta and oregano, then bake in the oven for 40 mins until bubbling.
• Serve half with the tomato and onion salad, and chill the rest for another day. Will keep chilled for up to two days. Reheat in the microwave on plates until piping hot.

Steps:

• COOK pasta and DRAIN.
• NOTE: Can be any kind of pasta; I like rigatoni.
• In non stick pan, heat chicken broth and saute onion and mushrooms until soft; ADD ground beef and cook until brown.
• ADD chopped tomatoes, garlic, salt, pepper, cinnamon.
• STIR until most of the liquid evaporates (About 7 minutes).
• NOTE: Can use 2 400g canned tomatoes as well.
• NOTE: Can use 12 ounces of 10 percent beef and omit mushrooms.
• In same saucepan that pasta was cooked in, COMBINE eggs, milk and cornstarch (also called cornflour).
• CONSTANTLY stir over low heat for 10 minutes.
• REMOVE from heat, add fat free parmesan cheese and nutmeg.
• In large baking dish, LAYER 1/2 pasta, 1/2 tomato sauce then remaining pasta and remaining tomato sauce.
• COVER with white sauce; make sure to cover all pasta.
• BAKE for 35 minutes at 170°C (325F).
• ENJOY!
• NOTE: Taste tomato sauce mixture and adjust to your preference; ie if you do not like that much garlic, use 2 or 3 cloves.