Recipe - 1-Pot Pastitsio Goes Light

1 teaspoon Vegetable oil
2 Garlic cloves, minced
1 Onion, chopped
2 Carrots, finely minced
1 Zucchini, finely chopped
Three fourths pound Lean ground beef
1 One half teaspoon Dried basil
1 teaspoon Dried oregano
1 teaspoon Cinnamon
One half teaspoon Salt
One half teaspoon Pepper
One half teaspoon Dried thyme
2 tablespoon Tomato paste
19 ounce Canned tomatoes
One fourth cup Fresh parsley, chopped

PASTA CUSTARD LAYERS
3 tablespoon Butter
One fourth cup Allpurpose flour
3 cup Milk
1 Egg
1 cup 2% cottage cheese
1 cup Mozzarella, partskin,
Shredded
One half teaspoon Salt
One half teaspoon Pepper
One fourth teaspoon Nutmeg
3 cup Pasta shells
One fourth cup 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 mediumlow or until thickened. In large
bowl, whisk eggs; whisk in about One half 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 13x9inch 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 sundried 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
Posted to MMRecipes Digest V3 #342

From: "Paul A Meadows" PA_Meadows@msn.com

Date: Sat, 14 Dec 96 21:52:40 UT