CLASSIC PASTITSIO

Classic Pastitsio image

Discover a popular Greek casserole made of layers of pasta, lamb, cheeses, a creamy white sauce and a delicate seasoning blend of cinnamon and nutmeg.

Provided by Betty Crocker Kitchens

Categories Entree

Time 55m

Yield 6

Number Of Ingredients 16

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Ingredients

1 cup uncooked elbow macaroni (3 1/2 oz)
1 egg white
1/4 cup grated Parmesan cheese
2 tablespoons milk
3/4 lb ground lamb
1 1/2 cups cubed peeled eggplant
1 can (14.5 oz) Muir Glen™ organic diced tomatoes, drained
1 medium onion, chopped (1/2 cup)
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 clove garlic, finely chopped
1 cup milk
1 tablespoon cornstarch
2 tablespoons grated Parmesan cheese
1 egg, beaten

Steps:

Heat oven to 350°F. Cook and drain macaroni as directed on package. Stir in remaining macaroni mixture ingredients.
Meanwhile, in 10-inch skillet, cook lamb over medium heat about 10 minutes, stirring occasionally, until no longer pink; drain. Stir in remaining lamb mixture ingredients.
In 1-quart saucepan, cook 1 cup milk and the cornstarch over medium heat, stirring constantly, until mixture thickens and boils. Stir in remaining sauce ingredients.
In ungreased 1 1/2-quart casserole, place half of macaroni mixture. Top with lamb mixture, remaining macaroni mixture and the sauce.
Bake uncovered about 40 minutes or until set in center.

Nutrition Facts : Calories 270, Carbohydrate 23 g, Cholesterol 80 mg, Fiber 2 g, Protein 17 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 510 mg, Sugar 6 g, TransFat 1/2 g