Pastitsio - Vegetarian
|
Amount |
Measure |
Ingredient -- Preparation Method |
|
-------- |
------------ |
-------------------------------- |
|
Pasta |
||
|
8 |
ounces |
cooked elbow macaroni -- drained |
|
3 |
tablespoons |
unsalted butter -- melted |
|
1/3 |
cup |
grated fresh Parmesan cheese |
|
1/3 |
cup |
2% low-fat milk |
|
1 |
whole |
egg -- beaten |
|
1/2 |
teaspoon |
salt |
|
Meat Sauce |
||
|
1 |
pound |
Morning Star Crumbles |
|
1 |
small |
onion -- minced |
|
1 |
large |
clove garlic -- minced |
|
6 |
ounces |
no salt added tomato paste |
|
1/4 |
cup |
red wine |
|
1/2 |
teaspoon |
ground cinnamon |
|
1/4 |
teaspoon |
ground nutmeg |
|
1/8 |
teaspoon |
freshly ground black pepper |
|
White Sauce |
||
|
2 |
cups |
Basic White Sauce -- see recipe |
|
1/3 |
cup |
grated fresh Parmesan cheese |
| Heat oven to 350°F. Add butter, milk, 1/3 cup Parmesan, egg, and salt to macaroni. Set aside. In large skillet brown crumbles and onion until no onion softens. Drain excess fat. Add garlic and tomato paste and cook for one minute. Add wine, salt, cinnamon, and nutmeg. Add Parmesan to white sauce. In a 2 quart casserole layer 1/2 the pasta. Top with all of the meat. Layer rest of pasta. Pour white sauce over top. Baked uncovered for 40 minutes. Makes 6 servings. |
| Per Serving: 434 Calories; 22g Fat (46.3% calories from fat); 25g Protein; 33g Carbohydrate; 7g Dietary Fiber; 85mg Cholesterol; 856mg Sodium. Exchanges: 1/2 Grain (Starch); 1/2 Lean Meat; 1 1/2 Vegetable; 0 Non-Fat Milk; 1 1/2 Fat. |