Pastitsio - Tried & True

By RAYT721

  • 3 c reduced-fat milk

  • 1/4 c cornstarch

  • 3 large eggs, lightly beaten

  • 8 T grated Parmesan cheese

  • 3/4 t salt

  • 1/4 t freshly ground pepper

  • 1/8 t ground nutmeg

  • 1/2 lb spaghetti

  • 1 T extra-virgin olive oil

  • 1 onion, chopped

  • 3/4 lb lean ground sirloin (10% or less fat)

  • 1 lb plum tomatoes (chopped, about 2 cups)

  • 2 garlic cloves, minced

  • 3/4 t ground cinnamon

  1. Preheat oven to 350 F. Spray a 11x7" baking dish with nonstick spray; set aside.

  2. To make the white sauce, combine the milk, cornstarch and eggs in a large saucepan. Cook over low heat, stirring constantly, until thickened (7-9 minutes). Remove from the heat and stir in 6 tablespoons of the Parmesan, 1/4 teaspoon of the salt, 1/8 teaspoon of the pepper, and the nutmeg; cover and set aside.

  3. Bring a large pot of lightly salted water to a boil. Add spaghetti and cooking to package directions. Drain and set aside.

  4. To make the filling, heat a large non-stick skillet over medium-high heat. Swirl in the oil, then add the onion. Cook, stirring occasionally, until the onion is softened (4-6 minutes). Add the sirloin and cook, breaking up the meat with a wooden spoon, until browned (5-6 minutes). Stir in the tomatoes, garlic, cinnamon, and the remaining 1/2 teaspoon of the salt and 1/8 teaspoon of the pepper. Cook, stirring often, until liquid from the tomatoes evaporates (4-5 minutes).

  5. Arrange half of the cooked spaghetti in an even layer on the bottom of the baking pan. Top with the filling, then top with the remaining spaghetti. Spread the white sauce evenly over the spaghetti. Sprinkle sauce with the remaining 2 tablespoons cheese. Bake until top is golden, 30-35 minutes. Cool at least 5 minutes before serving.

  6. SOURCE: Weight Watchers "Take Out Tonight" C. 2003

Nutritional Facts

Calories 319
Fat 11 (sat 4)
Chol 103
Sodium 512
Carbs 36
Fiber 3
Protein 19

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