Pastitsio defies description. Oh, the splendor! Oh, the thrill of mouth-watering blends of meat, cheese, pasta, and cream sauce! Pastitsio, pronounced as pa-STEE-tsee-oh, is a baked pasta casserole commonly cooked in the finest of Greek restaurant kitchens and is absolutely Greek-tastic!
The forewarning is in the name. The word pastitsio derives from the Italian pasticcio, which loosely translates to a mess or a hodgepodge. Cooking this dish is quite a production and leaves the kitchen looking like a disaster zone. For this reason, I am enlisting Mum for help. Between the two of us, this yummy dish should be doable.
I found this recipe in Weight Watchers Take-Out Tonight!
Every recipe in this book has a Points value of 8 or less. Pretty impressive. Round up your helpers and let's cook lightly!
Every recipe in this book has a Points value of 8 or less. Pretty impressive. Round up your helpers and let's cook lightly!
Per serving (1 cup) 319 calories, 11 grams fat, 3 grams fiber. Points value is 7.
Pastitsio
Ingredients- 3 cups reduced-fat (2%) milk
- 1/4 cup cornstarch
- 3 large eggs, lightly beaten
- 8 tablespoons grated Parmesan cheese
- 3/4 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- 1/8 teaspoon ground nutmeg
- 1/2 pound spaghetti
- 1 tablespoon extra-virgin olive oil
- 1 onion, chopped
- 3/4 pound lean ground sirloin (10% or less fat)
- 1 pound plum tomatoes, chopped (about 2 cups)
- 2 garlic cloves, minced
- 3/4 teaspoon ground cinnamon
Preparation
1) First, preheat the oven to 350° F. Spray a 7 X 11-inch baking dish with nonstick spray and 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.
3) 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.
4) Bring a large pot of lightly salted water to a boil. Add spaghetti and cook according to package directions. Drain and set aside.
5) To make the filling, heat a large nonstick skillet over medium-high heat. Swirl in the oil, then add the onion. Cook, stirring occasionally, until the onion is softened, 4-6 minutes.
6) Add the ground 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 salt and 1/8 teaspoon pepper. Cook stirring often, until liquid from the tomatoes evaporates, 4-5 minutes.
7) 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.
8) Bake until top is golden, 30-35 minutes. Wait at least 5 minutes before serving.
If you are like me, and have grown up eating Italian pasta dishes, the first bite is quite a surprise. Pastitsio is nothing and everything that you would expect. Thick luscious layers of meat, pasta, and cream sauce will have you going back for more...and more...and more. Grossly overindulging is a distinct possibility with this dish. Weight Watchers--tone down the flavor! It is just too good!
