Pastitsio...revisited

If you've never tried this classic Greek dish, you are really missing out.  It is truly delicious!

So remember that, when I tell you that in this spaghetti casserole-like dish there is both nutmeg and cinnamon...STOP...don't run scared.  It is seriously SO GOOD!

It has that perfect sweet and savory combo going on.

It is really quick to throw together AND you could put it all together the night before and then throw it in the oven right before it is time to eat.  Nothing better than a easy, delicious meal that can feed a crowd and make them all happy!

There is a different version of this that I already blogged about, but this one is definitely the one I prefer, even though I don't think its quite as traditional.  

This particular recipe comes from "Take out Tonight", which is actually a a Weight Watchers cookbook, but you definitely wouldn't know it by how amazing all the food is!

Let me know what think, I've yet to meet someone who doesn't like this tasty meal.

ENJOY!

Pastitsio

3 cups reduced fat milk

1/4 cup cornstarch

3 large eggs, lightly beaten

8 T grated Parmesan cheese

3/4 tsp salt

1/4 tsp pepper

1/8 tsp ground nutmeg

1/2 pound spaghetti

1 T olive oil

1 onion, chopped

3/4 lb lean ground sirloin

1 lb plum tomatoes, chopped

2 garlic cloves, minced

3/4 tsp ground cinnamon

Preheat oven to 350.  Spray a 7x11 in baking dish with nonstick spray; set aside.

To make the white sauce, combine milk, cornstarch, and eggs in a large saucepan.   Cook over low heat, stirring constantly until thickened, 7-9 min.  (Warning: it doesn't get that thick, so don't think it will change drastically in consistency, should just coat the back of a spoon.)

Remove from the heat and stir in 6 T Parm, 1/4 tsp salt, 1/8 tsp pepper and nutmeg; cover and set aside.

Bring a large pot of salted water to boil.  Add spaghetti and cook according to package directions.  Drain and set aside.

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

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 T Parm.  Bake until top is golden, 30-35 min.  Cool at least 5 min.

Serves 8.

Logan Rating: ****