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This traditional Greek recipe has been lightened, but remains very tasty. The ingredient list is longer than usual, but easy to assemble from most pantries. Definitely worth the effort. Great with salad and a little feta cheese.

Pastitsio

Recipe By : WW adapted
Serving Size : 8
Categories : Beef Casserole Ethnic Pasta

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 c milk, 2% lowfat
1/4 c cornstarch
3 lg eggs -- lightly beaten
8 tbsp parmesan cheese -- grated
3/4 tsp salt
1/4 tsp pepper -- freshly ground
1/8 tsp nutmeg -- ground

1/2 lb spaghetti

1 tbsp olive oil -- extra virgin
1 onion -- chopped
3/4 lb ground beef -- 10% fat or less
1 lb plum tomatoes -- chopped
3 cloves garlic -- minced
1 tsp cinnamon

Preheat oven to 350 degrees. Spray 7 x 11" baking dish.

Béchamel sauce:
Combine 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 t. of the salt, 1/8 t. of the pepper, and the nutmeg; cover and set aside. (Personally, I prefer to cook mine in the microwave on 80 percent power. I use a plastic (?) whisk to stir every two or three minutes, cooking until thickened. This then can be cooked easily while preparing other parts of the recipe.)

Spaghetti:
Prepare spaghetti according to package directions. Drain and set aside.

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 ground beef (sirloin?) and cook, breaking up the meat with cooking spoon, until browned, 5-6 minutes. Stir in the tomatoes, garlic, cinnamon (yes, really!) and the remaining 1/2 t. salt and 1/8 t. pepper. Cook, stirring often, until liquid from the tomatoes evaporates, 4-5 minutes.

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

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NOTES : 319 calories 11 g fat 3 g fiber 7 points
Serving size: about 1 cup
 

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Nutritional information is based on all information available to me at the time of publication. I now calculate points using the 2003 Weight Watchers information. Verify that your ingredients yield the same results. I usually choose to use light rather than nonfat products. Some items, such as cheddar, I use the normal product as noted, as my preference. Optional ingredients are not included in the calculation of calories or points.

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