Pastitsio – lamb and pasta Greek style
Comfort food extraordinaire and easy to make
- Olive oil or cooking spray
- 2 pounds ground Soay meat (1 lb for an even leaner meal)
- 1 cup chopped onion
- 1 can (6 or 8 oz) tomato paste (use reduced sodium version to cut back on salt)
- 15 oz can of diced tomatoes, mostly drained with juice discarded
- 1/2 cup red wine
- salt and pepper to taste
- 3/4 pound dry elbow macaroni or similar small tubular pasta, cooked and drained
- 1 cup grated parmesan cheese (1/3 cup for a lower-fat version)
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 2 and 1/3 cups low-fat or skim milk
- 1 Tblsp margarine or butter
- 2 eggs
- 4 egg whites (or 1/2 cup no-cholesterol real egg product)
- Oil large skillet or spray with cooking spray. Cook lamb at medium heat until browned. Add onion and cook until tender, 5-8 minutes. Drain fat and any extra liquid.
- Stir in tomato paste, drained diced tomatoes, and wine; cook 2-3 minutes longer. Season to taste with salt and pepper.
- Spoon 1/2 of the cooked macaroni into a 13x9 inch baking pan (lightly grease pan first with a little butter or more cooking spray).
- Spoon meat mixture over macaroni.
- Combine cheese and spices; sprinkle over meat
- Spoon remaining macaroni over the top
- Heat milk and margarine/butter in saucepan, stirring until warm
- Beat eggs in separate small bowl
- Whisk half the milk mixture into the eggs, then whisk egg mixture into the saucepan with the remaining milk
- Pour milk/egg mixture over the macaroni
- Bake covered at 350F for 20 minutes, then uncovered for 30-40 more minutes or until bubbly