Low Fat Pastitsio

Name: Low Fat Pastitsio
Ingredients: 1/2 lb rigatoni pasta; 1 tablespoon fat free chicken broth; 1 onion, chopped; 6 ounces portabella mushrooms, chopped; 6 ounces 90% lean ground beef; 16 ounces tomatoes, chopped; 4 garlic cloves, peeled and minced; 1/4 teaspoon salt; 1/4 teaspoon black pepper; 1 1/2 teaspoons cinnamon; 1 egg; 2 egg whites; 3 cups nonfat milk; 1/2 cup cornstarch; 8 tablespoons fat-free parmesan cheese; 1/4 teaspoon nutmeg

16 ingredients

15 steps

Ingredients

1/2 lb rigatoni pasta
1 tablespoon fat free chicken broth
1 onion, chopped
6 ounces portabella mushrooms, chopped
6 ounces 90% lean ground beef
16 ounces tomatoes, chopped
4 garlic cloves, peeled and minced
1/4 teaspoon salt
1/4 teaspoon black pepper
1 1/2 teaspoons cinnamon
1 egg
2 egg whites
3 cups nonfat milk
1/2 cup cornstarch
8 tablespoons fat-free parmesan cheese
1/4 teaspoon nutmeg

Directions

1

COOK pasta and DRAIN.
2

NOTE: Can be any kind of pasta; I like rigatoni.
3

In non stick pan, heat chicken broth and saute onion and mushrooms until soft; ADD ground beef and cook until brown.
4

ADD chopped tomatoes, garlic, salt, pepper, cinnamon.
5

STIR until most of the liquid evaporates (About 7 minutes).
6

NOTE: Can use 2 400g canned tomatoes as well.
7

NOTE: Can use 12 ounces of 10 percent beef and omit mushrooms.
8

In same saucepan that pasta was cooked in, COMBINE eggs, milk and cornstarch (also called cornflour).
9

CONSTANTLY stir over low heat for 10 minutes.
10

REMOVE from heat, add fat free parmesan cheese and nutmeg.
11

In large baking dish, LAYER 1/2 pasta, 1/2 tomato sauce then remaining pasta and remaining tomato sauce.
12

COVER with white sauce; make sure to cover all pasta.
13

BAKE for 35 minutes at 170°C (325F).
14

ENJOY!
15

NOTE: Taste tomato sauce mixture and adjust to your preference; ie if you do not like that much garlic, use 2 or 3 cloves.