Vegetable Pastitsio

Here's a great-tasting, meatless version of the popular Greek dish.



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Ingredients
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    Nonstick cooking spray
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    8   ounces 
    dried penne pasta or elbow macaroni
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    1/2  cup 
    refrigerated or frozen egg product, thawed
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    1/4  teaspoon 
    salt
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    1/4  teaspoon 
    ground nutmeg
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    2   cups 
    fresh spinach leaves
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    1   
    medium onion, chopped (1/2 cup)
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    1   
    clove garlic, minced
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    1   tablespoon 
    chicken broth or water
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    4   teaspoons 
    margarine or butter
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    1  8  ounce can 
    tomato sauce
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    1   cup 
    loose-pack frozen whole kernel corn
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    1   cup 
    cubed, cooked potatoes
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    3/4  teaspoon 
    dried mint, crushed
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    1/2  teaspoon 
    dried oregano, crushed
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    1/4  teaspoon 
    salt
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    1/4  teaspoon 
    ground cinnamon
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    1/4  teaspoon 
    pepper
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    3   tablespoons 
    all-purpose flour
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    1 1/2  cups 
    fat-free milk
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    1/4  cup 
    grated Parmesan cheese (1 ounce)
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    1/4  teaspoon 
    ground nutmeg

Directions
1.
Coat a 2-quart square baking dish with cooking spray; set aside. Cook pasta according to package directions; drain, reserving hot water. Rinse pasta with cold water; drain.
2.
In a large bowl combine cooked pasta, egg product, 1/4 teaspoon salt, and 1/4 teaspoon nutmeg. Spread mixture evenly into prepared dish. Add spinach to reserved cooking water; let stand for 2 minutes or until wilted. Drain; arrange over pasta mixture.
3.
In a large nonstick skillet cook onion and garlic in the broth or water and 1 teaspoon of the margarine or butter over medium heat about 3 minutes or until onion is tender. Add tomato sauce, corn, potatoes, mint, oregano, 1/4 teaspoon salt, the cinnamon, and pepper; cook and stir until heated through. Spread mixture over spinach.
4.
In a saucepan melt remaining margarine or butter. Stir in flour. Add milk all at once. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more. Stir in Parmesan cheese and 1/4 teaspoon nutmeg. Spread over vegetable mixture.
5.
Bake, uncovered, in a 350 degree F oven about 35 minutes or until top is firm. Let stand 5 minutes before serving. Makes 6 servings.
Nutrition information
Per Serving: cal. (kcal) 321, Fat, total (g) 6, chol. (mg) 5, sat. fat (g) 2, carb. (g) 54, fiber (g) 3, pro. (g) 14, vit. A (RE) 288, vit. C (mg) 15, sodium (mg) 602, calcium (mg) 1888, iron (mg) 4, Percent Daily Values are based on a 2,000 calorie diet
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