Vegetable Pastitsio

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

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