Pastitsio

One cookbook that I've had for quite a while is Weight Watchers Take-Out Tonight! : 150+ Restaurant Favorites to Make at Home--All 8 POINTS or Less. The premise behind this cookbook, is why do take-out when you can make it simply (and more healthy) at home. While, I don't claim that these recipes are completely authentic, for the most part I've been pleased.

One of the recipes that I've made several times is the Pastitsio. The recipe states to cook in in a 7x11 pan, my pan was bigger than that and my pastitsio came out kind of flat. Don't make my mistake. Who wants a flat pastitsio??

Pastitsio
Serves 8

3 cups reduced fat 2% milk
1/4 cup cornstarch
3 large eggs, lightly beaten
8 tablespoons grated parmesan cheese
3/4 teaspoons salt
1/4 teaspoon freshly ground pepper
1/8 teaspoon nutmeg
1/2 pound spaghetti
1 tablespoon extra virgin olive oil
1 onion, chopped
3/4 pound lean ground sirloin (10% or less fat)
1 pound plum tomatoes, chopped (about 2 cups)
2 garlic cloves, minced (I used 4)
3/4 teaspoon ground cinnamon

1. Preheat oven to 350 degrees. Spray an 11x7 inch baking dish with nonstick spray; set aside.

2. For white sauce: combine milk, cornstarch and eggs in saucepan. Cook over low heat, stirring constantly until thickened, 7-9 minutes. Remove from eat and stir in 6 tablespoons of the parmesan, 1/4 teaspoon of the salt, 1/8 teaspoon of pepper, and the nutmeg, cover and set aside.

3. Cook spaghetti according to directions, drain.

4. For filling: heat a large non stick skillet over medium-high heat. Swirl in the oil, then add the onion, stirring occasionally until onion is softened, 4-6 minutes. Add the sirloin and cook, breaking up the meat with a wooden spoon, until browned, 5-6 minutes. Stir in tomatoes, garlic, cinnamon and the remaining salt and pepper. Cook, stirring often, until juice from tomatoes evaporates 4-5 minutes.

5. Arrange half of cooked spaghetti over bottom of baking dish, cover with filling, then other half of spaghetti. Distribute white sauce evenly over top, sprinkle remaining parmesan over the top. Bake until top is golden, 30-35 minutes. Let cool 5minutes before serving.

This will be my entry for this week's Presto Pasta Nights hosted by it's lovely and talented creator, Ruth, at Once Upon a Feast.