Low Fat Pastitsio

Total Time: 55 mins Preparation Time: 25 mins Cook Time: 30 mins

Ingredients

• Servings: 8
• 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

Recipe

• 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 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.