Pastitso Aust Ww 5 5
Discover the irresistible charm of 'Pastitso Aust WW 5 5,' a lighter twist on the classic Greek comfort food that seamlessly blends hearty flavors with a health-conscious approach. This baked pasta dish features layers of tender elbow macaroni, a warmly spiced meat sauce infused with cinnamon and oregano, and a creamy, velvety béchamel topping made with low-fat milk and a touch of nutmeg. With lean ground beef and perfectly portioned Parmesan, this recipe offers a satisfying balance of richness and moderation. Ideal for weeknight dinners or meal prepping, this family-friendly main dish is easy to prepare, taking just 20 minutes of prep time before it bakes to golden perfection. Serve this Mediterranean-inspired delight as a flavorful centerpiece to your next gathering or as a cozy dinner option that feels indulgent yet guilt-free.
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Recipe Information
Ingredients
- 225 grams elbow macaroni
- 450 grams lean ground beef (95% lean)
- 1 medium yellow onion, finely chopped
- 2 garlic cloves, minced
- 2 tablespoons tomato paste
- 400 grams crushed tomatoes
- 0.5 teaspoons ground cinnamon
- 1 teaspoons dried oregano
- 1 teaspoons salt
- 0.5 teaspoons black pepper
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 500 milliliters low-fat milk
- 0.25 teaspoons nutmeg
- 40 grams grated Parmesan cheese
- 1 egg, lightly beaten
- 1 as needed cooking spray
Instructions
Preheat your oven to 180°C (350°F). Lightly spray a 9x13-inch baking dish with cooking spray and set aside.
Cook the elbow macaroni in a large pot of salted boiling water according to package instructions until al dente. Drain and set aside.
In a large skillet over medium heat, cook the lean ground beef until browned, breaking it into small crumbles with a wooden spoon. Drain any excess fat.
Add the chopped onion and minced garlic to the skillet with the beef. Sauté for 4-5 minutes or until softened.
Stir in the tomato paste, crushed tomatoes, cinnamon, oregano, salt, and pepper. Simmer the mixture for 10 minutes, stirring occasionally. Remove from heat and set aside.
In a medium saucepan, melt the unsalted butter over medium heat. Whisk in the all-purpose flour and cook for 1-2 minutes, stirring constantly, to form a roux.
Gradually pour in the low-fat milk while whisking continuously to prevent lumps. Cook the mixture for 5-7 minutes, stirring frequently, until thickened.
Remove the saucepan from heat and stir in the nutmeg and half of the grated Parmesan cheese. Allow the béchamel sauce to cool slightly before whisking in the beaten egg. Set aside.
To assemble the Pastitso, spread half of the cooked macaroni evenly on the bottom of the prepared baking dish. Layer the meat sauce on top, followed by the remaining macaroni. Pour the béchamel sauce over the top, spreading it out evenly.
Sprinkle the remaining Parmesan cheese over the béchamel sauce.
Bake in the preheated oven for 30-35 minutes, or until the top is golden and bubbly. Allow the dish to cool for 10 minutes before slicing and serving.
Enjoy your lighter version of the classic Greek Pastitso, packed with flavor and health-conscious ingredients!
Nutrition Facts
Calories |
2496 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 84.5 g | 108% | |
| Saturated Fat | 41.9 g | 209% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 688 mg | 229% | |
| Sodium | 3322 mg | 144% | |
| Total Carbohydrate | 246.2 g | 90% | |
| Dietary Fiber | 17.9 g | 64% | |
| Total Sugars | 52.8 g | ||
| Protein | 200.1 g | 400% | |
| Vitamin D | 7.4 mcg | 37% | |
| Calcium | 1348 mg | 104% | |
| Iron | 23.0 mg | 128% | |
| Potassium | 3375 mg | 72% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
