Turkey Pastitsio Low Fat
Indulge in the rich, comforting flavors of Greek-inspired cuisine with this Low-Fat Turkey Pastitsio—a lighter twist on the classic baked pasta dish. Made with wholesome whole wheat pasta, lean ground turkey, and a fragrant blend of cinnamon and oregano, this dish delivers the hearty, savory satisfaction you crave without the extra guilt. A creamy, low-fat bechamel sauce enriched with reduced-fat feta and Parmesan creates a luscious top layer, while the subtle Mediterranean spices elevate every bite. Perfect for family dinners or meal prep, this guilt-free pastitsio is both health-conscious and bursting with flavor. Bake until golden, then garnish with fresh parsley for a vibrant finishing touch!
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Recipe Information
Ingredients
- 12 ounces Whole wheat pasta (penne or ziti)
- 1 pound Lean ground turkey
- 1 large Yellow onion, finely chopped
- 3 cloves Garlic, minced
- 2 tablespoons Tomato paste
- 14 ounces Canned crushed tomatoes
- 0.5 teaspoons Ground cinnamon
- 1 teaspoon Dried oregano
- 1.5 teaspoons Salt
- 0.5 teaspoons Black pepper
- 2 tablespoons Unsalted butter
- 2 tablespoons All-purpose flour
- 2 cups Low-fat milk
- 0.5 cups Reduced-fat feta cheese, crumbled
- 2 pieces Egg yolks
- 0.25 cups Grated Parmesan cheese
- 2 tablespoons Fresh parsley, chopped (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C) and grease a 9x13-inch baking dish.
Bring a large pot of salted water to a boil and cook the whole wheat pasta until just al dente. Drain and set aside.
In a large skillet, heat a small amount of olive oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for an additional 1 minute.
Add the ground turkey to the skillet and cook until browned, breaking it up into small pieces as it cooks.
Stir in the tomato paste, crushed tomatoes, ground cinnamon, dried oregano, 1 teaspoon of salt, and 1/4 teaspoon of black pepper. Bring the mixture to a simmer and cook for 10 minutes, allowing the flavors to meld. Remove the skillet from heat and set it aside.
To make the bechamel sauce, melt the unsalted butter in a medium saucepan over medium heat. Whisk in the flour and cook for 1 minute to remove the raw flour taste.
Gradually whisk in the low-fat milk, continuing to whisk until the mixture is smooth and thickened, about 5 minutes.
Remove the saucepan from heat and stir in the crumbled feta cheese and remaining 1/2 teaspoon of salt. Let the mixture cool slightly, then whisk in the egg yolks until combined.
Layer half of the cooked pasta in the prepared baking dish. Spread the turkey mixture evenly over the pasta, then cover with the remaining pasta.
Pour the bechamel sauce over the top layer of pasta, spreading it evenly. Sprinkle the grated Parmesan cheese over the top.
Bake in the preheated oven for 30-35 minutes, or until the top is golden brown and bubbling.
Let the pastitsio cool for 10 minutes before slicing. Garnish with chopped parsley, if desired, and serve warm.
Nutrition Facts
Calories |
517 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.8 g | 24% | |
| Saturated Fat | 8.0 g | 40% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 151 mg | 50% | |
| Sodium | 923 mg | 40% | |
| Total Carbohydrate | 56.5 g | 21% | |
| Dietary Fiber | 5.2 g | 19% | |
| Total Sugars | 9.8 g | ||
| Protein | 37.0 g | 74% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 297 mg | 23% | |
| Iron | 4.2 mg | 23% | |
| Potassium | 615 mg | 13% | |
*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.
