I think its pronounce pas-tee-tee-see-o but don’t quote me!
This Greek baked pasta dish is from my new cookbook – Weight Watchers, Takeout Tonight! On the cover it promises 150+ restaurant favorites to make at home under 8 points or less. I am always skeptical with converting restaurant recipes to healthy revisions but I decided to take a chance with this one since I had all the ingredients on hand and enter it for the Master Baker Challenge. Its got cinnamon and its baked. It works right?
WRONG! Apparently the Master Baker herself denied my entry, claiming it wasn’t a baked good. Uh.. hello? You “bake” it and it tastes “good”. I don’t understand. What’s there to misinterpret? Can I get a little casserole support over here? Maybe if all my readers leave a comment or better yet… email her and tell her that I should be allowed to enter my pastitsio, she’ll recant her former rejection. Don’t make me beg…
::making a sad pouty rejected face::
Doesn’t it look tasty??
(Recipe from WW-Takeout Tonight | photos from me!)
Makes 8 servings
Calories/serving = 319
WW points/serving = 7
3 cups reduced fat (2%) milk
1/4 cup cornstarch
3 large eggs, lightly beaten
8 tbsp grated parmesan cheese
3/4 tsp salt
1/4 tsp ground pepper
1/8 tsp ground nutmeg
1/2 lb spaghetti
1 tbsp extra virgin olive oil (EVOO)
1 onion, chopped
3/4 lb lean ground sirloin (10% or less fat)
1 lb plum tomatoes, chopped (about 2 cups)
2 garlic cloves, minced
3/4 tsp ground cinnamon
Preheat oven to 350 F. Spray a 7×11 inch baking dish with nonstick spray; set aside.
To make the white sauce, combine milk, cornstarch and eggs in a large saucepan. Cook over low heat, stirring constantly, until thickened, about 7-9 minutes. Remove from heat an stir in 6 tbsp of parmesan, 1/4 tsp salt, 1/8 tsp pepper and nutmeg; cover and set aside.
Bring a large pot of lightly salted water to a boil. Add spaghetti and cook according to package directions. Drain and set aside.
To make filling, heat a large nonstick skillet over medium-high heat. Swirl in the oil, then add the onion. Cook, stirring occasionally, until the onion is softened, about 4-6 minutes. Add the sirloin and cook, breaking up the meat with a wooden spoon, until browned, about 5-6 minutes. Stir in the tomatoes, garlic, cinnamon and the remaining 1/2 tsp salt and 1/8 tsp pepper. Cook, stirring often, until liquid from the tomatoes evaporates, about 4-5 minutes.
Arrange half of the cooked spaghetti in an even layer on the bottom of the baking pan. Top with filling, then top with remaining spaghetti. Spread the white sauce evenly over the spaghetti. Sprinkle with the remaining 2 tbsp parmesan cheese.
Bake until top golden, 30-35 minutes. Cool at least 5 minutes before serving.
Husband rating: A-
He liked it but there was too much pasta and not very much filling for him. If I make it again I’d probably reduce the amt of pasta to 3/4-1/2 lb.
Wifey rating: B
It wasn’t my favorite. I am not use to the cinnamon/nutmeg flavor in pasta. I really wanted to drown it in melted mozzarella but I think that would defeat the WW purpose though. hehe.