Name: 1-Pot: Pastitsio Goes Light
Ingredients: 1 ts Vegetable oil; 2 Garlic cloves, minced; 1 Onion, chopped; 2 Carrots, finely diced; 1 Zucchini, finely chopped; 3/4 lb Lean ground beef; 1 1/2 ts Dried basil; 1 ts Dried oregano; 1 ts Cinnamon; 1/2 ts Salt; 1/2 ts Pepper; 1/2 ts Dried thyme; 2 tb Tomato paste; 19 oz Canned tomatoes; 1/4 c Fresh parsley, chopped; 3 tb Butter; 1/4 c All-purpose flour; 3 c Milk; 1 Egg; 1 c 2% cottage cheese; 1 c Mozzarella, part-skin,; Shredded; 1/2 ts Salt; 1/2 ts Pepper; 1/4 ts Nutmeg; 3 c Pasta shells; 1/4 c Parmesan, freshly grated

CATEGORY	CUISINE	TAG	YIELD
Meats, Vegetables, Dairy, Eggs	Greek	Pastanoodle, Beef, Casseroles, Greek	6	Servings

INGREDIENTS

1	ts	Vegetable oil
2		Garlic cloves, minced
1		Onion, chopped
2		Carrots, finely diced
1		Zucchini, finely chopped
3/4	lb	Lean ground beef
1 1/2	ts	Dried basil
1	ts	Dried oregano
1	ts	Cinnamon
1/2	ts	Salt
1/2	ts	Pepper
1/2	ts	Dried thyme
2	tb	Tomato paste
19	oz	Canned tomatoes
1/4	c	Fresh parsley, chopped
3	tb	Butter
1/4	c	All-purpose flour
3	c	Milk
1		Egg
1	c	2% cottage cheese
1	c	Mozzarella, part-skin,
		Shredded
1/2	ts	Salt
1/2	ts	Pepper
1/4	ts	Nutmeg
3	c	Pasta shells
1/4	c	Parmesan, freshly grated

INSTRUCTIONS

PASTA CUSTARD LAYERS
This is the Greek variation of lasagna.
In large nonstick skillet, heat oil over medium heat; cook garlic, onion,
carrots and zucchini, stirring, for about 5 minutes or until softened. Add
beef, basil, oregano, cinnamon, salt, pepper and thyme; cook, stirring to
break up beef, for about 3 minutes or until meat is no longer pink. Pour in
tomato paste and tomatoes, mashing tomatoes with fork; bring to boil.
Reduce heat; simmer for about 20 minutes or until almost all liquid is
evaporated and sauce is thickened. Stir in parsley; set aside.
Pasta Custard Layers: In heavy saucepan, melt butter over medium heat; stir
in flour. Cook, stirring constantly, for 2 minutes. gradually whisk in
milk; bring to boil. Reduce heat to medium-low or until thickened. In large
bowl, whisk eggs; whisk in about 1/2 cup of the hot milk sauce. Return
mixture to saucepan; cook, stirring, for 2 minutes. Remove from heat; blend
in cottage cheese, mozzarella, salt, pepper and nutmeg.
Meanwhile, in large pot of boiling salted water, cook pasta for about 8
minutes or until almost tender. Drain; return to pot. Add cheese sauce;
toss well.
Spread half of the pasta mixture in greased 13x9-inch baking dish; spread
meat mixture over top. Spread remaining pasta mixture evenly over meat.
Sprinkle with Parmesan.
[Can be prepared to this point, covered and refrigerated for up to 1 day.
Let stand at room temperature for 30 minutes before baking.]
Bake in 375F 190C oven for 1 hour or until heated through and top is
lightly browned. Let stand for 10 minutes.
Serve with a light green salad tossed with a sun-dried tomato vinaigrette.
6 servings for $13.26CDN [Nov 95]
Per Serving: about 495 calories, 29 g protein, 19 g fat, 52 g carbohydrate,
high source fibre, good source iron, excellent source calcium
Source: Canadian Living magazine, Nov 95 Presented in article "Hearty &
Healthy: Casseroles See The Light" Recipe by Canadian Living Test Kitchen
[-=PAM=-]   PA_Meadows@msn.com
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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