1 tsp 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 tsp dried basil
1 tsp dried oregano
1 tsp cinnamon
1/2 tsp salt
1/2 tsp pepper
1/2 tsp dried thyme
2 tbsp tomato paste
19 oz canned tomatoes
1/4 cup fresh parsley, chopped
PASTA CUSTARD LAYERS
3 tbsp butter
1/4 cup all-purpose flour
3 cup milk
1 egg
1 cup 2% cottage cheese
1 cup mozzarella, part-skin,
1 shredded
1/2 tsp salt
1/2 tsp pepper
1/4 tsp nutmeg
3 cup pasta shells
1/4 cup parmesan, freshly grated
Directions
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
Servings: 6 servings
1-Pot: Pastitsio Goes Light Recipe brought to you by Recipe Ideas
Categories: Beverage; Cheese; Italian; Meat; Pasta
The History of Recipes
It is quite feasible to follow the history of recipes way back into history, certainly as far into history as the early Egyptians, and quite possibly further than that. Interesting though that is, mostly, these old records were just primitive pictorial, hieroglyphic or cunieform instructions for food preparation.
Interestingly, the oldest recipe discovered, according to historians are a few clay tablets in Sumerian which show the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who tried it feel blissful and exhilarated. Progressing into The time of the romans around 25BC a roman called Apicius compiled a few documents describing recipes cooked by his fellow Romans. In his works, he recounts how the meals were separated into starters, entrees and desserts, something that is very familiar to us today. Aspicius recounts how the Roman chefs were skilled in the use of a good variety of aromatic flavors, including many that are still in use today such as bay, fennel and dill. Later, in the 15th century, knights returning from the crusades brought back many foods, spices and herbs from the holy lands, including parsley and basil. These new foods and tastes was responsible for a surge in recipe books, some of which are kept safe in private collections. During the next few hundred years, the rich and powerful families of Europe competed with each other to lay on the most exotic banquets, and consequentially the best cooks and their recipe collections were greatly in demand. However, it was during the 1800s that cookery and recipe publications became popular. The Famous Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, devoted much of their lives to collecting, trying out, and recording recipes for their fellow cooks to enjoy. Like it or not, the introduction of TV brings us cooking programs and the accompanying recipe books. And that pretty much brings us to the present day and the internet revolution, allowing us all to access massive numbers of recipes such as those found on sites such as the one you are reading now. |
We hope you enjoy this 1 Pot_ Pastitsio Goes Light recipe.
