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1-Pot: Pastitsio Goes Light

Ingredients :
1	tsp	Vegetable oil
2	x	Garlic cloves, minced
1	x	Onion, chopped
2	x	Carrots, finely diced
1	x	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	tbl	Tomato paste
19	oz	Canned tomatoes
1/4	cup	Fresh parsley, chopped
PASTA CUSTARD LAYERS
3	tbl	Butter
1/4	cup	All-purpose flour
3	cup	Milk
1	x	Egg
1	cup	2% cottage cheese
1	cup	Mozzarella, part-skin,
		Shredded
1/2	tsp	Salt
1/2	tsp	Pepper
1/4	tsp	Nutmeg
3	cup	Pasta shells
1/4	cup	Parmesan, freshly grated

How to cook :

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.

Tags : Pasta Noodle Beef Casseroles Meats Greek Greece European Mediterranean