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Beef Pastitsio

Diet.Guru's picture
  Elbow macaroni 1 Cup (16 tbs)
  Lean ground beef/Lean ground lamb 3⁄4 Pound
  Onion 1 Medium, chopped
  Canned tomato sauce 8 Ounce (1 Can)
  Grated parmesan cheese 2 Tablespoon
  Dried thyme 1⁄2 Teaspoon, crushed
  Salt 1⁄4 Teaspoon
  Ground cinnamon 1⁄4 Teaspoon
  Skim milk 3⁄4 Cup (12 tbs)
  Cornstarch 2 Tablespoon
  Slightly beaten eggs 2
  Ground cinnamon To Taste

Cook macaroni according to package directions.
Drain and set aside.
Meanwhile, crumble beef or lamb into a 1 1/2-quart casserole; stir in onion.
Micro-cook, uncovered, on 100% power (HIGH) for 4 to 5 minutes or till meat is done and onion is tender, stirring once to break up meat.
Drain off fat.
Stir in the cooked elbow macaroni, tomato sauce, 2 tablespoons Parmesan cheese, thyme, 1/4 teaspoon salt, and the 1/4 teaspoon cinnamon.
Spread the meat mixture in the bottom of a 6- or 6 1/2-cup non-metal ring mold.
For topping, in a 4-cup measure stir together skim milk, cornstarch, and 1/4 teaspoon salt.
Micro-cook, uncovered, on 100% power (HIGH) for 2 to 3 minutes or till thickened and bubbly, stirring every minute.
Gradually stir about 1/2 cup of the hot mixture into the eggs.
Return all to the 4-cup measure.
Stir in 2 tablespoons grated Parmesan cheese.
Pour atop meat mixture.
Sprinkle with additional cinnamon.
Microcook, uncovered, on 100% power (HIGH) for 9 to 11 minutes or till the topping is just set, rotating the ring mold a half-turn 3 times.
Let stand, uncovered, for 10 minutes

Recipe Summary

Main Dish

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Beef Pastitsio Recipe