Pastitsio
Delicious lasagna-style pasta!

Time

Ingredients

Ingredients

Meat Sauce

5 ml oil
1 clove garlic
1/2 onion, finely chopped
1 carrot, peeled and grated
1/2 zucchini, grated
250 g lean ground beef
5 ml basil
3 ml oregano
3 ml cinnamon
1 ml each salt and pepper
1 ml thyme
20 ml tomato paste
400 ml canned tomatoes
30 ml chopped, fresh parsley

Pasta-Cheese Layer

35 ml butter
35 ml flour
500 ml milk
1 egg
175 ml cottage cheese
250 ml grated mozzarella cheese
1 ml each salt and pepper
dash of nutmeg
500 ml pasta (shells/rotini)
40 ml parmesan cheese

Instructions

Meat sauce

In a large frying pan over medium heat, cook onion and garlic in oil for 2 minutes. Add in carrot and zucchini and cook until softened. Add in ground beef, basil, oregano, cinnamon, salt, pepper and thyme. Cook, stirring to break up beef, until meat is no longer pink. Pour in tomato paste and tomatoes, mashing with a fork to break up tomatoes. Bring to a boil, reduce heat to simmer for about 20 minutes until sauce is thickened. Stir in parsley.

Cheese Sauce

Melt butter over medium heat in saucepan. Stir in flour and cook, stirring constantly for 1 minute. Gradually whisk in milk; bring to a boil. Reduce heat to medium-low, cook, stirring for about 10 minutes or until thickened. In a large bowl, whisk egg; whisk in about 100ml of the hot milk sauce. Return mixture to the saucepan, cook, stirring for 2 minutes. Remove from heat and stir in cottage cheese, mozzarella cheese, salt, pepper, and nutmeg.

Meanwhile, cook pasta in a large pot of boiling water (add in a dash of oil & salt) until tender. Drain and add to cheese mixture; toss well. Spread 1/2 of the pasta mixture into a greased 9" by 13" baking dish. Spread meat mixture over top. Add remaining pasta mixture evenly over meat. Sprinkle with Parmesan cheese.

Bake at 375F for 30 minutes or until heated through and top is lightly golden.

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