We are searching data for your request:
Upon completion, a link will appear to access the found materials.
Pastitsio is the Greek version of lasagna; both traditional versions of the pasta bake are loaded with ground meat, noodles, cheese and of course, the classic béchamel sauce. This weeknight dinner gives you a taste of Greek comfort food simplified in a skillet.MORE+LESS-
Updated November 13, 2018
lb ground beef (at least 80% lean)
cloves garlic, finely chopped
teaspoon dried oregano
teaspoon ground cinnamon
oz uncooked elbow macaroni (2 1/4 cups)
cups Progresso™ chicken broth (from 32-oz carton)
can (28 oz) Muir Glen™ organic fire roasted crushed tomatoes, undrained
cup crumbled feta cheese
cup chopped fresh Italian (flat-leaf) parsley
In 12-inch skillet, cook beef and onions over medium-high heat 5 to 7 minutes, stirring frequently, until beef is thoroughly cooked; drain.
Add garlic, oregano, cinnamon, salt and pepper; cook and stir 1 minute. Add macaroni and broth; heat to boiling. Reduce heat to medium-low; cook 10 to 12 minutes, stirring occasionally, until macaroni is just tender. Add tomatoes; cook 4 to 5 minutes, stirring occasionally, until pasta is tender and sauce has thickened.
In small bowl, beat sour cream and milk with whisk until smooth.
Remove skillet from heat. Drizzle sour cream mixture over beef mixture; garnish with feta cheese and parsley.
- The acid in tomatoes can keep the macaroni from getting tender, so we cook the macaroni completely in the broth first to ensure tenderness.
- A drizzle of sour cream stands in for the béchamel sauce in the classic version.
- Serve with warm pita bread for a complete dinner.
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- Saturated Fat
- Trans Fat
- Total Carbohydrate
- Dietary Fiber
- Vitamin A
- Vitamin C
4 1/2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 1/2 Lean Meat; 0 High-Fat Meat; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.