Greek Baked Ziti (pastitsio)

 
yield10 portions

In the Greek version of baked ziti, the noodles are mixed with two sauces: a lamb-and-tomato sauce and a milk-and-cheese sauce. I lightened the cream sauce by using 2% milk and fewer eggs. The casserole keeps for days in the refrigerator and cuts into neat little squares for reheating.

What you will need

1 tablespoon olive oil

1 3/4 cups chopped onion

1 large garlic clove, minced

1/2 pound lean ground lamb

1/2 pound ground sirloin

3 (14.5-ounce) cans unsalted diced tomatoes, undrained

1 teaspoon dried oregano

1 teaspoon salt, divided

1/2 teaspoon ground cinnamon

2 tablespoons butter

1/4 cup all-purpose flour

3 cups 2% reduced-fat milk, divided

3 large eggs, lightly beaten

3/4 cup crumbled feta cheese, divided

10 ounce uncooked ziti (short tube-shaped pasta)

Cooking spray

1/4 cup dry breadcrumbs

Fresh oregano leaves (optional)

(Nutritional facts 205 calories, 8.23 g fat, 23.45 g carbohydrates, 11.19 g protein, 185 mg cholesterol, 190 mg sodium)

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