Recipe by Noo
Pastitsio is a traditional Greek dish,usually made with beef. This lighter version is ideal for those who are watching their weight/cholestrol level. I sometimes skip the cinnamon and add in a little chilli powder/chilli flakes for a spicier variation.
Top Review by Andi of Longmeadow Farm
Great recipe for anyone watching their diet - and good for those that aren't. I opted for the cinnamon as this gave the a nice little kick - that you don't know or realize where it comes from. The only change was adding a bit of fresh mozzarella, and a bit of parmesan cheese to the top in last 5 minutes. (2 small handfuls worth). I used chicken stock instead of wine, and it was a perfect compliment to the dish. Thanks for posting!
- 1 lb lean turkey, ground
- 1 large onion, chopped
- 4 tablespoons tomato paste
- 1 cup red wine or 1 cup stock
- 1 teaspoon cinnamon
- 2 1⁄2 cups macaroni
- 1 1⁄4 cups skim milk
- 2 tablespoons sunflower margarine
- 3 tablespoons plain flour
- 1 teaspoon grated nutmeg
- 2 tomatoes, sliced (optional)
- 4 tablespoons wholemeal breadcrumbs (optional)
- salt and pepper, to taste
Directions See How It's Made
- Preheat the oven to 220/425/Gas 7.Fry the turkey and onion in a large non-stick pan without fat,stirring until lightly browned.
- Stir in the tomato paste,red wine/stock and cinnamon.Season,then cover and simmer for 5 minutes.
- Cook the macaroni in boiling salted water until just tender,then drain.Layer with the meat mixture in a wide oven proof dish.
- Place the milk,margarine and flour into a saucepan and whisk over a moderate heat until thickened and smooth.Add nutmeg and season to taste.
- Pour the sauce evenly over the pasta and meat.Arrange the tomato slices on top and sprinkle lines of breadcrumbs over the surface.
- Bake for 30-35 mins,or until golden and bubbling.