Low Fat Pastitsio

READY IN: 55mins
SERVES: 8-10




  • COOK pasta and DRAIN.
  • NOTE: Can be any kind of pasta; I like rigatoni.
  • In non stick pan, heat chicken broth and saute onion and mushrooms until soft; ADD ground beef and cook until brown.
  • ADD chopped tomatoes, garlic, salt, pepper, cinnamon.
  • STIR until most of the liquid evaporates (About 7 minutes).
  • NOTE: Can use 2 400g canned tomatoes as well.
  • NOTE: Can use 12 ounces of 10 percent beef and omit mushrooms.
  • In same saucepan that pasta was cooked in, COMBINE eggs, milk and cornstarch (also called cornflour).
  • CONSTANTLY stir over low heat for 10 minutes.
  • REMOVE from heat, add fat free parmesan cheese and nutmeg.
  • In large baking dish, LAYER 1/2 pasta, 1/2 tomato sauce then remaining pasta and remaining tomato sauce.
  • COVER with white sauce; make sure to cover all pasta.
  • BAKE for 35 minutes at 170°C (325F).
  • ENJOY!
  • NOTE: Taste tomato sauce mixture and adjust to your preference; ie if you do not like that much garlic, use 2 or 3 cloves.