Vegetable Pastitsio Recipe

Vegetable Pastitsio Recipe

  • Nonstick cooking spray
  • 8 ounces dried elbow macaroni
  • 2 beaten eggs
  • 1/4 teaspoon salt
  • 3 cups fresh spinach leaves, torn
  • 1 medium onion, chopped
  • 1 clove garlic, minced
  • 3 tablespoons butter
  • 1 (8 ounce) can tomato sauce
  • 1 cup frozen whole kernel corn
  • 1 cup cubed, cooked potatoes
  • 3/4 teaspoon dried mint, crushed
  • 1/2 teaspoon dried oregano, crushed
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon pepper
  • 1/4 cup all-purpose flour
  • 1/4 teaspoon ground nutmeg
  • 2 cups reduced fat milk
  1. Lightly coat a 3-quart rectangular baking dish with cooking spray; set aside. Cook pasta according to package directions; drain. Rinse pasta with cold water; drain.
  2. In a large bowl combine eggs, cooked pasta and 1/4 teaspoon salt. Spread mixture evenly into prepared dish. Arrange spinach over pasta mixture.
  3. Preheat oven to 350 degrees F.
  4. In a large skillet cook onion and garlic in 1 tablespoon of the butter over medium heat about 3 minutes or until onion is tender. Add tomato sauce, corn, potatoes, mint, oregano, 1/4 teaspoon salt, cinnamon, and pepper; cook and stir until heated through. Spread mixture over spinach.
  5. In a medium saucepan melt remaining 2 tablespoons butter. Stir in flour and nutmeg. Add LACTAID(R) Reduced Fat Milk all at once. Cook and stir over medium heat until thickened and bubbly. Pour evenly over vegetable mixture.
  6. Bake, uncovered, for about 30 minutes or until heated through. Let stand 5 minutes before serving.
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