Low Fat Pastitsio Recipe

Name: Low Fat Pastitsio
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 lb rigatoni pasta; 1 tablespoon fat free chicken broth; 1 onion, chopped; 6 ounces portabella mushrooms, chopped; 6 ounces 90% lean ground beef; 16 ounces tomatoes, chopped; 4 garlic cloves, peeled and minced; 1/4 teaspoon salt; 1/4 teaspoon black pepper; 1 1/2 teaspoons cinnamon; 1 egg; 2 egg whites; 3 cups nonfat milk; 1/2 cup cornstarch; 8 tablespoons fat-free parmesan cheese; 1/4 teaspoon nutmeg

Servings: persons

1/2 lb rigatoni pasta
1 tablespoon fat free chicken broth
1 onion, chopped
6 ounces portabella mushrooms, chopped
6 ounces 90% lean ground beef
16 ounces tomatoes, chopped
4 garlic cloves, peeled and minced
1/4 teaspoon salt
1/4 teaspoon black pepper
1 1/2 teaspoons cinnamon
1 egg
2 egg whites
3 cups nonfat milk
1/2 cup cornstarch
8 tablespoons fat-free parmesan cheese
1/4 teaspoon nutmeg

1
COOK pasta and DRAIN.
2
NOTE: Can be any kind of pasta; I like rigatoni.
3
In non stick pan, heat chicken broth and saute onion and mushrooms until soft; ADD ground beef and cook until brown.
4
ADD chopped tomatoes, garlic, salt, pepper, cinnamon.
5
STIR until most of the liquid evaporates (About 7 minutes).
6
NOTE: Can use 2 400g canned tomatoes as well.
7
NOTE: Can use 12 ounces of 10 percent beef and omit mushrooms.
8
In same saucepan that pasta was cooked in, COMBINE eggs, milk and cornstarch (also called cornflour).
9
CONSTANTLY stir over low heat for 10 minutes.
10
REMOVE from heat, add fat free parmesan cheese and nutmeg.
11
In large baking dish, LAYER 1/2 pasta, 1/2 tomato sauce then remaining pasta and remaining tomato sauce.
12
COVER with white sauce; make sure to cover all pasta.
13
BAKE for 35 minutes at 170u00b0C (325F).
14
ENJOY!
15
NOTE: Taste tomato sauce mixture and adjust to your preference; ie if you do not like that much garlic, use 2 or 3 cloves.

928

kcal

Calories

Fat

110

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1/2 lb rigatoni pasta, 1 tablespoon fat free chicken broth, 1 onion, chopped, 6 ounces portabella mushrooms, chopped, and more.

Yes, Low Fat Pastitsio falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Low Fat Pastitsio

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions