Garden Pastitsio

Garden Pastitsio

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 2

    teaspoons olive oil

  • 2

    cups diced onion

  • 1

    cup diced celery

  • 2

    teaspoons chopped fresh oregano

  • OR

  • ¾

    teaspoon dried oregano

  • 3

    garlic cloves minced

  • 1

    (8-ounce) package tempeh crumbled

  • 2

    teaspoons cornstarch

  • 1

    tablespoon water

  • 5

    cups 1% low-fat milk

  • 1

    tablespoon fresh lemon juice

  • teaspoons chopped fresh dill

  • OR

  • ½

    teaspoon dried dill

  • ½

    teaspoon salt

  • ¼

    teaspoon ground white pepper

  • 8

    cups hot cooked elbow macaroni (about 1 pound uncooked)

  • 2

    (4-ounce) packages crumbled Feta cheese divided

  • 1

    (10-ounce) package frozen chopped spinach thawed, drained, and squeezed

  • Cooking spray

Directions

Preheat oven to 375º. Heat oil in a Dutch oven over medium heat. Add onion, celery, oregano, garlic, and tempeh, and sauté 5 minutes. Combine cornstarch and water, and stir well. Add cornstarch mixture and milk to pan; bring to a boil. Reduce heat, and simmer 20 minutes, stirring occasionally. Stir in lemon juice, dill, salt, pepper, macaroni, 4 ounces Feta, and spinach. Spoon mixture into a 13 × 9-inch baking dish coated with cooking spray; sprinkle with 4 ounces Feta. Bake at 375º for 30 minutes or until lightly browned. Serving Size: 1 1/2 cups


Nutrition

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