Garden Pastitsio
By Lv2Cook
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Ingredients
- 2 teaspoons olive oil
- 2 cups diced onion
- 1 cup diced celery
- 2 teaspoons chopped fresh oregano
- OR
- 3/4 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
- 1 1/2 teaspoons chopped fresh dill
- OR
- 1/2 teaspoon dried dill
- 1/2 teaspoon salt
- 1/4 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
Details
Servings 1
Preparation
Step 1
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
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