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Garden Pastitsio

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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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