Greek · Dinner
Greek Baked Pasta with Meat (Low-Calorie)
Baked pasta layered with lean ground beef simmered in tomato and cinnamon, tossed with reduced-fat bechamel instead of a heavy cream sauce. Ditalini pasta and a light dusting of Parmesan replace the usual thick custard topping, keeping the classic pastitsio flavour while trimming fat and calories per portion.
$4
20 minsPrep
40 minsCook
60 minsTotal
MediumLevel
Nutrition per serving
385Calories
36.8gProtein
11.2gFat
41.5gCarbs
8.6gSugar
3.9gFiber
625mgSodium
78mgChol
4.8gSat Fat
870mgPotassium
265mgCalcium
4.2mgIron
2.5mcgVitamin B12
6.5mgVitamin C
low-calorie
low-cholesterol
protein-rich
low-calorie
Instructions
1
Prep
Cook ditalini pasta in salted boiling water until al dente, about 9–10 minutes, then drain and set aside.
2
Sauté beef with onion, garlic, canned tomatoes, and cinnamon over medium heat for 12–14 minutes, breaking up meat, until sauce thickens and no pink remains.
3
Whisk butter and flour in a saucepan over low heat for 1 minute, then gradually add skim milk, whisking constantly over medium heat for 4–5 minutes until thickened.
4
Layer cooked pasta with meat sauce in a baking dish, pour milk sauce over top, scatter parmesan on surface, and bake at 375°F (190°C) for 15 minutes until golden and bubbling.
5
Plate
Let stand 5 minutes, cut one portion, transfer to plate, and serve hot.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz426g lean ground beef
- 1 1/2 cup150g ditalini pasta, dry
- 1/2 cup60g, a quarter of a 14.5 oz can canned tomatoes
- 11 onion
- 2 clove2 clove garlic
- 1/2 tsp1/2 tsp cinnamon ground
- 1 1/2 cup360ml skim milk
- 2 tbsp16g all-purpose flour
- 2 tsp10g butter
- 2 tbsp16g parmesan
- 2 tsp2 tsp olive oil
- salt, to taste
- black pepper, to taste
