Never tried Pastitsio? Now might be just the time to try. This low fat pastitsio tastes amazing and is a great family meal.
I first came across pastitsio while watching a cooking programme on tv. I just knew I had to come up with a Slimming Eats version which was just as amazing and delicious.
Pastitsio is a Mediterranean type pasta dish normally made with ground lamb and a béchamel sauce, but of course with extra lean ground lamb being quite hard to source (unless you make your own), I decided to make my own adaption using extra lean ground beef and a low fat topping using fat free cottage cheese and eggs.
This is such a show stopping meal when placed out on the table to be sliced and served up and great served with a side of mediterranean type vegetables of your choice or a mixed salad. I like to serve this with roasted zucchini, bell peppers and onion.
You can also make a vegetarian version of this is you use a meat substitute or lentils instead of the ground meat an to keep this gluten free, choose a gluten free pasta (I like brown rice pasta, as it is the closest in taste and texture to regular pasta).
I like to bake in a large rectangular oven proof ceramic dish like the one below:
However, you can use an shape oven dish you have.
- 450g (1lb) of extra lean beef mince (or vegetarian meat substitute or lentils)
- 1 large onion, finely chopped
- 2 cloves of garlic crushed
- 2 tablespoons of tomato paste
- 1 cup (240ml) of passata
- 1 cup (240ml) of beef or vegetable sock
- 400g (14oz) tin of chopped tomatoes
- 1 tbs of balsamic vinegar
- 2 teaspoons of oregano
- ½ teaspoon of cinnamon
- ½ teaspoon of sumac (optional)
- 300g (10.5oz) of Mezzani Zagliati pasta or other pasta tubes of choice (can use gluten free pasta)
- 4 eggs
- 90g (3oz) of Parmesan
- salt and black pepper
- pinch of nutmeg
- Spray oil
- 2 cups (480 ml) of fat free cottage cheese
- Spray a skillet over a medium high heat with some spray oil. Add the onion and garlic and fry to soften.
- Add the beef mince and break up large lumps with the back of a wooden spoon.
- Once browned, add the tomato paste, splash of balsamic vinegar, oregano, sumac, cinnamon and a little salt and black pepper and stir to evenly coat.
- Add in the passata, beef stock and chopped tomatoes, bring to a boil and then reduce heat, cover and simmer until sauce reduces down and thickens (approx 20 mins)
- Preheat oven to 180c fan, 200c or 400f (gas mark 6)
- In the meantime add the pasta to a saucepan of boiling hot water and cook until al dente. Drain thoroughly, then add to a large bowl and mix in 2 eggs and 1 HEa serving of Parmesan.
- In a separate bowl, add the cottage cheese, pinch of nutmeg, some salt and black pepper, the other 2 eggs and use a hand blender to blend until smooth. (or you can add it all to a conventional blender)
- Now you can start to make up the pastitsio. Using a square deep oven dish, add a layer of half the pasta mix, then top with the meat sauce, then the other half of the pasta and then top with the rest of the meat mixture.
- Pour over the top the cottage cheese mix and spread out evenly over the top with a spatula.
- Top with the remaining parmesan and place in the oven and bake for approx. 30mins. Pastitsio should be a light golden colour on top.
- Serve with a salad or your choice of side vegetables.
Please see below for full nutritional info and additional details about recipe:
- Calories - scroll down to nutritional info box
- WW Points and other Slimming or Weight Loss programs - due to plans regularly changing and updating, we recommend calculating with the official tools you get as a member to those plans to ensure accuracy of values.
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Nutrition InformationYield 4 Serving Size 1 SERVING
Amount Per Serving Calories 404Total Fat 15gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 9gCholesterol 230mgSodium 567mgCarbohydrates 36gFiber 4gSugar 7gProtein 32g
Nutritional information and valuesetc are an estimate and is to be used for informational purposes only. Ingredients can vary greatly from brand to brand and therefore it would be impossible to give accurate information. It is always advised that you calculate by the ingredients you use.