Pastichio (Greek Lasagna)
Yield
4 servingsPrep
25 minCook
60 minReady
90 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
pasta, ziti
|
|
| 1 | pound |
meat
chopped |
*
|
| ¾ | pound |
feta cheese
crumbled |
|
| 2 | teaspoons |
Parmesan cheese
grated |
|
| 6 | large |
eggs
beaten |
|
| 1 ½ | sticks |
butter
|
|
| 2 | tablespoons |
cream cheese
|
|
| 2 | tablespoons |
tomato paste
|
|
| ½ | teaspoon |
salt
|
|
| ¼ | teaspoon |
black pepper
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
pasta, ziti
|
|
| 453.6 | g |
meat
chopped |
*
|
| 340.2 | g |
feta cheese
crumbled |
|
| 1E+1 | ml |
Parmesan cheese
grated |
|
| 6 | large |
eggs
beaten |
|
| 169.5 | g |
butter
|
|
| 3E+1 | ml |
cream cheese
|
|
| 3E+1 | ml |
tomato paste
|
|
| 2.5 | ml |
salt
|
|
| 1.3 | ml |
black pepper
|
|
Directions
Par-boil ziti then drain.
Meanwhile, brown chopped meat with ½ stick butter and tomato paste.
Add salt and pepper.
Add remaining ingredients (except eggs) and let mixture cool completely.
Then add eggs.
Grease a 13x9 inch pan and pour mixture (with ziti) into pan.
Bake at 350℉ (180℃) F for 60 minutes or until lightly browned.
