Veg Times Cooks Mediterranean--Perfect Pastitsio

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* Exported from MasterCook *

 

Perfect Pastitsio

 

Recipe By :Vegetarian Times Cooks Mediterranean

Serving Size : 10 Preparation Time :0:00

Categories : Veg Times Cooks Mediterranean

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 tablespoon olive oil

1 large onion -- minced

2 14 oz rolls meatless beef substitute -- *see Note

1/2 cup canned tomato sauce

1/2 cup dry red wine

1/2 teaspoon ground cinnamon

1/8 teaspoon ground nutmeg

OR allspice

salt & freshly ground pepper to taste

1 pound ziti pasta

OR elbow macaroni

5 cups milk

5 tablespoons cornstarch

1/4 cup water

1 cup freshly grated kefalotiri -- **

OR Parmesan cheese

3 eggs

 

Preheat the oven to 350°F. In a large skillet, heat the olive oil over

medium high heat. Add the onion and cook, stirring, until golden brown,

about 7 minutes. Add the beef substitute, chopping with a spatula into

small bits. Cook until browned, about 5 minutes. Add the tomato sauce,

red wine, and spices, stirring to mix. Simmer, uncovered, until the

excess moisture has evaporated, about 7 minutes. Season with salt &

pepper.

 

Meanwhile, cook the pasta according to the package directions until al

dente. Drain and set aside.

 

In a large saucepan, bring the milk to a boil over high heat, then

reduce heat to medium. Dissolve the cornstarch in the water, then add

it to the milk in a think stream whisking constantly to avoid lumps.

Cook, whisking, until the mixture has returned to a boil and is

thickened, 2 to 3 minutes. Remove the pan from the heat and stir in 3/4

cup of the cheese.

 

In a separate bowl, beat the eggs until very frothy. Add to the cheese

sauce in a think stream, whisking constantly. Add salt & pepper to

taste. In a large bowl, mix the cheese-egg sauce with the cooked

pasta.

 

Lightly oil an 11x14x2-inch ovenproof casserole dish. Spoon in half the

pasta mixture. Top the pasta layer with the cheese-egg mixture, then

top with the remaining pasta mixture. Sprinkle with the remaining 1/4

cup cheese. Bake until the casserole is golden brown and bubbling,

about 40 minutes. Let the casserole cool for a few minutes. Slice into

rectangles and serve.

 

VARIATIONS FOR A DAIRY AND EGG FREE SAUCE:

 

Replace steps 3 & 4 with these directions:

 

Puree two 10.5 oz pkgs firm tofu with 2 cups water in a blender or food

processor until smooth. You may have to puree in 2 batches if your

processor is small.

 

Place the mixture in a large saucepan. Add 1/2 tsp salt and 1/2 tsp

black pepper. Bring to a boil, stirring constantly, then reduce the

heat. Dissolve 1/4 cup cornstarch in 1/4 cup water. Add it to the tofu

mixture in a thin stream, whisking constantly. Cook, whisking until

thickened. Remove from the heat. Add 1 cup grated Parmesan-style soy

cheese. Whisk to mix. Proceed with the recipe above, using tofu sauce

instead of the cheese-egg sauce.

 

Source:

" Vegetarian Times Cooks Mediterranean "

S(ISBN):

" 0-688-16209-6 "

Copyright:

" 1999 "

 

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Per serving: 303 Calories (kcal); 7g Total Fat; (23% calories from fat);

12g Protein; 45g Carbohydrate; 73mg Cholesterol; 88mg Sodium

Food Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit;

1 Fat; 0 Other Carbohydrates

 

NOTES : *Karen's Note: Besides the 14 oz rolls of meatless beef

substitute, about 28 ounces of meatless " recipe crumbles " or " burger

crumbles " could be used instead. I prefer these products to the

roll-type which have an odd " rubbery " texture to me. Morningstar Farms

brand is " recipe crumbles " and Boca Burger makes " burger crumbles " . I

have used both of these products with great results. Both brands come

in 12 oz pkgs. I would just use 2 pkgs. instead of opening a third one

for the odd 4 ounces, but that's up to you.

 

** Greek kefalotiri is a hard, tangy yellow cheese riddled with tiny

holes. Its name literally translates as " head cheese " , but only because

it is sold in head-shaped lumps. It is usually grated over pasta dishes

or fried and eaten hot. If you can find kefalotiri cheese, use it for

the most authenic flavor but, if not, Parmesan makes a fine substitute.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0