Vegetable Pastitsio

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* Exported from MasterCook *

 

Vegetable Pastitsio

 

Recipe By :America's Best Slow Cooker Recipes, Donna-Marie Pye

Serving Size : 8 Preparation Time :0:00

Categories : America's Best Slow Cooker Rec Main Dishes

Pasta & Pasta Sauces

 

Amount Measure Ingredient -- Preparation Method

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PASTA CUSTARD LAYER:

3 cups dried penne -- or any small pasta

1/4 cup butter or margarine

1/4 cup all-purpose flour

1 13 oz can evaporated milk

1/2 teaspoon ground nutmeg

1/2 teaspoon salt

1/4 teaspoon black pepper

2 eggs -- lightly beaten

1 cup small curd cottage cheese

1 cup grated mozzarella cheese

VEGETABLE LAYER:

1 tablespoon vegetable oil

1 medium onion -- finely chopped

2 cloves garlic -- minced

1 small zucchini -- finely chopped (about 1 cup)

1 carrot -- peeled & grated

1 cup frozen corn kernels

1 8 oz can tomato sauce

1/2 teaspoon dried oregano

1/4 teaspoon cinnamon

1/4 teaspoon black pepper

1 10 oz package frozen chopped spinach -- thawed

1/4 cup Parmesan cheese

 

In a pot of boiling, salted water, cook pasta according to package directions.

Drain and rinse well with cold water. Set aside.

 

In a heavy saucepan, heat butter over medium heat. Add flour and cook, stirring

constantly to prevent browning, for 2 minutes. Gradually add milk, whisking

constantly until smooth. Cook for 5 minutes or until thickened. Stir in

nutmeg, salt & pepper.

 

In a large bowl, combine eggs with about 1/2 cup of sauce, mixing well. Add

remaining sauce, cottage cheese, mozzarella cheese, and reserved pasta. Set

aside.

 

In a large skillet, heat oil over medium heat. Add onion, garlic, zucchini, and

carrot; cook for 5 minutes or until vegetables are softened. Add corn, tomato

sauce, oregano, cinnamon, and pepper. Bring to a boil, reduce heat, and simmer

for 5 minutes.

 

Spoon pasta mixture into prepared slow cooked inset. Spread spinach over pasta

and spoon vegetable mixture over spinach. Sprinkle with Parmesan cheese. Cover

and cook on low for 6 to 9 hours or on high for 3 to 4 hours, until mixture is

bubbling. Let stand 10 minutes before serving.

 

S(MC-Formatted by:):

" Karen C. Greenlee "

Copyright:

" 2000, ISBN: 0-7788-0022-9 "

 

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Per Serving (excluding unknown items): 220 Calories; 13g Fat (52.0% calories

from fat); 9g Protein; 19g Carbohydrate; 3g Dietary Fiber; 78mg Cholesterol;

504mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 1/2

Non-Fat Milk; 2 1/2 Fat.

 

NOTES : This dish takes quite a bit of preparation time, but, fortunately, it

can be completely assembled up to 24 hours in advance. Follow preparation

directions and refrigerate overnight in the slow cooker stoneware. The next

day, place stoneware in slow cooker and continue cooking as directed. It's

perfect for a buffet supper or potluck.

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