A traditional Greek pastitsio is a rich, high fat dish made with ground beef, but this lighter version is just as tasty.
ingredients
serves 4 - 6
1 pound lean ground turkey
1 large onion, finely chopped
4 tbsp tomato puree
1 cup red wine or stock
1 tsp ground cinnamon
2 1/2 cups macaroni
1 1/4 cups skimmed milk
2 tbsp sunflower margarine
3 tbsp All purpose flour
1 tsp grated nutmeg
2 tomatoes, sliced
4 tbsp whole wheat breadcrumbs
salt and black pepper
green salad, to serve
method
1. Preheat the oven to 220°C (425°F) Fry the turkey and onion in a non-stick pan without fat, stirring until lightly browned.
2. Stir in the tomato puree, red wine or stock and cinnamon. Season, then cover and simmer for 5 minutes.
3. Cook the macaroni in boiling, salted water until just tender, then drain. Layer with the meat mixture in a wide ovenproof dish.
4. Place the milk, margarine and flour in a saucepan and whisk over a moderate heat until thickened and smooth. Add the nutmeg, and salt and pepper to taste.
5. Pour the sauce evenly over the pasta and meat. Arrange the tomato slices on top and sprinkle lines of breadcrumbs over the surface.
6. Bake for 30 - 35 minutes, or until golden brown and bubbling. Serve hot with a green salad.
