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Prep Time: 15 Minutes Cook Time: 65 Minutes |
Ready In: 80 Minutes Servings: 12 |
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This Greek inspired dish has been altered to be kind to your waist line! Another option for preparing this dish is to cook in individual gratin dishes. I haven't tried it but can't wait to. This comes from a Weight Watchers cookbook! Ingredients:
1 lb ground round |
1 cup onion, chopped |
1/2 cup carrot, chopped |
1 (28 ounce) can diced tomatoes |
1 teaspoon salt, divided |
1/2 teaspoon black pepper, divided |
1 (10 ounce) package frozen chopped spinach, thawed, drained and squeezed dry |
1 teaspoon dried oregano |
1/2 teaspoon ground nutmeg |
1/4 teaspoon ground cinnamon |
2 cups penne pasta, uncooked |
4 1/2 cups 1% low-fat milk |
12 black peppercorns |
1 small onion, thinly sliced |
1 bay leaf |
3 tablespoons light butter |
1/3 cup all-purpose flour |
1/4 teaspoon ground nutmeg |
3/4 cup fresh parmesan cheese, grated, divided |
cooking spray |
Directions:
1. Cook beef, onion, and carrot in a large nonstick skillet over medium-high heat until browned, stirring to crumble. Drain well; return meat mixture to pan. Add tomatoes, 1/2 teaspoon salt, 1/4 teaspoon pepper and next 4 ingredients;bring to a boil. Reduce heat, and simmer uncovered, 28 minutes or until liquid evaporates, stirring occasionally.
2. Cook pasta according to package directions, omitting salt and fat.
3. Combine milk and next 3 ingredients in a large, heavy saucepan. Cook over medium-high heat to 180°F or until tiny bubbles form around edge(DO NOT BOIL). Remove from heat. Cover; let stand 10 minutes. Strain mixture through a sieve into a bowl; discard solids. Set milk mixture aside.
4. Preheat oven to 375°F.
5. Melt butter in a large saucepan over medium-low heat. Add flour, stirring well with a whisk. Cook 1 minute, stirring constantly. Gradually add milk mixture, stirring well with a whisk;cook over medium heat until thick (about 10 minutes). Stir in 1/2 teaspoon salt, 1/4 teaspoon pepper, and nutmeg. Remove form heat; stir in 1/2 cup cheese. Reserve 1 1/2 cups sauce.
6. Combine pasta and remaining cheese sauce. Spoon half of pasta mixture into a 13x9-inch baking dish coated with a cooking spray. Spoon meat mixture over pasta. Top with remaining pasta mixture. Pour reserved cheese sauce evenly over pasta layer. Sprinkle with 1/4 cup cheese.
7. Bake at 375°F for 25 minutes or until bubbly. Let stand for 10 minutes before serving.
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