Main dishes

Pastitsio (Greek-Style Lasagna)

(15)

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photo by:kraft

I did add a bit of salt, since it needs a bit more flavor. My family loved it!

posted by

borderfrogged

on 11/8/2011

time

prep:

15 min

total:

1 hr 30 min

servings

total:

6 servings

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What You Need

lb. lean ground beef

small onion, chopped

jar (24 oz.) spaghetti sauce

Tbsp. red wine vinegar

Tbsp. butter

1-1/2

cups milk

cup plain nonfat Greek-style yogurt

1/4

tsp. ground nutmeg

cups elbow macaroni, cooked

1/4

cup DI GIORNO Grated Parmesan Cheese

Make It

BROWN meat with onions in large skillet; drain. Stir in spaghetti sauce and vinegar; simmer on low heat 15 min., stirring occasionally.

MEANWHILE, melt butter in large saucepan on low heat. Add milk; bring to boil on medium heat, stirring constantly. Simmer on low heat 3 to 5 min. or until thickened, stirring frequently. Remove from heat. Stir in yogurt and nutmeg. Add macaroni; mix lightly.

HEAT oven to 350ºF. Spread meat sauce onto bottom of 13x9-inch baking dish; top with macaroni mixture and cheese.

BAKE 45 to 50 min. or until macaroni mixture is heated through and top is lightly browned.

Kraft Kitchens Tips

Serving Suggestion

Serve with a bagged green salad tossed with your favorite KRAFT Dressing, such as Italian or Ranch.

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a cook

posted:2/15/2013

This was pretty good. I suggest backing off a bit on the spag sauce - 24 OZ is a bit too much. Other than that it was a good recipe.

catlady496

posted:1/15/2013

this was really good I used regular mac and cheese instead of making it homeade and my husband said the sauce was a little runny so he layered like a lasanga and it came out good

asl_chica

posted:3/20/2012

Following the reviews, I added some pesto to the yogurt for more flavor and topped with a mixture of Parmesan and mozzarella cheese. Turned out great, but took way to long to make and way to many dishes. Loved the flavor though!

VickiHuntley

posted:1/22/2012

24oz of spaghetti sauce is WAAYYYYY too much. I will make this again but i will literaly cut the amount of spag sauce in half and hope it turns out better.

ElleBourne

posted:11/9/2011

SOOO delicious. However, I use ricotta cheese in place of the greek yogurt and I add basil to the meat mixture. Gives it a LOT more flavor. Hubby loves it and it's great to freeze in lunch-sized portions.

borderfrogged

posted:11/8/2011

I did add a bit of salt, since it needs a bit more flavor. My family loved it!

untwinedpower

posted:11/5/2011

It was rather bland. I like the idea and may spruce it up and make it again....

alohadani1

posted:9/28/2011

I am always looking for casserole-type dishes that will keep as leftovers. This was an excellent recipe. Very simple to make and my husband loved it. Next time I may try and mix the macaroni with whole-wheat pasta as well. Do be sure to let the pasta cool before adding it to the milk/yogurt mixture to avoid clumps.

clevergirl43

posted:9/14/2011

All went well until I added the hot pasta to the yoghurt sauce, then science came in and immediately turned the sauce into hard clumps. DOH. Be sure the pasta is COLD before you add it in, or just do as I did, start over and make a tasty albeit more fattening bechamel sauce w/o any greek yoghurt at all. Also, as this is obviously a 'healthy recipe', I ended up adding more salt and cheese to make it taste better, otherwise it was pretty bland. All in all, a lot of work for some beefy mac n cheese. :-/

mandadoll

posted:8/10/2011

My entire family loved this. I made according to recipe expect substituting onion powder for the onion and I used balsamic vinegar instead of red wine vinegar because I didn't have it. It was wonderful. Will definitely make it again!