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Pastitsio (Greek-Style Lasagna)
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Pastitsio (Greek-Style Lasagna)

1 Hour 20 Minutes
30 Min Prep
1 Hr 20 Min Cook
Healthy Living
Do yourself a favor and try our Pastitsio (Greek-Style Lasagna). With a sprinkle of nutmeg, pastitsio is as easy to make as it is delicious.
What You Need
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6 servings
Original recipe yields 6 servings
1 lb. lean ground beef
1 small onion, chopped
1 jar (24 oz.) OLIVO by CLASSICO Traditional Pasta Sauce
2 Tbsp. HEINZ Red Wine Vinegar
2 Tbsp. butter
1-1/2 cups milk
1 cup plain nonfat Greek-style yogurt
1/4 tsp. ground nutmeg
2 cups elbow macaroni, cooked
1/4 cup POLLY-O Grated Parmesan Cheese
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Let's Make It
1
Brown meat with onions in large skillet; drain. Stir in pasta sauce and vinegar; simmer on low heat 15 min., stirring occasionally.
2
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.
3
Heat oven to 350ºF. Spread meat sauce onto bottom of 13x9-inch baking dish sprayed with cooking spray; top with macaroni mixture and cheese.
4
Bake 45 to 50 min. or until macaroni mixture is heated through and top is lightly browned.
Kitchen Tips
Serving Suggestion
Serve with a bagged green salad tossed with your favorite KRAFT Dressing, such as Italian or Ranch.
Nutrition
Calories
470
Calories From Fat
0
% Daily Value*
Total Fat 15g
19%
Saturated Fat 7g
35%
Trans Fat 0.5g
Cholesterol 65mg
22%
Sodium 590mg
26%
Total Carbohydrates 52g
19%
Dietary Fibers 3g
11%
Sugars 15g
30%
Protein 29g
58%
Vitamin A
50%
Vitamin C
6%
Calcium
20%
Iron
30%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
6 servings
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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