PASTA DAY: Pastitsio (Corfu Macaroni)

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* Exported from MasterCook *

 

Pastitsio (Corfu Macaroni)

 

Recipe By : Pasta East to West by Nava Atlas, page 124

Serving Size : 8 Preparation Time :0:00

Categories : Beans And Legumes Main Dishes, Vegetarian

Pasta, Couscous, Etc. Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

10 ounces elbow macaroni -- up to 12 ounces

1 tablespoon canola or light olive oil

1 large onion -- chopped

3 cloves garlic -- minced

16 ounces canned chickpeas -- drained and rinsed

14 ounces canned diced tomatoes -- lightly drained

up to 16-ounce

1/2 teaspoon cinnamon

1 dash nutmeg

1/4 cup minced fresh parsley

Salt and freshly ground black pepper

***SAUCE***

1 cup low-fat milk

2 tablespoons unbleached white flour

1/4 cup natural canola margarine

OR whipped butter

3/4 cup finely crumbled feta or goat cheese

1/4 cup grated fresh Parmesan cheese

Wheat germ -- for topping

 

8 servings

 

Here is a well-known Greek pasta dish-a rarity in that cuisine. In it's

original version, cinnamon-spiced ground meat is sandwiched between two

layers of mildly sauced pasta. A ziti-type noodle is often used,

otherwise, elbow macaroni is used as in this version. A Greek cheese,

kefaloteri, is used in making a white sauce. Since this is difficult to

find, Parmesan is often used in Americanized versions. Flavoring the

macaroni with feta cheese in addition, and using spiced chickpeas as the

middle layer creates a satisfying meatless take on this dish.

 

Preheat the oven to 350 degrees. Cook the macaroni in plenty of rapidly

simmering water until al dente, then drain and return to the pot in which

it was cooked. Meanwhile, heat the oil in a large saucepan. Add the onion

and saute over medium heat until translucent. Add the garlic and continue

to saute until the onion is golden. Stir in the chickpeas, cinnamon,

nutmeg, and parsley. Cook just until heated through, then remove from the

heat and season with salt and pepper.

 

Heat 3/4 cup of the milk in a small saucepan. Combine the remaining 1/4

cup of milk with the flour to make it smooth and flowing. Slowly pour it

into the saucepan, then add the margarine. Cook gently until thickened,

then stir in the feta and Parmesan cheese. Remove from the heat and stir

into the cooked, drained macaroni.

 

Layer a lightly oiled 9- by 13-inch shallow baking dish with half of the

macaroni, then spread the chickpea mixture over it. Top with the remaining

macaroni, then sprinkle with the Parmesan cheese.

 

Bake until the top is golden and slightly crusty, about 40 to 45

minutes. Let stand for 5 to 10 minutes, then cut into squares to serve.

 

Calories: 304, Carbohydrate: 32, Total Fat: 14 g, Cholesterol: 22 g,

Protein: 12g, Sodium: 375 mg

 

 

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