Stove Top Pastitsio Pasta

One of the things I look forward to during the summer months is a Greek festival that is put on by a local Greek orthodox church. For several summers now my husband and I have loaded up the kids and headed over to the church on that June weekend. Since it's only the one weekend sometimes we head over there twice. We're crazy like that. For 53 years now this church has been hosting the festival and for good reason! The minute we walk up to the big outdoor tent, my husband donning his Greek fisherman hat, we hear the live gypsy-like music ringing across the parking lot, smell the roasted lamb and feel the excitement about the dolmades eating contest my husband and son inflict upon themselves we know we have made the right dining choice (again.) Dolmades are stuffed grape leaves and they are without a doubt a highlight of the festival for us. Savory, with a hint of tartness from lemon and gaminess from ground lamb they are the perfect appetizer. Another thing they serve is pastitsio (past-eats-ee-oh) let me tell you what it is. It's a layered pasta dish (similar to lasagna) with ground beef or lamb, pasta and béchamel (a white sauce made with butter, flour, milk and often, cheese) that is flavored with nutmeg or cinnamon. Simply put, it is to die for. It's also a lot of work, but not anymore!  

The version of pastitsio I am sharing with you today is made totally on the stovetop and the sauce comes together in the time it takes to cook your pasta! Now you can try authentic pastitsio flavors in a fraction of the time. OPA! (Greek for woo hoo!)

Stove Top Pastitsio Pasta (adapted from lemonsforlulu.com)

1 lb. penne pasta
1 T. extra virgin olive oil
1 small yellow onion, diced
3 cloves garlic, minced
1 lb. lean ground beef (I used 96% lean)
4 T. tomato paste
1/4 t. basil 
1/4 t. oregano
1/2 t. thyme
1/4 t. nutmeg
2 t. salt
1/2 t. pepper
1/2 c. fat free half and half
1/4 c. plain yogurt
1/4 c. grated Parmesan cheese, plus extra for garnish

Cook the pasta according to the package directions, reserving 1 c. of the pasta cooking water before draining. While the pasta cooks, heat a large skillet over medium high heat and add the olive, onion and garlic. Saute the onion and garlic for 5-7 minutes until the onion is translucent and soft but not browned. Add the ground beef and cook, breaking up the meat with a wooden spoon, until the meat is cooked through and crumbled. Stir in the tomato paste, basil, oregano, thyme, nutmeg, salt and pepper. Add the half and half and yogurt and stir until the sauce is well blended. Reduce the heat until thick and cook for about 1 minute more. Add the pasta, the reserved pasta water and the Parmesan cheese to the meat mixture and toss to combine. Serve immediately garnished with additional Parmesan if desired.  

6 servings (440 calories each serving) according to my calculator on loseit.com