GREEK PASTITSIO WITH LENTILS
Provided by Marian Burros
Categories dinner, weekday, casseroles, main course
Time 45m
Yield 8 servings
Number Of Ingredients 11
Steps:
- Cook the macaroni in enough boiling water to cover for about 10 minutes, and drain. Cool under cold running water and reserve.
- Cook the lentils in 4 cups boiling water for about 25 minutes or until tender. Drain.
- Preheat oven to 350 degrees.
- In a large skillet heat the oil. When hot, add the onion, and saute for 2 minutes. Add the wine, and simmer for 10 minutes or until the wine has evaporated and the onion is tender. Add the cinnamon, tomato sauce and lentils; simmer for 3 to 4 minutes.
- In a medium-size saucepan heat the milk. Whisk in the oat bran and nutmeg, and simmer for 1 minute, stirring constantly; remove from the heat. Stir the macaroni into the milk mixture, and mix well.
- Spoon half the macaroni mixture onto the bottom of a 9-inch-square baking pan. Spoon half the lentil mixture on top, spreading evenly. Repeat with the remaining macaroni and lentils. Sprinkle on the cheese. Cover with foil, and bake for 15 minutes or until the pastitsio is hot.
Nutrition Facts : @context http, Calories 307, UnsaturatedFat 2 grams, Carbohydrate 44 grams, Fat 10 grams, Fiber 5 grams, Protein 12 grams, SaturatedFat 0 grams, Sodium 347 milligrams, Sugar 4 grams, TransFat 0 grams
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Aqsa SSamad
[email protected]I made this recipe for my Greek friend and she said it was the best pastitsio she had ever had. I'm so glad I found this recipe!
Syed Atiq Ullah Shah
[email protected]This is a delicious and easy-to-make recipe. I love that it's vegetarian and can be made ahead of time. I've made it several times and it's always a hit.
Lucky Luiz
[email protected]I've made this recipe several times and it's always a hit. It's a great way to use up leftover lentils. I also like to add some chopped spinach to the filling.
m Qasim hanj
[email protected]This was a great recipe! I made it for a party and it was a huge hit. Everyone loved the combination of flavors and textures. I will definitely be making this again.
Rahim Karim
[email protected]I'm not a huge fan of pastitsio, but I thought I'd give this recipe a try since it had lentils in it. I'm so glad I did! This was one of the best pastitsios I've ever had. The lentils added a great depth of flavor and texture.
DilAslam WaZiR
[email protected]This was a great recipe! I made it for a party and it was a huge hit. Everyone loved the combination of flavors and textures. I will definitely be making this again.
Manish Mehla
[email protected]I made this recipe for my Greek friend and she said it was the best pastitsio she had ever had. I'm so glad I found this recipe!
Lady
[email protected]This is a delicious and easy-to-make recipe. I love that it's vegetarian and can be made ahead of time. I've made it several times and it's always a hit.
ebenezer annor
[email protected]I've made this recipe several times and it's always a hit. It's a great way to use up leftover lentils. I also like to add some chopped spinach to the filling.
Juned ahmed
[email protected]This was a great recipe! I made it for a party and it was a huge hit. Everyone loved the combination of flavors and textures. I will definitely be making this again.
Md Yaman
[email protected]I'm not a huge fan of pastitsio, but I thought I'd give this recipe a try since it had lentils in it. I'm so glad I did! This was one of the best pastitsios I've ever had. The lentils added a great depth of flavor and texture.
Dakota Hammond
[email protected]This pastitsio was delicious! I made it for my family last night and they loved it. The lentils added a nice touch of heartiness and flavor. I will definitely be making this again.