one skillet pastitsio

Beef

One Skillet Pastitsio

Pastitsio is a classic Greek baked pasta dish made with ground beef and bechamel. Our version has all the flavors and the comforting feel of the classic, but is made in one skillet (less cleanup!) and is healthier for you, using whole-grain pasta, lean meat and low-fat dairy.

Ingredients

1 tablespoon neutral oil, such as canola or avocado
2 cups chopped yellow onion (from 1 large onion)
12 ounces 93%-lean ground sirloin
3 garlic cloves, chopped (about 1 1/2 tablespoons)
1 teaspoon dried oregano
½ teaspoon kosher salt
¼ teaspoon ground cinnamon
⅛ teaspoon ground nutmeg
2 tablespoons all-purpose flour
2 cups 1% low-fat milk
1 cup unsalted chicken stock
1 (15 ounce) can no-salt-added diced tomatoes, undrained
3 ounces 1/3-less-fat cream cheese
1 ounce parmesan cheese, grated (about 1/4 cup)
10 ounces uncooked whole-grain penne pasta (such as ronzoni healthy harvest)
¾ cup low-moisture, part-skim, pre-shredded mozzarella cheese

Directions

Heat oil in a high-sided 12-inch skillet over medium-high. Add onion and cook, stirring often, until softened and browned, 6 to 8 minutes. Add beef, garlic, oregano, salt, cinnamon and nutmeg; cook, stirring often, until meat is browned, 5 to 6 minutes. Stir in flour and cook, stirring constantly, 1 minute. Add milk, stock and tomatoes and stir with a wooden spoon to loosen browned bits from bottom of skillet. Add cream cheese and Parmesan cheese and cook, stirring constantly, until cheese is melted. Let mixture come to a low boil.
Stir in uncooked pasta, ensuring all pasta is submerged. Reduce heat to medium and cook, stirring often, until pasta is just tender, 9 to 11 minutes. Sprinkle with mozzarella; cover and remove from heat. Let stand until mozzarella melts, about 5 minutes. Serve hot.