Pastitsio

 

1

cup uncooked elbow macaroni (3 1/2 oz)

1

egg white

1/4

cup grated Parmesan cheese

2

tablespoons milk

3/4

lb ground lamb

1 1/2

cups cubed peeled eggplant

1

can (14.5 oz) Muir Glen® organic diced tomatoes, drained

1

medium onion, chopped (1/2 cup)

1/2

teaspoon salt

1/4

teaspoon ground cinnamon

1/4

teaspoon ground nutmeg

1

clove garlic, finely chopped

1

cup milk

1

tablespoon cornstarch

2

tablespoons grated Parmesan cheese

1

egg, beaten

• 1 Heat oven to 350°F. Cook and drain macaroni as directed on package. Stir in remaining macaroni mixture ingredients.
• 2 Meanwhile, in 10-inch skillet, cook lamb over medium heat about 10 minutes, stirring occasionally, until no longer pink; drain. Stir in remaining lamb mixture ingredients.
• 3 In 1-quart saucepan, cook 1 cup milk and the cornstarch over medium heat, stirring constantly, until mixture thickens and boils. Stir in remaining sauce ingredients.
• 4 In ungreased 1 1/2-quart casserole, place half of macaroni mixture. Top with lamb mixture, remaining macaroni mixture and the sauce.
• 5 Bake uncovered about 40 minutes or until set in center.