Wild Mushroom Pastitsio

Wild Mushroom Pastitsio Recipe
Photo: John Autry; Styling: Cindy Barr

Yield:

Serves 6 (serving size: 1 piece)
Total time: 1 Hour, 3 Minutes

Recipe from

Cooking Light

Recipe Time

Hands-on: 33 Minutes
Total: 1 Hour, 3 Minutes

Nutritional Information

Calories 364
Fat 13.1 g
Satfat 5.7 g
Monofat 5 g
Polyfat 1.2 g
Protein 20.1 g
Carbohydrate 42 g
Fiber 3.5 g
Cholesterol 92 mg
Iron 2.6 mg
Sodium 574 mg
Calcium 341 mg

Ingredients

4 teaspoons olive oil, divided
1 cup chopped onion
2 garlic cloves, minced
2 (8-ounce) packages presliced exotic mushroom blend, chopped
1 tablespoon chopped fresh oregano
1/2 teaspoon kosher salt, divided
1/4 teaspoon black pepper
1/8 teaspoon ground nutmeg
1 (8-ounce) can tomato sauce
2 large eggs, lightly beaten
3 tablespoons chopped fresh parsley
1 teaspoon unsalted butter
1 1/2 tablespoons all-purpose flour
2 cups 1% low-fat milk
1 1/2 cups (6 ounces) shredded part-skim mozzarella cheese, divided
4 cups hot cooked fusilli pasta
Cooking spray

Preparation

1. Preheat oven to 350°.

2. Heat 1 tablespoon oil in a Dutch oven over medium-high heat; swirl to coat. Add onion and garlic; sauté for 3 minutes or until tender. Add mushrooms. Cook for 8 minutes or until liquid almost evaporates. Stir in oregano, 1/4 teaspoon salt, black pepper, nutmeg, and tomato sauce. Cook 2 minutes, stirring frequently. Remove from heat; set aside.

3. Combine eggs and parsley in a large bowl. Heat the remaining 1 teaspoon oil and butter in a medium saucepan over medium heat. Sprinkle flour evenly into pan; cook 2 minutes, stirring constantly. Gradually add milk to flour mixture, stirring with a whisk until smooth. Bring to a boil; cook 2 minutes or until thickened, stirring frequently. Remove from heat; let stand 4 minutes. Stir in remaining 1/4 teaspoon salt and 1 cup cheese. Gradually add hot milk mixture to egg mixture, stirring constantly with a whisk. Add pasta to milk mixture; toss to combine.

4. Spread 2 cups pasta mixture in an 11 x 7-inch baking dish coated with cooking spray. Top with mushroom mixture. Top with remaining pasta mixture. Cover with foil coated with cooking spray. Bake at 350° for 30 minutes. Remove foil; sprinkle with remaining 1/2 cup cheese.

5. Preheat broiler.

6. Broil 5 minutes or until cheese melts. Let stand 15 minutes.

Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Kathryn Conrad,

Cooking Light

November 2011
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