Wild Mushroom Pastitsio

Photo: John Autry; Styling: Cindy Barr

Yield: Serves 6 (serving size: 1 piece)
Total:
Recipe from Cooking Light

More From Cooking Light

Recipe Time

Hands On: 33 Minutes
Total: 1 Hour, 3 Minutes

Nutritional Information

Amount per serving
  • Calories: 364
  • Fat: 13.1g
  • Saturated fat: 5.7g
  • Monounsaturated fat: 5g
  • Polyunsaturated fat: 1.2g
  • Protein: 20.1g
  • Carbohydrate: 42g
  • Fiber: 3.5g
  • Cholesterol: 92mg
  • Iron: 2.6mg
  • Sodium: 574mg
  • Calcium: 341mg

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. 1. Preheat oven to 350°.
  2. 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. 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. 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. 5. Preheat broiler.
  6. 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.

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