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Lentil Pasticcio
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Ingredients
7 oz uncooked ziti or elbow macaroni (about 2 cups)
1 ½ c. fresh grated Parmesan cheese
½ pound lean ground beef
1 ¼ c. fat free milk
1 small onion, chopped
2 T. canola or olive oil
1 c. cooked lentils ( about ½ cup dry)
2 eggs, beaten
1-15 oz can tomato sauce
½ tsp. salt
½ tsp. salt
1/8 tsp. ground nutmeg
1/8 tsp. ground cinnamon
Directions
Preheat oven to 325 degrees F. Cook pasta as directed on package; drain. Cook beef and onion in a 10-inch skillet until beef is light brown; drain. Stir in lentils, tomato sauce and salt. Spread half the pasta in a greased 8-inch-square baking dish and cover with beef mixture. Mix cinnamon with ½ cup cheese, and sprinkle over beef mixture. Spread remaining pasta on top. In a small bowl, combine milk and oil then stir in beaten eggs and salt. Pour milk mixture over pasta, and sprinkle with remaining 1 cup cheese. Bake, uncovered, until the top is brown and the center is set, about 50 minutes. Sprinkle top with nutmeg before serving.
Nutrition Facts
Serving Size
Servings Per Container
6
Amount Per Serving
Calories
Calories From Fat
% Daily Value *
Total Fat
Saturated Fat
Trans Fat
Cholesterol
Sodium
Total Carbohydrate
Dietary Fiber
Sugars
Protein
Vitamin A
%
•
Vitamin C
%
Calcium
%
•
Iron
%
* Percentage Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
Calories
2,000
2,2500
Total Fat
Less than
65g
80g
Saturated Fat
Less than
20g
25g
Cholesterol
Less than
300mg
300mg
Sodium
Less than
2,400mg
2,400mg
Total Carbohydrate
300g
375g
Dietary Fiber
25g
30g
Calories per gram:
Fat 9 • Carbohydrate 4 • Protein 4
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