Recipes

« return to recipe home

Lentil Pasticcio Printer Friendly 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