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Lentil Pasticcio

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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

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   
Total Carbohydrate 
Dietary Fiber 
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