Spaghetti Pastitsio is a low fat pasta casserole dish, which is made with leftover spaghetti and bolognaise sauce, anthotyros cheese (similar to ricotta) and egg-less bechamel.
Making good use of your leftovers is a talent acquired over years of cooking experience.
I made this pastitsio, which I adapted for my husband’s gallbladder diet.
You can do this recipe from scratch if you like but I made it the following day, after having leftovers.
The changes I made to the classic pastitsio dish turned it into something completely different, very tasty, light and healthy not to mention that with a few extra ingredients this dish was very cheap.
To add more taste to it, I added anthotyros, which is a Greek whey cheese, similar to ricotta and added smoked sweet paprika, which gave a pinkish colour to the sauce and a wonderful taste.
If you have no diet restrictions you can add feta instead of anthotyros, as well as eggs to the bechamel, which will make the dish even richer in taste.
I was not planning to post this recipe so I did not take note of exact proportions of ingredients but trust me and don’t be afraid to follow what I suggest you use.
The bechamel must not be as thick as the usual bechamel but if it turns out thick, just add more milk to it and mix.
Note: In the evening we ate it cold and it was even better. The flavours of the aromatic herbs and smoked paprika penetrated in the cheese and made it irresistible 🙂
I am linking this post to Presto Pasta Nights #261, created by Ruth and hosted by my friend Simona of Briciole.
- 250 grams cooked leftover spaghetti
- 1 cup leftover bolognaise
- 125 grams anthotyros or feta, crumbled
- ½ cup parsley, finely chopped
Eggless Béchamel Sauce
- 50 grams olive oil
- 50 grams all-purpose flour
- 1/8 tsp nutmeg
- 750 ml low fat milk (1 1/2%)
- 135 grams anthotyros
- 1 tsp sweet smoked paprika
- Drain pasta and put it in a casserole dish with bolognaise, parsley and crumbled anthotyro and mix well. If you want you can season it further.
- To make the béchamel, heat the milk and set aside.
- In a saucepan heat the olive oil and add the flour, salt and nutmeg and mix thoroughly using a whisk, until it starts to brown.
- Add the warm milk, stirring constantly, until the sauce is thick.
- Remove from the heat and mix in the cheese and paprika.
- Pour over the spaghetti and bake in a preheated oven to 180o C / 350o F for about 45 minutes or until golden on top.
Nutrition InformationYield 6 Serving Size 1
Amount Per Serving Calories 279Total Fat 14gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 9gCholesterol 25mgSodium 350mgCarbohydrates 27gFiber 1gSugar 8gProtein 11g
Kopiaste and Kali Orexi,