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Spaghetti Pastitsio with Anthotyros and Eggless Bechamel

Spaghetti Pastitsio with Anthotyros and Eggless Bechamel

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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.

Spaghetti and Bolognaise pastitsio image

I made an eggless béchamel, as eggs are not allowed in my husband’s gallbladder diet.

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.

Collage Anthotyro and Paprika Spaghetti image

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.

Anthotyro and Paprika Pastitsio image

Anthotyro and Smoked Paprika Pastitsio with Eggless Bechamel

Yield: 6
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour

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.

Ingredients

  • 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
  • Salt
  • 750 ml low fat milk (1 1/2%)
  • 135 grams anthotyros
  • 1 tsp sweet smoked paprika

Instructions

  1. 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.
  2. To make the béchamel, heat the milk and set aside.
  3. 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.
  4. Add the warm milk, stirring constantly, until the sauce is thick.
  5. Remove from the heat and mix in the cheese and paprika.
  6. 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 Information
Yield 6 Serving Size 1
Amount Per Serving Calories 279Total Fat 14gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 9gCholesterol 25mgSodium 350mgCarbohydrates 27gFiber 1gSugar 8gProtein 11g

Did you make this recipe?

Tried this recipe? Tag me @ivyliac and use the hashtag #kopiaste!

Gallbladder Diet

Some recipes I made when my husband was suffering with his gallbladder.

Disclaimer:   I’m not a doctor, I’m not a surgeon and I’m not a dietitian.  Each person may have different symptoms, so please consult your doctor before following this diet.

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Kopiaste and Kali Orexi,

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Daria

Wednesday 9th of April 2014

Delicious pasta dish. My family was very happy

Jean

Thursday 10th of May 2012

Very creative usage of food I must say. I also usually have extra spaghetti left over so I'm going to try this out with it the next time I do.

-Jean

Simona

Thursday 26th of April 2012

I like the idea of using smoked paprika and parsley. You certainly put to good use the leftovers. Thank you so much for contributing to Presto Pasta Nights!

lisaiscooking

Saturday 21st of April 2012

What a great twist on pastitsio! It sounds so good with the smoked paprika. And, now I have to look for anthotyro. I'd love to try it!

Joan Nova

Saturday 21st of April 2012

Looks wonderful Ivy. Traditional with a lighter modern twist -- and I love the idea of paprika which I've been experimenting with recently.

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