All Recipes

Hellenic Pastitsio Recipe (Baked Pasta Casserole)

Prep

30-60 mins

Total

1 HR 30 MIN

Servings

8 Servings

Ingredients

1 tbsp

extra virgin olive oil

2 

stalks celery, finely chopped

1 

large onion, finely chopped

2 

cloves garlic, minced

1 lb

(450 g) extra-lean ground turkey

1-1/2 

jars (650 mL each) Classico di Napoli Tomato & Basil Pasta Sauce

1 tbsp

tomato paste

1/2 tsp

dried oregano leaves and dried thyme leaves

1 lb

(450 g) bucatini pasta, uncooked

1/2 cup

flour

1/4 tsp

ground cinnamon and ground nutmeg

- 

dash salt

3-1/2 

cups milk

2 tbsp

butter

1/2 cup

Kraft 100% Parmesan Aged Grated Cheese

1 

egg, beaten

Instructions

Step 1

Heat oil in large skillet on medium-high heat. Add celery, onions and garlic; cook and stir 5 min. or until softened. Add turkey; cook on medium heat 8 min. or until done, stirring frequently. Add pasta sauce, tomato paste and dried herbs; mix well. Bring to boil, stirring frequently. Simmer on medium-low heat 10 min., stirring occasionally.

Step 2

Meanwhile, cook pasta in medium saucepan as directed on package, omitting salt. While pasta is cooking, combine flour, cinnamon, nutmeg and salt in large bowl; whisk in milk until blended. Melt butter in large saucepan on medium heat. Gradually whisk in milk mixture; bring to boil, stirring constantly. Cook and stir 5 min. or until slightly thickened, (Sauce should be thick enough to coat spoon.) Remove from heat; let stand 2 min. Stir in cheese, then egg.

Step 3

Heat oven to 375ºF.

Step 4

Drain pasta. Spread thin layer of pasta sauce mixture onto bottom of 13x9-inch baking dish sprayed with cooking spray; top with half of the pasta. Cover with remaining pasta sauce mixture. Pour milk mixture over layers in baking dish.

Step 5

Bake 40 to 45 min. or until heated through. Remove from oven. Let stand 20 min. before cutting into 8 pieces to serve.

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