Vegetarian pastitsio

Yield: 8 Servings

Measure Ingredient
1 pounds Eggplant; peeled, cubed
1 \N Sweet red pepper; large diced
1 \N Sweet green pepper; large diced
½ pounds Small pasta shells
2 cups Onion and garlic tomato pasta sauce (homemade or otherwise)
¼ teaspoon Cinnamon
12 ounces Fatfree cottage cheese
1 carton (8-oz) fatfree yoghurt
1 tablespoon All purpose flour
1 teaspoon Dry oregano
½ teaspoon Salt
¼ teaspoon Black pepper; freshly ground
¼ cup Grated fatfree Parmesan cheese

Date: Fri, 3 May 96 18:07 PDT

From: tmead@... (Thaddeus Mead) Boil eggplant and peppers, covered for 4 minutes. Remove with slotted spoon to colander, drain. (reserve water) (I Steam these vegetables).

Add pasta to boiling water, cook 8 minutes. Drain in colander, spread in 13X9X2-inch baking dish. Stir together tomato sauce and cinnamon, spoon over pasta. Press excess liquids out of vegetables. Spoon on top of sauce.

Cool. Cover with foil. Refrigerate. This can be refrigerated up to 2 days.

Combine cottage cheese, yogurt, flour, oregano, salt, pepper and 2 tbsp ff parmesan cheese in medium size bowl. Refrigerate. Also can be refrigerated up to 2 days. Stir cheese.Pour over casserole.

Bake, covered, in preheated 400 degree oven for 40 minutes. Uncover, sprinkle with remaining Parmesan. Bake 15 minutes until top is golden. Bon appetit. From Catherine on beautiful Vancouver Island.


From the Fatfree Vegetarian recipe list. Downloaded from Glen's MM Recipe Archive, .

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