A Greek inspired family meal for any day of the week. It consists of a ground meat (Lamb, Beef, Veal or Turkey), Pasta, Herbs & Spices and a Bechamel Sauce
Ingredients
450g Ground Turkey (or Extra Lean Ground Beef, Veal or Lamb)
1 Onion, finely diced
3 Cloves garlic, finely minced
1 Medium Zucchini, gratered
½ Yellow Bell Pepper, chopped
1½ Cups Elbow Pasta, Cooked al dente, drained
½ Cup Tomato Sauce (or a small tin tomato paste)
½ Tsp Ground Cinnamon
¼ Cup Low Sodium Chicken Broth
1 Tsp Thyme
1 Tsp Salt
1 Tsp Pepper
3 Tbsp Butter
¼ Cup Flour
1½ Cups Milk
¼ Cup Gratered Parmesan Cheese
Instructions
Pre-heat your oven to 375F
In a large hot skillet, add turkey. Season with salt, pepper and thyme. Brown meat and add onion. Combine. After about 10 minutes, drain any oil that is released from the meat. Reduce heat.
To the turkey, add broth, tomato sauce, zucchini, bell pepper, cinnamon, garlic, salt and pepper. Stir to combine. Cook for about 15 minutes.
Add pasta. Stir until combined. Transfer the turkey/pasta mixture into a 9 X 13 baking dish. Or individual oven-safe bowls, like what I did. I used 2 4oz and 4 16oz bowls. Baking time is the same.
Bechamel sauce - In a warm pot, add butter and allow to melt. Add flour and whisk to combine. At medium heat, gently whisk constantly and add milk gradually until a smooth consistency is achieved. Add parmesan. Stir to combine. This should take about 10 minutes. When nice and creamy, remove from heat.
Gently pour the bechamel sauce over the turkey (I used a ladle), ensuring an even layer on top covers the meat completely from corner to corner.
Bake for 30-40 minutes until cream sauce is puffed up and golden. Let stand for about 10 minutes before serving.
Recipe by Lovely Pantry at https://lovelypantry.com/2011/12/lyns-pastitsio/