Pinterest

204
Print

281
Save

137
Facebook

16
Email

37

Skillet Pastitsio

Name: Skillet Pastitsio
Prep time: 35 min
Total time: 35 min
Yield: 4
Cuisine: Greek
Ingredients: 1 lb ground beef (at least 80% lean); 1 cup chopped onions; 2 cloves garlic, finely chopped; 1/2 teaspoon dried oregano; 1/2 teaspoon ground cinnamon; 1/2 teaspoon salt; 1/4 teaspoon pepper; 10 oz uncooked elbow macaroni (2 1/4 cups); 3 cups Progresso™ chicken broth (from 32-oz carton); 1 can (28 oz) Muir Glen™ organic fire roasted crushed tomatoes, undrained; 1/3 cup sour cream; 2 tablespoons milk; 3/4 cup crumbled feta cheese; 1/4 cup chopped fresh Italian (flat-leaf) parsley

2 Ratings

2 Comments

Prep 35 min
Total 35 min
Servings 4

Pastitsio is the Greek version of lasagna; both traditional versions of the pasta bake are loaded with ground meat, noodles, cheese and of course, the classic béchamel sauce. What sets pastitsio apart is the tubular noodles and hint of cinnamon. What sets THIS pastitsio apart is the fact that you can make it in a skillet on the fly, and sour cream steps in for the fussy béchamel sauce. This weeknight dinner gives you a taste of Greek comfort food simplified in a skillet. MORE+ LESS-

By Tablespoon Kitchens

Updated November 13, 2018

Make with

Progresso Broth

Ingredients

lb ground beef (at least 80% lean)

cup chopped onions

cloves garlic, finely chopped

1/2

teaspoon dried oregano

1/2

teaspoon ground cinnamon

1/2

teaspoon salt

1/4

teaspoon pepper

oz uncooked elbow macaroni (2 1/4 cups)

cups Progresso™ chicken broth (from 32-oz carton)

can (28 oz) Muir Glen™ organic fire roasted crushed tomatoes, undrained

1/3

cup sour cream

tablespoons milk

3/4

cup crumbled feta cheese

1/4

cup chopped fresh Italian (flat-leaf) parsley

Steps

Hide Images

1

In 12-inch skillet, cook beef and onions over medium-high heat 5 to 7 minutes, stirring frequently, until beef is thoroughly cooked; drain.
2

Add garlic, oregano, cinnamon, salt and pepper; cook and stir 1 minute. Add macaroni and broth; heat to boiling. Reduce heat to medium-low; cook 10 to 12 minutes, stirring occasionally, until macaroni is just tender. Add tomatoes; cook 4 to 5 minutes, stirring occasionally, until pasta is tender and sauce has thickened.
3

In small bowl, beat sour cream and milk with whisk until smooth.
4

Remove skillet from heat. Drizzle sour cream mixture over beef mixture; garnish with feta cheese and parsley.

Expert Tips

The acid in tomatoes can keep the macaroni from getting tender, so we cook the macaroni completely in the broth first to ensure tenderness.
A drizzle of sour cream stands in for the béchamel sauce in the classic version.
Serve with warm pita bread for a complete dinner.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving

Calories: 700
Calories from Fat: 220

% Daily Value

Total Fat: 24g; 38%
Saturated Fat 11g 57% Trans Fat 1g
Cholesterol: 105mg; 35%
Sodium: 1520mg; 63%
Potassium: 950mg; 27%
Total Carbohydrate: 82g; 27%
Dietary Fiber 6g 24% Sugars 14g
Protein: 38g

% Daily Value*:

Vitamin A: 10%; 10%
Vitamin C: 8%; 8%
Calcium: 20%; 20%
Iron: 40%; 40%

Exchanges:

4 1/2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 1/2 Lean Meat; 0 High-Fat Meat; 1 Fat;