Recipe of Lentil Pastitsio - Food Recipes

-- MasterCook Extracted --

LENTIL PASTITSIO

Recipe By : BETTER HOMES AND GARDENS MAGAZINE -- SEPTEMBER 1996
Serving Size : 8
Preparation Time :0:00
Categories : Main Dishes Pasta

Ingredients - Preparation Method:

1 1/3 cups water 2/3 cup lentils 3 cloves garlic, -- minced 1 cup chopped onion 1 cup chopped sweet green pepper 1 jar (30oz.) meatless spaghetti sauce with -- vegetables 3/4 teaspoon ground cinnamon 1/4 teaspoon pepper 1 egg 1/4 cup grated Parmesan cheese 1/4 cup snipped parsley 8 ounces mafalda or fettuccine, cooked and -- drained 2 cups skim milk 1/4 cup all-purpose flour 1 cup shredded mozzarella cheese 2 egg whites ground cinnamon, -- optional In a saucepan bring water to boiling; add lentils and garlic. Return to boiling; reduce heat. Cover and simmer 10 minutes. Add onion and green pepper. Cover and cook5 to 10 minutes more or till tender. Drain; return to pan. Stir in sauce, cinnamon and pepper. In a bowl beet egg slightly; stir in Parmesan cheese and parsley. Add pasta; toss to coat set aside. For topping: in a saucepan stir together milk and flour. Cook and stir till thickened and bubbly. Remove from heat. Stir in 1/2 cup of the mozzarella cheese. Beat egg whites till foamy. Fold egg whites into topping; set aside. Grease a 3-quart rectangular baking dish. Layer half the lentil mixture, half the pasta mixture, remaining lentil mixture, and remaining pasta mixture. Spoon topping over all. Bake, uncovered, in a 350 oven about 45 minutes or till hot. Top with remaining cheese and additional cinnamon, if desired. Let stand for 10 minutes. Makes 8 servings. - - - - - - - - - - - - - - - - - -