Lazy Pastitsio (Makaronopita)

This lazy version of traditional Greek pastitsio is faster, less pans and less cooking time, so it works for weeknights, is just as delicious, and is enough for leftovers.

By now, if you have been following me, even recently, you know I love the Greek foods I grew up on. So much so that after I was diagnosed with autoimmune, I found ways to recreate many traditional recipes with dairy and grain-free ingredients. Cleaner, less inflammatory, but just as delicious. When I discovered cassava pasta, it changed my world. But it did not change the amount of work (and clean up) required to make pastitsio. This lazy version is faster, less pans and less cooking time, so it works for weeknights, is just as delicious, and is enough for leftovers. Make it even simpler by eliminating the meat, and baking the pasta with the cream and feta sauce. I hope you can find the cassava spaghetti, but feel free to use pasta made with your preferred ingredients.

Yield: 8

Living Delish & Nutrish: Tina Wells

Print

With ImageWithout Image

Lazy Pastitsio (Makaronopita)

Prep time: 20 MinCook time: 30 MinTotal time: 50 Min

Ingredients

Meat Sauce and Pasta

• 1 to 2 Tablespoon olive oil
• 1 medium onion, diced
• 2 to 3 cloves garlic, minced
• 1 pound grass fed ground beef (try Butcher Box and get 2 lbs ground beef free for life)
• 1 13 ounce can organic tomato sauce
• 1 Tablespoon oregano
• 1 teaspoon ground cinnamon
• salt and pepper to taste
• 1 box cassava pasta spaghetti (I like Jovial brand)

Cream Sauce

• 1 13 ounce can organic coconut milk
• 2 eggs
• 1 cup plant-based shredded parmesan
• 1 cup plant-based feta, crumbled (I like Follow Your Heart brand)

Method

Meat Sauce and Pasta

1. Boil enough water in a pot large enough to accommodate the pasta. When it comes to a full, rolling boil, add 2 Tablespoons salt and the pasta. (I like to break it in half so it fits into the pot and is easier to assemble in the casserole.) Boil until al dente, (cook for less time than package instructions) then rinse with cold water and drain. Set the pan aside to use for the sauce. (No need to wash)
2. In a large skillet on medium heat, add the olive oil, when shimmery, add the onion and saute until translucent. Add the garlic and saute until aromatic.
3. Add the ground meat, breaking up with a spatula or wooden spoon, and brown until no pink remains. Season with salt and pepper and add the oregano. Stir until fragrant.
4. Add the tomato sauce and cinnamon. Reduce heat to medium low and allow to simmer while you make the cream sauce.

Cream Sauce and Casserole Assembly

1. To keep it simple, use the pasta pan to make the sauce. This does not require any cooking. However, using the pan to assemble the sauce ingredients saves on clean up.
2. Mix the coconut milk and eggs together until nicely blended. Add the cheeses. Season with salt and pepper.
3. Prepare a 9 X 12 casserole dish with avocado oil spray. add the cooked pasta and meat sauce. Stir together to combine.
4. Pour the cream sauce over the mixture and press the pasta down into the cream sauce to submerge.
5. Bake for 30 minutes, rotating the pan halfway through cooking to ensure even bake an color. Allow to cool slightly before cutting.
6. Refrigerate or freeze leftover portions.

https://livingdelishandnutrish.com/recipe/lazy-pastitsio

©Tina Wells Luxury Brands, LLC

Did you make this recipe?

Sharing is Caring! @livingdelishandnutrish on instagram and hashtag it #livingdelishandnutrish