Fructose Free Greek Pastichio with Whole Wheat Pasta
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Learn more →Ingredients
6 servings
For the pasta layer
- 1 lb whole wheat penne pasta
- 1 tbsp extra virgin olive oil
- 2 eggs, lightly beaten
- ¼ cup grated parmesan cheese
For the meat sauce
- 2 tbsp extra virgin olive oil
- 1 medium yellow onion, finely diced
- 4 garlic cloves, minced
- 1 ½ lb ground beef (85% lean)
- 1 can (14 oz) crushed tomatoes
Ingredient noteTomatoes carry a little excess fructose that a low fructose diet watches in larger servings; the small amount used here keeps the fructose load low, so it is likely Low Fructose. If you prefer to always avoid crushed tomatoes, please tap it and change its rating to Red.
- 1 tsp ground cinnamon
- ½ tsp ground allspice
- ¼ tsp ground nutmeg
- ½ tsp dried oregano
- ½ tsp salt
- ¼ tsp black pepper
For the béchamel
- 3 tbsp extra virgin olive oil
- ¼ cup whole wheat flour
- 2 cups whole milk
- ½ tsp ground turmeric
- ¼ tsp salt
- ¼ tsp black pepper
- 2 eggs, lightly beaten
- ¼ cup grated parmesan cheese
Instructions
- 1
Preheat the oven to 375°F (190°C). Lightly oil a 9×13-inch baking dish with olive oil and set aside.
- 2
Bring a large pot of well-salted water to a boil. Cook the whole wheat penne until just shy of al dente — tender but with a firm bite at the center, about 1–2 minutes less than the package directions. Drain, return to the pot, and toss with 1 tbsp olive oil to prevent sticking. Let cool for 5 minutes, then stir in the 2 beaten eggs and 1/4 cup Parmesan until the pasta is evenly coated. Set aside.
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