Fructose Free Pastitsio
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Learn more →Ingredients
8 servings
For the pasta
- 1 lb tubular pasta (such as bucatini, ziti, or penne)
- 1 tbsp olive oil
- 2 large eggs, lightly beaten
- ½ cup grated parmesan cheese or kefalotyri cheese
For the meat sauce
- 2 tbsp olive oil
- 1 medium yellow onion, finely diced
- 3 cloves garlic, minced
- 1 ½ lb ground beef (80/20)
- 1 can (14 oz) crushed tomatoes
Ingredient noteA serving of up to about half a cup of crushed tomatoes is low in fructose. This recipe contains only about 3 1/3 tablespoons per serving, making it likely Low Fructose. If you prefer to always avoid crushed tomatoes, please tap it and change its rating to Red.
- 2 tbsp tomato paste
- ½ cup dry red wine
- 1 tsp ground cinnamon
- ¼ tsp ground allspice
- ¼ tsp ground nutmeg
- 1 tsp dried oregano
- 1 tsp salt
- ½ tsp black pepper
For the béchamel
- 4 tbsp unsalted butter
- ¼ cup all-purpose flour
- 2 ½ cups whole milk, warmed
- ¼ tsp ground nutmeg
- ½ tsp salt
- 2 large egg yolks
- ½ cup grated parmesan cheese or kefalotyri cheese
Instructions
- 1
Preheat the oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
- 2
Bring a large pot of well-salted water to a boil. Cook the pasta until just shy of al dente — tender but with a firm, chalky center — about 2 minutes less than the package directions. Drain in a colander and return to the pot. Toss with 1 tbsp olive oil to prevent sticking and let cool for 5 minutes.
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