PCOS Friendly Pastitsio

Total time2 hr

Prep time30 min

Cook time1 hr 15 min

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Ingredients

8 servings

For the pasta

1 lb tubular pasta (such as bucatini, ziti, or penne)
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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)
Chef's tip
Ground chicken is often leaner than ground beef and can dry out more quickly. When browning it, add a little oil if needed and keep the pan juices unless the recipe says to drain them. Cook just until it reaches 165°F (74°C).
1 can (14 oz) crushed tomatoes
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
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
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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