8 oz. elbow macaroni or mini penne pasta
2 tsp. olive oil
1 onion, finely chopped
9 oz. extra lean ground lamb or beef
1/2 tsp. cinnamon
1 cup chicken broth
1/2 cup dry red wine
2 tbs. tomato paste
1 bay leaf
salt and pepper to taste
1/4 cup all-purpose flour
2 cups low fat (1%) milk, heated to just below boiling
1/4 tsp. ground nutmeg
1/2 tsp. salt
1/4 tsp. white pepper
1/2 cup egg substitute
3/4 cup grated Parmesan cheese, divided
1/4 cup unseasoned bread crumbs
cooking spray
In a large skillet, heat the oil over medium-high heat, add the onion and saute' 2 to 3 minutes, until softened. Add the ground lamb, breaking up the meat so its crumbly, and cook for about 5 minutes, until it's no longer pink. Add the cinnamon, chicken broth, wine, tomato paste and bay leaf. Turn heat down to medium-low and simmer, uncovered, for 15 minutes. Remove bay leaf. Add salt and pepper to taste. Set aside. The sauce should be soupy. If it is too thick, add some water or chicken broth before assembling the pastitsio.
Melt the butter in a small saucepan over medium heat. Sprinkle in the flour and cook, stirring constantly, about 1 minute. Turn heat up to medium-high. Gradually add the hot milk and cook while stirring with a wire whisk until thickened and bubbly, about 6 to 8 minutes. Stir in the nutmeg, salt and white pepper. Remove from heat.
Put the egg substitute in a small bowl. Whisk in about 1 cup of the hot cream sauce, then pour the egg/sauce mixture back into the saucepan and whisk until smooth. Set aside.
To assemble the pastitsio, spread half the pasta into the prepared baking dish. Top with the lamb mixture. Sprinkle with 4 tbs. grated Parmesan cheese, and then with the remaining pasta. Spread the cream sauce evenly over all. Combine the remaining 1/2 cup grated Parmesan cheese with the bread crumbs and sprinkle evenly over the top of the pastitsio. Spray lightly with cooking spray. Bake uncovered until set and top is nicely browned, about 30- 40 minutes. Cut into 8 squares and serve. One serving is 8 points.