Replacing real eggs with egg substitute in this fabulous Greek dish significantly reduces the amount of cholesterol normally found here.
Makes 6 servings
|8||ounces uncooked elbow macaroni|
|1/2||cup cholesterol-free egg substitute|
|1/4||teaspoon ground nutmeg|
|3/4||pound lean ground lamb, beef or turkey|
|1/2||cup chopped onion|
|1||clove garlic, minced|
|1||can (8 ounces) tomato sauce|
|3/4||teaspoon dried mint leaves|
|1/2||teaspoon dried oregano leaves|
|1/2||teaspoon black pepper|
|1/8||teaspoon ground cinnamon|
|2||teaspoons reduced-fat margarine|
|3||tablespoons all-purpose flour|
|1-1/2||cups fat-free (skim) milk|
|2||tablespoons grated Parmesan cheese|
- Cook pasta according to package directions, omitting salt. Drain and transfer to medium bowl; stir in egg substitute and nutmeg.
- Lightly spray bottom of 9-inch square baking dish with nonstick cooking spray. Spread pasta mixture in bottom of baking dish. Set aside.
- Preheat oven to 350°F. Cook ground lamb, onion and garlic in large nonstick skillet over medium heat until lamb is no longer pink. Stir in tomato sauce, mint, oregano, black pepper and cinnamon. Reduce heat and simmer 10 minutes; spread over pasta.
- Melt margarine in small nonstick saucepan. Add flour. Stir constantly for 1 minute. Whisk in milk. Cook, stirring constantly, until thickened, about 6 minutes; spread over meat mixture. Sprinkle with Parmesan cheese. Bake 30 to 40 minutes or until set.
|Saturated Fat||2 g|
|Total Fat||5 g|
|Calories from Fat||15 %|
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