My Life in Evolution: Like Moussaka but Completely Different, Almost

As with most Greek food I have had, it is both strange and delicious. In searching for a Weight Watcher recipe, I found that I have in my possession a weight watcher cookbook. It isn't for Points+ but with all the necessary nutritional information on the bottom of the page and checking the recipe in the recipe builder on their etools, I did determine that this thing of lovelyness is 8 Points+ which isn't bad. This reminds me of Moussaka, except with beef and spaghetti noodles instead of eggplant and potatoes. So as you can see almost identical ;-)

PASTITSIO

from Weight Watchers "Take-Out Tonight"

3 cups Milk (1% or 2%, I used 1%)

1/4 cup Cornstarch

3 Large Eggs, lightly beaten

8 Tbsp Grated Parmesan

3/4 tsp Salt

1/4 tsp Freshly Ground Pepper*

1/8 tsp Ground Nutmeg*

1/2 lb Spaghetti

1 tbsp Olive Oil

1 Large Onion, diced

3/4 lb Lean ground beef (I used a full pound and it didn't affect the points)

1 lb Plum or Roma Tomatoes, chopped

2 Cloves Garlic, minced*

3/4 tsp Ground Cinnamon*

*I found the recipe needing a bit more flavour, so I would increase the spices would improve the recipe.

~Preheat oven to 350F

~Spray a 7x11 inch baking dish with non-stick spray

~Bring a large pot of salted water to the boil, add speghetti and cook according to package directions, drain and set aside.

~To make the white sauce, combine milk, cornstarch, and eggs in a large saucepan, cook over low heat, stirring constantly, until thickened, 7-9 minutes. Remove from heat and whisk in 6 tbsp parmesan, 1/4 tsp salt, 1/8 tsp pepper*, and the nutmeg*. Cover and set aside.

~To make the meat filling, heat a large skillet over med-high heat. Swirl the oil and then add the onions. Cook, stirring occasionally until the onion is softened, 4-6 minutes. Add beef, and garlic*, breaking the meat up with a wooden spoon, until browned, 5-6 minutes, Stir in the tomatoes, cinnamon*, 1/2 tsp salt, and 1/8 tsp pepper*. Cook, stirring often, until the liquid from the tomatoes has evaporated (mostly, I got impatient but it still worked well) 4-5 minutes.

~Arrange half the of the spaghetti in an even layer on the bottom of the baking pan. Top with all the meat filling, then top with remaining half of the spaghetti. Spread the white sauce evenly over the spaghetti, sprinkle sauce with remaining 2 tbsp of Parmesan. Bake until the top is golden, 30-35 minutes. Let cool 5 minutes before serving.