Ingredients

  • ½ pound (about 2 cups) dry macaroni
  • 1 cup dry lentils
  • 1 tablespoon canola oil
  • 1 small onion, finely chopped
  • ¼ cup white wine
  • ½ teaspoon ground cinnamon
  • 1 8-ounce can no-salt-added tomato sauce
  • 1 cup evaporated skim milk
  • 2 tablespoons oat bran
  • Pinch nutmeg
  • 1 cup grated reduced-fat cheese substitute
  • Nutritional Information
    • Nutritional analysis per serving (8 servings)

      304 calories; 9 grams fat; 0 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 43 grams carbohydrates; 5 grams dietary fiber; 4 grams sugars; 12 grams protein; 0 milligrams cholesterol; 344 milligrams sodium

    • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

8 servings

Preparation

  1. Cook the macaroni in enough boiling water to cover for about 10 minutes, and drain. Cool under cold running water and reserve.
  2. Cook the lentils in 4 cups boiling water for about 25 minutes or until tender. Drain.
  3. Preheat oven to 350 degrees.
  4. In a large skillet heat the oil. When hot, add the onion, and saute for 2 minutes. Add the wine, and simmer for 10 minutes or until the wine has evaporated and the onion is tender. Add the cinnamon, tomato sauce and lentils; simmer for 3 to 4 minutes.
  5. In a medium-size saucepan heat the milk. Whisk in the oat bran and nutmeg, and simmer for 1 minute, stirring constantly; remove from the heat. Stir the macaroni into the milk mixture, and mix well.
  6. Spoon half the macaroni mixture onto the bottom of a 9-inch-square baking pan. Spoon half the lentil mixture on top, spreading evenly. Repeat with the remaining macaroni and lentils. Sprinkle on the cheese. Cover with foil, and bake for 15 minutes or until the pastitsio is hot.

45 minutes

Dining and Cooking