Vegetarian Pastitsio

main meals

POINTS® Value: 5
Servings: 8

Ingredients
3 cup fat-free skim milk
3/4 tsp ground cinnamon
1/8 tsp ground nutmeg
1/8 tsp black pepper
3/4 tsp table salt
1 Tbsp olive oil
2 clove garlic clove(s), peeled and minced
1 medium onion(s), chopped
1/4 cup cornstarch
8 oz uncooked whole-wheat spaghetti
3 egg, lightly beaten
2 cup plum tomato(es), chopped (about 2 Cups)
8 Tbsp reduced fat parmesan cheese
12 oz meatless soy crumbles

Instructions
Preheat oven to 350 degrees. Spray a 7x11" baking dish with non-stick spray; set aside.

To make the white sauce, combine the milk, cornstarch and eggs in a large saucepan. cook over low heat, stirring constantly, until thickened, 7-9 minutes. Remove from the heat and stir in 6 T of the Parmesan Cheese, 1/4 t of the salt, 1/8 t of the pepper, and the nutmeg; cover and set aside.

Bring a large pot of lightly salted water to a boil. Add spaghetti and cook according to package directions. Drain and set aside.

To make the filling, heat a large nonstick skillet over medium-high heat. Swirl in the oil, then add the onion. Cook, stirring occasionally, until the onion is softened, 4-6 minutes. Add the soy crumbles and cook, breaking up until browned, 5-6 minutes. Stir in the tomatoes, garlic, cinnamon, and the remaining 1/2 t salt and 1/8 t pepper. Cook, stirring often, until the liquid from the tomatoes evaporates, 4-5 minutes.

Assembly
Arrange half of the cooked spaghetti in an even layer on the bottom of the baking pan. Top with the filling, then top with the remaining spaghetti. Spread the white sauce evenly over the spaghetti. Sprinkle sauce with the remaining parmesan cheese. Bake until top is golden, 30-35 minutes. Cool at least 5 minutes before serving.