Pastitsio- Greek Lasagna
Serves 8
Ingredients
- 1 lb dry rigatoni, cooked according to package directions
- 2 Tbsps butter
- 1/2 cup shredded parmesan cheese
- 3 eggs, beaten
- Ground nutmeg
- Salt and pepper
- 1 tsp minced garlic
- 1 lb ground lamb (or beef)
- 2 cups prepared vidalia onion with roasted garlic pasta sauce
- 1 box Birds Eye® Garden Peas (10 oz), thawed
- 1 jar prepared Alfredo sauce (15 oz)
Directions
Preheat oven to 350°F. In a large bowl, toss cooked rigatoni with butter, ¼ cup shredded Parmesan cheese, eggs and nutmeg and stir until well coated. Season with salt and pepper, set aside. In a large skillet over HIGH heat, cook garlic and ground lamb, until no longer pink, 5-8 minutes. Drain fat. Stir in pasta sauce and cook on MEDIUM heat until heated through, about 5 minutes; set aside. Coat a 9 x 13-inch baking pan with cooking spray. Pour ½ of the rigatoni in the bottom of the baking pan. Spread meat sauce over pasta. Sprinkle with the garden peas. Top with remaining rigatoni. Spread with Alfredo sauce and sprinkle with remaining cheese. Cover and bake for 50 minutes; uncover and bake for an additional 10 minutes. Let stand 10 minutes before serving.
