 |
| This is incredible |
INGREDIENTS
8 ounces uncooked ziti pasta
2 tsp EVOO
1 1/2 lbs fresh cremini mushrooms quartered
3 garlic cloves, pressed
1 jar marinara sauce
1 Tbsp butter
1/2 tsp Cinnamon Plus Spice Blend (Pampered Chef), or pumpkin pie spice
1/4 tsp coarsely ground black pepper
1 ounce Parmesan cheese, grated
CUSTARD
1/4 cup butter (1/2 stick)
1/2 cup all-purpose flour
3 cups milk,divided
1/4 tsp salt
1/4 tsp coarsely ground black pepper
3 eggs, lightly beaten
1 ounce Parmesan cheese, grated
2 Tbsp chopped fresh parsley
DIRECTIONS
PREP TIME 30 MINUTES TOTAL TIME 1 HOUR YIELD 8 SERVINGS CALORIES 400
1. Preheat oven to 375 F. Bring water to boil. Add pasta; cook, uncovered, 5 minutes, stirring occasionally. Drain and set aside. this ensures it doesn't overcook when pastitsio is baked.
2. For sauce, heat oil in Skillet over medium-high heat 1 to3 minutes or until shimmering. Add mushrooms and pressed garlic; cook, uncovered, 8 to 10 minutes or until mushrooms are browned, stirring occasionally. Add marinara sauce, butter, spice blend and black pepper; cook 2 to 3 minutes or until mixture somes to a simmer, stirring occasionally. Add pasta; toss to coat Remove Skillet from heat; sprinkle with Parmesan cheese.
3. Meanwhile, for custard, melt butter in clean Saucepan over medium-high heat; whisk in flour. Gradually add 1 cup of the milk; whisk until smooth. Add remaining 2 cups milk, salt and black pepper; bring mixture to a simmer, whisking constantly. Reduce heat to medium low; cook 3 to 4 minutes or until thickened, whisking frequently. Remove Saucepan from heat; cook 5 minutes. Slowly add eggs, one at a time, whisking well after each addition.
4. Slowly pour custard over pasta, spreading evenly. Sprinkle with parmesan cheese. Bake, uncovered 25 to 30 minutes or until center is set. Carefully remove Skillet from oven; let stand, uncovered 15 minutes, helps set the custard layer. Garnish with parsley.
No comments:
Post a Comment