Lamb Pastitsio

This recipe was delicious! (I must admit, the pictured does not justice to the dish)  Ground beef could actually be used, but to me the ground lamb made the dish.  I used rice noodles, because I am trying to go wheat free.  This is the reason why the noodles looked mushy. 

Easy to make, and ethnic tasting.... tastes better the second day!

Makes 6 adult servings

8 oz uncooked penne pasta
1 lb ground lamb or sirloin
1 tablespoon olive oil
1  onions or shallots  (I used shallots since I am not a big fan of onion flavor)
5 minced garlic cloves
1/2 teaspoon salt
1 tablespoon flour
2 cups fat free milk
1  14.5 oz can diced tomatoes, drained
7 oz low fat cream cheese
1/4 cup part skim shredded mozzarella cheese
2 tablespoons chopped fresh parsley

• Turn oven on to 350 degrees
• Cook pasta, drain and set aside
• In a large skillet, coat with cooking spray.  Add lamb to pan, saute until browned, crumbling.  Remove meat from pan and drain
• Wipe pan clean with paper towels
• Add oil to pan.  Add onion and saute for 4 minutes
• Add garlic and saute for 1 minute, stirring constantly
• Add lamb and sprinkle with salt
• Add flour and cook for 1 minutes
• Stir in milk tomatoes and cream cheese.  Stir until smooth
• Bring to a simmer and cook 2 more minutes, or until thoroughly heated
• Stir in pasta
• Spoon mixture into 13 x 9 inch pan (which has been coated with cooking spray)
• Sprinkle with cheese
• Bake until melted
• Sprinkle with parsley

-Queenie Cuisine