Wild Mushroom Pastitsio
You can never have too many main course recipes, so give Wild Mushroom Pastitsio Head to the store and pick up onion, flour, butter, and a few other things to make it today. To use up the kosher salt you could follow this main course with the Low Fat Crumbs Cake (Kosher-Dairy) as a dessert. From preparation to the plate, this recipe takes roughly 1 hour and 3 minutes.
Heat 1 tablespoon oil in a Dutch oven over medium-high heat; swirl to coat.
Add onion and garlic; saut for 3 minutes or until tender.
Add mushrooms. Cook for 8 minutes or until liquid almost evaporates. Stir in oregano, 1/4 teaspoon salt, black pepper, nutmeg, and tomato sauce. Cook 2 minutes, stirring frequently.
Remove from heat; set aside.
Combine eggs and parsley in a large bowl.
Heat the remaining 1 teaspoon oil and butter in a medium saucepan over medium heat.
Sprinkle flour evenly into pan; cook 2 minutes, stirring constantly. Gradually add milk to flour mixture, stirring with a whisk until smooth. Bring to a boil; cook 2 minutes or until thickened, stirring frequently.
Remove from heat; let stand 4 minutes. Stir in remaining 1/4 teaspoon salt and 1 cup cheese. Gradually add hot milk mixture to egg mixture, stirring constantly with a whisk.
Add pasta to milk mixture; toss to combine.
Spread 2 cups pasta mixture in an 11 x 7-inch baking dish coated with cooking spray. Top with mushroom mixture. Top with remaining pasta mixture. Cover with foil coated with cooking spray.
Bake at 350 for 30 minutes.
Remove foil; sprinkle with remaining 1/2 cup cheese.
Broil 5 minutes or until cheese melts.