Greek Pastitsio Casserole

12 ounces penne pasta
1 pound ground turkey or ground sirloin
1 1/2 cups chopped yellow onion (from about 1 large onion)
5 garlic cloves, finely minced
3/4 teaspoon salt
2 tablespoons all-purpose flour
8 ounces light cream cheese
2 cups milk, 1% of skim work great
1/8 teaspoon nutmeg
1 (14.5-ounce) can diced tomatoes, drained
1 cup shredded part-skim mozzarella cheese
2 tablespoons chopped fresh flat-leaf parsley

Coat a 9X13-inch baking dish with cooking spray and set aside. Preheat the broiler.

In a large pot of lightly salted, boiling water, cook the penne pasta according to package directions.

While the pasta is cooking, heat a large 12-inch skillet over medium heat. Add beef or turkey to the pan with the diced onions and 1 teaspoon salt and 1 teaspoon pepper. Cook, stirring to break up the meat into small pieces, until the meat is cooked through. Drain excess grease from the meat. Add the garlic and cook until fragrant, another minute or so. Sprinkle the flour over the meat mixture, stirring to combine, and cook for 1-2 minutes over medium heat. Add the cream cheese in pieces, scattering it over the meat. Let it melt into the meat and stir to combine. Whisk or stir in the milk, nutmeg and tomatoes. Stir to combine well and bring the mixture to a simmer. Cook 5-6 minutes until the mixture is slightly thickened and is thoroughly heated through.

Stir in the pasta and spoon the pasta mixture into the prepared pan. Sprinkle the mozzarella cheese evenly over the pasta and broil for about 3-5 minutes (watching carefully so it doesn’t burn!). Remove from the oven and sprinkle with parsley. Let it stand fora bout 5 minutes before serving.

Audrey's little note: serve with PW Greek Salad.

from: My Kitchen Cafe

PW Greek Salad

1 head Romaine lettuce, chopped
4 whole ripe tomatoes, cut into six wedges each, then each wedge cut in half
1 whole (large) cucumber, peeled, cut into fourths lengthwise, & chopped
1/2 whole red onion, sliced very thin
30 whole pitted Kalamata olives, cut in half lengthwise
6 ounces, crumbled feta cheese
Fresh parsley, roughly chopped
1/4 cup olive oil
2 Tbsp. red wine vinegar
1 tsp. Sugar (more to taste
1 clove garlic, minced
6 whole Kalamata olives (extra), chopped fine
1/4 teaspoon salt
Freshly ground black pepper
1 whole lemon

Add chopped lettuce, tomato wedges, cucumber chunks, onion slices, halved Kalamata olives, half the feta, and parsley to a large bowl.

Combine olive oil, vinegar, sugar, garlic, salt, pepper, and chopped olives in a bowl. Whisk together until combined. Taste and adjust seasonings (I almost always add a little sugar.)

Pour dressing over salad ingredients, then add salt and pepper. Toss with tongs or clean hands. Just before serving, top with additional feta and squeeze a little lemon juice over the top.

from: the Pioneer Woman