One-Skillet Pastitsio

Ingredients

• 1 tbsp canola oil
• 2 cup chopped yellow onion (from 1 large onion)
• 12 oz 93%-lean ground sirloin
• 3 garlic cloves, chopped (about 1 1/2 tablespoons)
• 1 tsp dried oregano
• 1/2 tsp kosher salt
• 1/4 tsp ground cinnamon
• 1/8 tsp ground nutmeg
• 2 tbsp all-purpose flour
• 2 cup 1% low-fat milk
• 1 cup unsalted chicken stock
• 1 (15 ounce) can no-salt-added diced tomatoes, undrained
• 3 oz 1/3-less-fat cream cheese
• 1 oz Parmesan cheese, grated (about 1/4 cup)
• 10 oz uncooked whole-grain penne pasta (such as Ronzoni Healthy Harvest)
• 3/4 cup low-moisture, part-skim, pre-shredded mozzarella cheese

Instructions

1. Heat oil in a high-sided 12-inch skillet over medium-high. Add onion and cook, stirring often, until softened and browned, 6 to 8 minutes. Add beef, garlic, oregano, salt, cinnamon and nutmeg; cook, stirring often, until meat is browned, 5 to 6 minutes. Stir in flour and cook, stirring constantly, 1 minute. Add milk, stock and tomatoes and stir with a wooden spoon to loosen browned bits from bottom of skillet. Add cream cheese and Parmesan cheese and cook, stirring constantly, until cheese is melted. Let mixture come to a low boil.
2. Stir in uncooked pasta, ensuring all pasta is submerged. Reduce heat to medium and cook, stirring often, until pasta is just tender, 9 to 11 minutes. Sprinkle with mozzarella; cover and remove from heat. Let stand until mozzarella melts, about 5 minutes. Serve hot.