Description
This Vegetarian Pastitsio is a delicious Greek-inspired pasta bake featuring penne pasta layered with a savory tomato-vegetable sauce and topped with a creamy, rich béchamel sauce. It’s a comforting and hearty meatless casserole perfect for a satisfying main course, with warm spices like cinnamon and nutmeg adding depth to the flavors. Ideal for vegetarians and those craving authentic Greek comfort food.
Ingredients
Scale
Pasta and Vegetable Sauce
- 12 oz penne or ziti pasta
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 medium zucchini, diced
- 1 cup mushrooms, chopped
- 1 (14 oz) can crushed tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon dried oregano
- ½ teaspoon cinnamon
- ¼ teaspoon ground nutmeg
- Salt and pepper to taste
- 2 tablespoons chopped parsley
- 1 cup crumbled feta cheese (optional)
Béchamel Sauce
- 4 tablespoons butter
- ¼ cup all-purpose flour
- 2 ½ cups milk, warmed
- ¼ teaspoon ground nutmeg
- Salt and pepper to taste
- ½ cup grated Parmesan cheese
- 1 large egg, lightly beaten
Instructions
- Prepare the pasta: Preheat the oven to 375°F (190°C). Cook the pasta in salted boiling water until just al dente, about 8-10 minutes. Drain and set aside.
- Make the vegetable sauce: In a large skillet, heat olive oil over medium heat. Add the diced onion and cook for 2-3 minutes until softened. Add the minced garlic, diced zucchini, and chopped mushrooms, cooking until the vegetables are tender, about 5 minutes. Stir in crushed tomatoes, tomato paste, oregano, cinnamon, nutmeg, salt, and pepper. Let the mixture simmer uncovered for 10-12 minutes until slightly thickened. Stir in chopped parsley, then remove from heat.
- Prepare the béchamel sauce: In a medium saucepan, melt butter over medium heat. Whisk in the flour and cook for 1 minute to form a roux. Gradually whisk in the warmed milk, continuing to whisk until the sauce thickens, about 5-6 minutes. Season with ground nutmeg, salt, and pepper. Remove from heat and stir in grated Parmesan cheese. Slowly whisk in the beaten egg to enrich the sauce, combining thoroughly.
- Assemble the pastitsio: Grease a 9×13-inch baking dish. Layer half of the cooked pasta in the bottom of the dish. Spread the tomato-vegetable mixture evenly over the pasta, then top with the remaining pasta. Pour the béchamel sauce evenly over the top layer. Optionally, sprinkle additional Parmesan cheese or crumbled feta cheese over the béchamel for extra flavor.
- Bake and serve: Place the assembled pastitsio in the preheated oven and bake for 35-40 minutes, or until the top is golden brown and bubbling. Remove from the oven and let it rest for 10 minutes before serving to allow it to set.
Notes
- This dish can be prepped ahead and baked when ready to serve, making it ideal for meal planning or entertaining.
- For extra protein, try adding cooked lentils to the tomato-vegetable sauce before assembling.
- Leftovers keep well in the refrigerator for up to 4 days and can be reheated gently in the oven or microwave.
