Description
A hearty and flavorful vegetarian version of the traditional Greek pastitsio, featuring layers of pasta, rich tomato sauce, and creamy béchamel.
Ingredients
Scale
- 12 oz. pasta (such as penne or rigatoni)
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 bell pepper, chopped
- 1 zucchini, diced
- 1 carrot, grated
- 1 can (14 oz.) diced tomatoes
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
- 2 cups béchamel sauce
- 1 cup grated cheese (such as Parmesan or a vegetarian alternative)
Instructions
- Preheat the oven to 350°F (175°C).
- Cook the pasta according to package instructions until al dente. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add onion and garlic, sautéing until translucent.
- Add bell pepper, zucchini, and carrot, cooking until softened.
- Stir in diced tomatoes, oregano, basil, salt, and pepper. Simmer for 10 minutes.
- In a large baking dish, layer half of the pasta, followed by the vegetable mixture, and then the remaining pasta.
- Pour the béchamel sauce over the top and sprinkle with grated cheese.
- Bake in the preheated oven for 30-35 minutes, or until golden and bubbly.
- Let cool for a few minutes before serving.
Notes
- For a spicier version, add red pepper flakes to the vegetable mixture.
- Feel free to customize the vegetables based on your preference or seasonal availability.
- This dish can be made ahead of time and stored in the refrigerator before baking.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Greek
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 5g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 30mg
Keywords: Vegetarian Pastitsio, Greek Pasta Bake, Vegetarian Recipes