Vegetarian Pastitsio

Vegetarian Pastitsio is a delightful dish that combines the comforting essence of baked pasta with Mediterranean flair. This classic Greek recipe is usually made with ground meat, but we’re transforming it into a delectable vegetarian version that everyone can enjoy. Layered with tender pasta, robust vegetables, and a creamy béchamel sauce, this dish is not only filling but also packed with flavor. It’s perfect for gatherings, casual family meals, or simply to treat yourself.

Recipe Information

• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour 5 minutes
• Servings: 6
• Difficulty Level: Medium

Nutrition Information

• Calories per serving: 400
• Protein: 15 grams
• Carbohydrates: 50 grams
• Fat: 18 grams
• Fiber: 4 grams
• Sugar: 5 grams
• Sodium: 450 mg

Why Make This Vegetarian Pastitsio

Making Vegetarian Pastitsio is a wonderful way to enjoy a comforting and hearty meal without meat. The combination of pasta with a rich tomato sauce and creamy béchamel sauce creates a satisfying dish that’s both delicious and healthy. Plus, it’s versatile; you can add your favorite vegetables or cheeses to make it your own! This recipe is not only a great source of nutrients but also a fantastic way to impress your friends and family at your next dinner party or potluck.

How to Make Vegetarian Pastitsio

Step 1: Preparation

Preheat your oven to 350°F (175°C). Begin by cooking the pasta according to the package instructions until it is al dente. Once ready, drain the pasta and set it aside.

Step 2: Mixing

In a large skillet, add 2 tablespoons of olive oil and heat it over medium heat. Once hot, add the chopped onion and minced garlic, sautéing until they become translucent and fragrant, about 3-4 minutes.

Step 3: Cooking

Stir in the diced zucchini and bell pepper, cooking them until they soften, approximately 5 minutes. Next, pour in the can of crushed tomatoes, followed by oregano, cinnamon, and a pinch of salt and pepper. Let this mixture simmer for about 10 minutes to allow the flavors to meld.

Step 4: Finishing

In a greased baking dish, layer half of the cooked pasta at the bottom. Top it with the vegetable mixture, followed by the remaining pasta. Pour the béchamel sauce evenly over the top and sprinkle with shredded mozzarella cheese. Bake in the preheated oven for 30-35 minutes, or until the cheese is bubbly and golden. Once done, let it cool for a few minutes before garnishing it with fresh parsley and serving.

How to Serve Vegetarian Pastitsio

Vegetarian Pastitsio is best served warm and can be enjoyed on its own or paired with a side salad for a complete meal. A simple green salad dressed with a light vinaigrette complements the richness of the dish wonderfully. For added flavor, consider pairing it with a glass of crisp white wine.

How to Store Vegetarian Pastitsio

Leftovers can be refrigerated in an airtight container for up to 3 days. To reheat, simply pop it back in the oven at 350°F (175°C) until warmed through. You can also freeze this dish for up to 2 months. Just make sure to thaw it overnight in the fridge before reheating.

Expert Tips for Perfect Vegetarian Pastitsio

• Fresh Herbs: To elevate the flavor, consider adding fresh herbs like basil or parsley to the vegetable mixture.
• Pasta Choice: While any pasta works, tubular pasta like penne or ziti holds the sauce beautifully.
• Béchamel Sauce: If you’d rather make your own béchamel, it’s quite easy! Just cook equal parts butter and flour, then whisk in milk until thickened.

Delicious Variations

Feel free to customize your Vegetarian Pastitsio! Here are a few ideas:

• Cheese Swap: Try using feta or a blend of cheeses for a tangier flavor.
• Extra Veggies: Add spinach, eggplant, or mushrooms to enhance the dish’s nutritional profile.
• Gluten-Free Option: Substitute regular pasta with gluten-free pasta to suit dietary needs.

Frequently Asked Questions

• Can I make this dish ahead of time?
  Yes! You can prepare it a day in advance; just cover it and store it in the fridge. Bake it right before serving.

• What can I use instead of béchamel sauce?
  If you’re short on time, you can purchase pre-made béchamel or use a creamy vegan sauce made from blended cashews.

• How spicy is this dish?
  This Vegetarian Pastitsio is not spicy unless you add chili flakes or hot sauce, so it’s suitable for all spice tolerance levels.

• Can I use leftovers for other recipes?
  Definitely! Leftover Pastitsio can be repurposed into a pasta bake or incorporated into a vegetable soup for added flavor.

• What do I serve with Vegetarian Pastitsio?
  A light salad or crusty bread pairs well with this dish to balance its richness.

Conclusion

Vegetarian Pastitsio is a delightful dish that marries comforting elements with vibrant, wholesome flavors. It’s perfect for serving during special occasions or cozy weeknight dinners. With its layers of pastas, vegetables, and creamy béchamel, you’ll surely want to try making it multiple times! Dive into this satisfying recipe and impress your loved ones with your culinary skills; they won’t be able to resist a second helping!

Vegetarian Pastitsio

---

• Author: lydia
• Total Time: 65 minutes
• Yield: 6 servings 1x
• Diet: Vegetarian

Print Recipe

Pin Recipe

Description

A delightful vegetarian version of the classic Greek pastitsio, combining baked pasta, robust vegetables, and creamy béchamel sauce.

---

Ingredients

Scale 1x2x3x

• 1 lb tubular pasta (penne or ziti)
• 2 tablespoons olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 zucchini, diced
• 1 bell pepper, diced
• 1 can (14 oz) crushed tomatoes
• 1 teaspoon dried oregano
• 1/2 teaspoon ground cinnamon
• Salt and pepper to taste
• 2 cups béchamel sauce
• 1 cup shredded mozzarella cheese
• Fresh parsley for garnish

Cook Mode Prevent your screen from going dark

---

Instructions

1. Preheat your oven to 350°F (175°C). Cook the pasta according to package instructions until al dente, then drain and set aside.
2. In a large skillet, heat olive oil over medium heat. Add chopped onion and minced garlic, and sauté until translucent, about 3-4 minutes.
3. Stir in diced zucchini and bell pepper, cooking until softened, approximately 5 minutes. Add crushed tomatoes, oregano, cinnamon, salt, and pepper. Simmer for about 10 minutes.
4. In a greased baking dish, layer half of the cooked pasta. Top with the vegetable mixture and then the remaining pasta. Pour béchamel sauce over the top and sprinkle with mozzarella. Bake for 30-35 minutes until cheese is bubbly and golden.
5. Let cool for a few minutes, garnish with fresh parsley, and serve warm.

Notes

Leftovers can be refrigerated for up to 3 days or frozen for up to 2 months. Reheat in the oven at 350°F until warmed through.

• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Category: Main Course
• Method: Baking
• Cuisine: Greek

Nutrition

• Serving Size: 1 serving
• Calories: 400
• Sugar: 5g
• Sodium: 450mg
• Fat: 18g
• Saturated Fat: 7g
• Unsaturated Fat: 11g
• Trans Fat: 0g
• Carbohydrates: 50g
• Fiber: 4g
• Protein: 15g
• Cholesterol: 30mg