Description
A delightful vegetarian version of the classic Greek pastitsio, combining baked pasta, robust vegetables, and creamy béchamel sauce.
Ingredients
Scale
- 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
Instructions
- Preheat your oven to 350°F (175°C). Cook the pasta according to package instructions until al dente, then drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add chopped onion and minced garlic, and sauté until translucent, about 3-4 minutes.
- 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.
- 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.
- 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