Perfect Pastitsio Vegetarian
Indulge in the comforting layers of "Perfect Pastitsio Vegetarian," a meat-free twist on the classic Greek casserole that’s as hearty as it is flavorful. This recipe features penne pasta tossed with a richly spiced vegetable ragu made from zucchini, mushrooms, carrots, and a hint of cinnamon and nutmeg, bringing warming Mediterranean notes to the dish. Topped with a luxuriously creamy Parmesan-infused béchamel sauce, this vegetarian pastitsio is baked to golden perfection for a crowd-pleasing meal. With detailed steps and easy-to-find ingredients, this recipe suits weeknight dinners or special occasions alike. Whether served as a standalone entrée or paired with a crisp salad, it’s a delicious way to savor bold flavors in a vegetarian format. Ideal for make-ahead meals or meal prep, this comfort food classic is sure to become a family favorite!
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Recipe Information
Ingredients
- 400 grams Penne pasta
- 3 tablespoons Olive oil
- 1 medium Yellow onion, finely chopped
- 3 cloves Garlic cloves, minced
- 1 medium Carrot, finely diced
- 1 medium Zucchini, finely diced
- 250 grams Button mushrooms, finely chopped
- 400 grams Canned crushed tomatoes
- 2 tablespoons Tomato paste
- 250 milliliters Vegetable stock
- 0.5 teaspoons Ground cinnamon
- 0.25 teaspoons Ground nutmeg
- 1 teaspoons Dried oregano
- 1 teaspoons Salt
- 0.5 teaspoons Black pepper
- 50 grams Parmesan cheese, grated (optional, for vegetarian versions that allow cheese)
- 4 tablespoons All-purpose flour
- 3 tablespoons Unsalted butter
- 500 milliliters Whole milk
- 2 large Egg yolks
- 50 grams Grated Parmesan cheese (for béchamel)
Instructions
Preheat your oven to 180°C (350°F). Grease a 9x13-inch baking dish and set aside.
Cook the pasta in salted boiling water until al dente, according to package instructions. Drain and set aside.
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the onion and cook for about 3 minutes until softened.
Add the minced garlic, carrot, zucchini, and mushrooms to the skillet. Sauté for 5-6 minutes until the vegetables are softened and slightly caramelized.
Stir in the crushed tomatoes, tomato paste, vegetable stock, cinnamon, nutmeg, oregano, salt, and black pepper. Allow the mixture to simmer gently for 10 minutes, stirring occasionally, until thickened. Adjust seasoning to taste. Remove from heat.
While the vegetable sauce is simmering, prepare the béchamel. In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes until a smooth roux forms.
Gradually whisk in the milk, ensuring there are no lumps. Cook over medium heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon.
Remove the béchamel from heat. Allow it to cool slightly, then stir in the egg yolks and grated Parmesan cheese. Mix until smooth.
To assemble, layer half of the cooked pasta at the bottom of the greased baking dish. Spread the vegetable sauce evenly over the pasta. Sprinkle with Parmesan cheese, if using. Add the remaining pasta as the next layer.
Pour the béchamel sauce over the top layer of pasta, ensuring it is evenly spread. Use a spatula to smooth the surface.
Bake in the preheated oven for 35-40 minutes, or until the top is golden and bubbling.
Allow the pastitsio to rest for 10-15 minutes before slicing and serving. Enjoy!
Nutrition Facts
Calories |
2677 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 138.0 g | 177% | |
| Saturated Fat | 60.7 g | 304% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 599 mg | 200% | |
| Sodium | 5914 mg | 257% | |
| Total Carbohydrate | 260.2 g | 95% | |
| Dietary Fiber | 27.9 g | 100% | |
| Total Sugars | 70.4 g | ||
| Protein | 110.0 g | 220% | |
| Vitamin D | 8.9 mcg | 44% | |
| Calcium | 2118 mg | 163% | |
| Iron | 14.1 mg | 78% | |
| Potassium | 4750 mg | 101% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
