Vegetable Pastitsio

Name: Vegetable Pastitsio
Total time: 2700 s
Yield: Serves 4 servings
Cuisine: American
Ingredients: 1 large eggplant; 4 large mushrooms; 1 large onion; 1 can tomato sauce; Dried basil; Salt; Pepper; White wine (for deglazing); 1/2 box penne pasta; 1 bouillon cube; 1 packet store-bought béchamel mix; 2 cups milk (500 ml) for the béchamel; Grated ricotta salata cheese

Βάσω Αντ @vasoant

You could also call this a vegetarian pastitsio to make it sound a bit fancier. 😋

Βάσω Αντ @vasoant

You could also call this a vegetarian pastitsio to make it sound a bit fancier. 😋

Saved

Ingredients

45 minutes

Serves 4 servings

1large eggplant
4large mushrooms
1large onion
1 cantomato sauce
Dried basil
Salt
Pepper
White wine (for deglazing)
1/2 boxpenne pasta
1bouillon cube
1 packetstore-bought béchamel mix
2 cupsmilk (500 ml) for the béchamel
Grated ricotta salata cheese

Saved

Steps

45 minutes

1

Cut the vegetables into small cubes and sauté them in a little oil.
2

Deglaze with white wine, then add salt, pepper, and dried basil.
3

Once the wine has evaporated, add the tomato sauce and a little water. Let it simmer.
4

Meanwhile, cook the penne pasta according to the package instructions in salted water with the bouillon cube.
5

Prepare the béchamel by mixing the packet with the milk using a mixer, following the package instructions.
6

Once all the ingredients are cooked, start assembling the dish.
7

Use a medium to small baking dish.
8

Add the pasta to the dish and sprinkle a generous layer of grated ricotta salata cheese on top.
9

Spread the cooked vegetable sauce over the pasta, then add another generous layer of grated ricotta salata cheese.
10

Spread the béchamel sauce evenly over the top and sprinkle lightly with more grated ricotta salata cheese.
11

Bake at 400°F (200°C) for 20 minutes, or until golden brown.
12

Let it cool so it sets, then serve!