Vegetable Pastition

Indulge in the comforting layers of **Vegetable Pastition**, a hearty Mediterranean-inspired casserole that's bursting with flavor and vibrant veggies. Perfectly al dente elbow macaroni forms the base, topped with a savory medley of zucchini, eggplant, bell pepper, and a rich, spiced tomato sauce infused with cinnamon and oregano. The crowning glory is a luscious béchamel sauce, made creamy with milk, Parmesan, and a touch of nutmeg, creating a golden, bubbly finish when baked. This vegetarian twist on a classic pastitsio is easy to make yet elegant enough to impress at any dinner table. With its blend of aromatic spices, wholesome vegetables, and velvety sauce, this dish is the ultimate comfort food for family dinners or special occasions.

Nutriscore Rating: 70/100

Prep Time:25 mins

Cook Time:60 mins

Total Time:85 mins

Servings: 6

Ingredients

• 300 grams elbow macaroni
• 3 tablespoons olive oil
• 1 large onion
• 3 units garlic cloves
• 1 large zucchini
• 1 medium eggplant
• 1 large bell pepper
• 400 grams canned diced tomatoes
• 2 tablespoons tomato paste
• 0.5 teaspoons ground cinnamon
• 1 teaspoons dried oregano
• 0.25 teaspoons ground nutmeg
• 1.5 teaspoons salt
• 0.5 teaspoons black pepper
• 3 tablespoons all-purpose flour
• 500 milliliters milk
• 30 grams butter
• 100 grams grated Parmesan cheese
• 1 unit egg yolk

Directions

Step 1

Preheat your oven to 180°C (350°F). Grease a 9x13-inch casserole dish lightly with olive oil and set aside.

Step 2

Cook the elbow macaroni according to the package instructions until al dente. Drain and rinse under cold water, then drizzle with 1 tablespoon of olive oil to prevent sticking. Set aside.

Step 3

Heat 2 tablespoons of olive oil in a large skillet over medium heat. Chop the onion, mince the garlic, and sauté them in the skillet for 3-4 minutes until softened and fragrant.

Step 4

Dice the zucchini, eggplant, and bell pepper into small cubes. Add them to the skillet and cook for 8-10 minutes until the vegetables become tender.

Step 5

Stir in the canned diced tomatoes, tomato paste, cinnamon, oregano, salt, and black pepper. Let the mixture simmer for 10 minutes, stirring occasionally, until the sauce thickens slightly. Remove from heat.

Step 6

To prepare the béchamel sauce, melt the butter in a saucepan over medium heat. Add the flour and whisk continuously for 1-2 minutes to create a roux.

Step 7

Gradually pour in the milk while whisking steadily. Continue cooking and whisking until the sauce thickens, about 5 minutes.

Step 8

Remove the béchamel from heat and stir in the grated Parmesan cheese, nutmeg, and egg yolk. Mix well until smooth.

Step 9

Assemble the casserole by layering half of the cooked macaroni in the prepared dish. Spread half of the vegetable and tomato mixture over the macaroni.

Step 10

Repeat with the remaining macaroni and vegetable mixture to create a second layer.

Step 11

Pour the béchamel sauce evenly over the top, spreading it so that it fully covers the surface.

Step 12

Bake in the preheated oven for 35-40 minutes, or until the top is golden and bubbly.

Step 13

Let the Vegetable Pastition cool for 10 minutes before slicing and serving.

Nutrition Facts

Serving size	(2536.9g)

Amount per serving	% Daily Value*
Calories	3120.1

Total Fat 132.6g	0%
Saturated Fat 51.7g	0%
Polyunsaturated Fat 9.2g
Cholesterol 409.4mg	0%
Sodium 9100.6mg	0%
Total Carbohydrate 368.3g	0%
Dietary Fiber 42.9g	0%
Total Sugars 97.1g
Protein 121.1g	0%

Vitamin D 249.9IU	0%
Calcium 2084.7mg	0%
Iron 18.7mg	0%
Potassium 4033.0mg	0%

*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.

Source of Calories

Fat: 37.9%

Protein: 15.4%

Carbs: 46.8%