Recipe for Vegetarian Pastitsio
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Meatless Greek Style Baked Macaroni Ingredients:
- 1 tablespoon olive oil
- 1 1/2 pounds ziti or other macaroni (choose gluten-free macaroni if following a gluten-free diet)
- 3/4 cup grated kefalotiri cheese
- 2 1/2 cups Greek tomato sauce
- 1 tablespoon chopped orange zest
- 1 teaspoon dried oregano
- 2 cups Bechamel Sauce
- 2 large eggs, lightly scrambled
Preheat the oven to 350 degrees Fahrenheit. Brush the bottom and sides of a 9 x 13 baking dish with the olive oil. Set aside.
Fill a large pot with water and bring it to a boil with the heat set on high. Add the ziti or other macaroni and let it cook until al dente, which should take about 10-12 minutes (check the package instructions).
Drain the pasta in a colander and add half of it to the prepared baking dish. Sprinkle half of the kefalotiri to the top of the macaroni. Add the tomato sauce to a small dish and stir in the orange zest and oregano. Spread the sauce over the cheese and then add the rest of the macaroni to the top of the sace.
Pour the Bechamel sauce into a medium bowl and whisk in the eggs. Continue whisking until the sauce is smooth. Pour the Bechamel over the macaroni and sprinkle with the remaining cheese.
Place the baking dish in the center of the oven and bake until the top is golden brown and the edges are crispy. This should take about 50-55 minutes. Remove from the oven and let it sit for about 15 minutes before serving.
This post was written by Greek Boston