- 12 servings
- 1 hr 40 mins
- 452 kcal
Pastitsio is a family favourite in all its versions. This meatless version of the popular Greek dish requires a bit more time to make, but worths the effort! ☺️ The combination of flavourful vegetables with the béchamel sauce will make all pasta lovers drool. 🤤
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- Sauce
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- Béchamel Sauce
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Pastichio pasta is not very common outside of Greece. You could substitue them with Rigatoni or Penne.
Before starting to make the béchamel sauce, mix the corn flour with a cup of milk and whisk them before you add them to the heat. This will prevent the corn flour from crumbiling.
Vegetable Sauce: Finely chop the onion and garlic and add them to a heat pot. Sauté them with olive oil for about 2 minutes.
Add all the vegetables (zucchini, carrots, peppers and corn) and simmer them for 8 minutes.
Add salt, pepper, oregano and the tomato sauce. Simmer for another 10 minutes and set aside to prepare the pasta.
Pasta: Boil the pasta in salted water according to the directions on their package.
Drain the pasta and add a little olive oil (or butter) so they don’t get sticky.
Mix the pasta with the vegetable sauce and the feta cheese.
Béchamel Sauce: In a separate pot, add the milk, corn flour, salt and pepper and stir constantly until it becomes thick.
Once the sauce thickens, add the egg, butter and the parmesan cheese, and mix until combined.
Use a deep baking dish (34cm x 26cm) and spread a little bit of olive oil at its base.
Lay the pasta mixed with the vegetable sauce and sprinkle them with grated cheese.
Spread the béchamel evenly and make sure all pasta is covered.
Sprinkle the cheddar cheese on top and bake in a pre-heated oven at 180ºC (350ºF) for 40 minutes.
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