Perfect Pastitsio (Vegetarian)

READY IN: 1hr 15mins
Recipe by Kumquat the Cats fr

Posted for Zaar World Tour 2005. Have never eaten Pastitsio (a traditional Greek dish) before and was grateful to have found one I could eat. This looks like a great one-dish meal, and takes less time to make than you might expect. It's described as a great party dish, and leftovers can be reheated and eaten a day or two later. From Vegetarian Times Cooks Mediterranean. Have not tried this recipe yet. Update: Tried this the other night. It makes a lot of food, but leftovers are quite good! Mine didn't turn out too dry with 1 cup of tomato sauce, but do add more tomato sauce or fresh tomatoes if you wish.

Top Review by Um Safia

Made & reviewed for ZWT 4 ~ Kumquat's Kookin' Kaboodles! This pastitsio is seriously good. I used stock & a little lemon juice instead of wine & Quorn mince. This recipe is perfect for a vegetarian feast & will be added to my special cookbook ;) Thanks Heather for another super recipe! :)

Ingredients Nutrition

Directions

  1. Preheat oven to 350 Fahrenheit.
  2. In large skillet, heat olive oil over medium-high heat. Add onion and cook, stirring, until golden brown, about 7 minutes.
  3. Add beef substitute, chopping into small bits. Cook until browned, about 5 minutes.
  4. Add tomato sauce, red wine and spice, stirring to mix.
  5. Simmer, uncovered, until the excess moisture has evaporated, about 7 minutes. Season with salt and pepper and set aside.
  6. Meanwhile, cook the pasta according to package directions, drain and set aside.
  7. In large saucepan, bring milk to a boil over high heat, then reduce heat to medium.
  8. Dissolve the cornstarch in water, then add to milk in a thin stream, whisking constantly to avoid lumps.
  9. Cook, whisking, until mixture has returned to a boil and is thickened, 2-3 minutes. Remove pan from heat and stir in 3/4 cup of the cheese.
  10. In separate bowl, beat eggs until light and very frothy. Add to cheese sauce in a thin stream, whisking constantly. Add salt and pepper to taste and combine with cooked pasta in a large bowl.
  11. Lightly oil an 11x15x2 inch casserole dish. Spoon in half the pasta/cheese mixture. Top with meat substitute mixture, then with remaining pasta/cheese mixture. Sprinkle with remaining 1/4 cup cheese.
  12. Bake until casserole is golden brown and bubbling, about 40 minutes. Let cool for a few minutes before slicing and serving.

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