Imagine indulging in a warm, comforting dish that transports your taste buds straight to the heart of Greece! Our Vegetarian Pastitsio with Leeks is not just a meal; it's a culinary journey that combines the rich flavors of sautéed leeks, tender pasta, and a creamy béchamel sauce, all topped with a golden layer of cheese. Perfect for family gatherings or a cozy dinner, this recipe is sure to impress vegetarians and meat-lovers alike. Ready to elevate your dinner game? Dive into this mouthwatering recipe that will have everyone asking for seconds!
Prep Time: 20 mins
Cook Time: 1 hrs
Total Time: 1 hrs 20 mins
Cuisine: Greek
Serves: 6 servings
Ingredients
- 1 lb pasta (baked ziti or penne)
- 2 leeks, sliced
- 1 can diced tomatoes
- 1 cup grated cheese (kefalotyri or parmesan)
- 1/4 cup olive oil
- 1 tsp dried oregano
- Salt and pepper to taste
- 2 cups béchamel sauce
Instructions
- Begin by preheating your oven to 350°F (175°C). This will ensure that your pastitsio bakes evenly once assembled.
- Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Drain the pasta and set aside.
- While the pasta is cooking, prepare the leeks. Rinse the leeks thoroughly to remove any dirt or grit. Slice them thinly, using only the white and light green parts.
- In a large skillet, heat the olive oil over medium heat. Add the sliced leeks and sauté for about 5-7 minutes, or until they become soft and translucent.
- Add the can of diced tomatoes (with their juices) to the skillet with the leeks. Stir in the dried oregano, and season with salt and pepper to taste. Allow this mixture to simmer for about 10 minutes, allowing the flavors to meld together.
- In a large mixing bowl, combine the cooked pasta with the leek and tomato mixture. Mix well to ensure the pasta is evenly coated with the sauce.
- Next, prepare the béchamel sauce if you haven't already. In a saucepan, melt butter over medium heat, whisk in flour to create a roux, and gradually add milk while whisking continuously until the sauce thickens. Season with salt and pepper to taste.
- To assemble the pastitsio, spread half of the pasta mixture into a greased baking dish. Pour half of the béchamel sauce over the pasta and sprinkle half of the grated cheese on top.
- Add the remaining pasta mixture on top of the first layer, followed by the rest of the béchamel sauce. Finish by sprinkling the remaining grated cheese evenly over the top.
- Place the baking dish in the preheated oven and bake for 30-40 minutes, or until the top is golden and bubbling.
- Once cooked, remove the pastitsio from the oven and let it sit for about 10-15 minutes before serving. This will help it set and make it easier to slice.
- Serve warm, garnished with additional grated cheese if desired. Enjoy your delicious Vegetarian Pastitsio with Leeks!
Tips
- Choose the Right Pasta: While baked ziti or penne works wonderfully, consider trying other pasta shapes like rigatoni for added texture.
- Leek Preparation: Make sure to wash the leeks thoroughly; they can often hide dirt between their layers. Use only the white and light green parts for the best flavor.
- Béchamel Sauce: For a richer béchamel, use whole milk and add a pinch of nutmeg for a subtle warmth that enhances the overall flavor.
- Layering: When assembling the pastitsio, ensure even layers of pasta, béchamel, and cheese to achieve a perfect slice that holds its shape when served.
- Resting Time: Allow the pastitsio to rest for 10-15 minutes after baking. This helps it set, making it easier to cut and serve while retaining all those delicious flavors.
- Serving Suggestions: Garnish with fresh herbs like parsley or basil for a pop of color and freshness that complements the dish beautifully.
Nutrition Facts
Calories: 563kcal
Carbohydrates: 72g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
