Vegetable Pastitsio

Here's a great-tasting, meatless version of the popular Greek dish.

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3.5 by 2 people

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  • Makes: 6 servings
  • Prep: 35 mins
  • Bake: 35 mins 350°F
  • Stand: 5 mins

Vegetable Pastitsio

Reviews (0)

3.5 by 2 people

Rate This!

Directions

  1. Coat a 2-quart square baking dish with cooking spray; set aside. Cook pasta according to package directions; drain, reserving hot water. Rinse pasta with cold water; drain.
  2. In a large bowl combine cooked pasta, egg product, 1/4 teaspoon salt, and 1/4 teaspoon nutmeg. Spread mixture evenly into prepared dish. Add spinach to reserved cooking water; let stand for 2 minutes or until wilted. Drain; arrange over pasta mixture.
  3. In a large nonstick skillet cook onion and garlic in the broth or water and 1 teaspoon of the margarine or butter over medium heat about 3 minutes or until onion is tender. Add tomato sauce, corn, potatoes, mint, oregano, 1/4 teaspoon salt, the cinnamon, and pepper; cook and stir until heated through. Spread mixture over spinach.
  4. In a saucepan melt remaining margarine or butter. Stir in flour. Add milk all at once. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more. Stir in Parmesan cheese and 1/4 teaspoon nutmeg. Spread over vegetable mixture.
  5. Bake, uncovered, in a 350 degree F oven about 35 minutes or until top is firm. Let stand 5 minutes before serving. Makes 6 servings.
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Nutrition Facts (Vegetable Pastitsio)

  • Per serving:
  • 321 kcal ,
  • 6 g fat
  • (2 g sat. fat ,
  • 5 mg chol. ,
  • 602 mg sodium ,
  • 54 g carb. ,
  • 3 g fiber ,
  • 14 g pro.
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