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Vegetable Pastitsio
Try this meatless version of Pastitsio, a classic Greek casserole with layers of noodles, vegetables, and endless flavor.
Course
Main Dish
Cuisine
American
Keyword
casserole, spinach, vegetable, vegetarian
Prep Time
35
minutes
Cook Time
30
minutes
Total Time
1
hour
5
minutes
Servings
8
cups
Calories
258
kcal
Author
Stephanie Lynch
Equipment
Glass Baking Dish
Saucepan - Medium
Colander
Mixing Bowls - Stainless Steel
Skillet
Chef Knife
Cutting Board
Garlic Press
Ingredients
8
oz
elbow macaroni
2
eggs
beaten
1/4
tsp
salt
3
cups
spinach
3
tbsp
butter
1/2
cup
onion
chopped
1
clove
garlic
minced
8
oz
tomato sauce
1
cup
corn
frozen
1
cup
potatoes
cooked, cubed
3/4
tsp
mint
crushed
1/2
tsp
oregano
1/4
tsp
salt
1/2
tsp
cinnamon
1/4
tsp
pepper
1/4
cup
all-purpose flour
1/4
tsp
nutmeg
2
cups
milk
Instructions
Cut potatoes into bite-sized pieces and boil until tender
Grease a 9x13 baking dish and preheat the oven to 350F
Cook the macaroni noodles according to package directions, then rinse with cold water and drain
In a large bowl, combine the macaroni, eggs, and 1/4 tsp salt then layer in the bottom of the baking dish
Spread the spinach over the macaroni
In a large skillet, over medium heat, melt 1 tbsp of butter
Add the onion and garlic and cook for about 3 minutes
Add the tomato sauce, corn, potatoes, mint, oregano, 1/4 tsp salt, cinnamon, and pepper, stirring until heated through
Spread the potato mixture over the spinach
In a medium saucepan, melt the remaining 2 tbsp of butter over medium heat
Stir in the flour and nutmeg followed by the milk
Cook until thickened and bubbly, stirring frequently
Pour the flour mixture over the potato mixture
Bake, uncovered, for about 30 minutes or until heated through
Let it stand for 5 minutes to cool before serving
Nutrition
Serving:
1
cup
|
Calories:
258
kcal
|
Carbohydrates:
37
g
|
Protein:
9
g
|
Fat:
8
g
|
Saturated Fat:
4
g
|
Cholesterol:
58
mg
|
Sodium:
387
mg
|
Potassium:
480
mg
|
Fiber:
2
g
|
Sugar:
6
g
|
Vitamin A:
1520
IU
|
Vitamin C:
10.1
mg
|
Calcium:
107
mg
|
Iron:
2.3
mg