This vegetarian Pastitsio is easy to make and perfect for Meatless Mondays. The leeks add lots of mild onion flavor and the cheese makes it rich and filling. Add some béchamel for some creaminess if you like or follow the recipe for a delicious main course.
Does this Pastitsio have Bechamel?
The classic version of this recipe does not contain creamy béchamel sauce like the meaty version. However, it is very easy to make a small batch and add it to the pasta. That would definitely make it more decadent. Follow the Béchamel recipe from my Pastitsio recipe right here.
Bechamel is basically a savory custard. It takes a few minutes to make this creamy goodness and adds so much richness that it is definitely worth the extra step.
Here’s everything that you will need:
- all-purpose flour
- salt and black pepper
- shredded parmesan cheese
What to serve with the Leek Pastitsio
What are Leeks
Leeks look like giant scallions. They’re milder in flavor than scallions and onions. The dark green parts are not edible. They can be used to add flavor to soup and stocks.
Slice the white and light green pastry and then immerse them in a large bowl of cold water. Swirl them around so that any dirt sinks down to the bottom of the bowl. If they’re very dirty change out the water a few times. Lift the leeks out of the water and drain them well. Use them in soups, stews, and pies.
I hope that you give this recipe a try and you let me know what you think. Share it with loved ones and I’ll be back soon with another delicious recipe worth sharing. Kali Orexi, Dimitra
Watch the Video Tutorial
- 2 pounds of leeks (about 6)
- ¼ cup of olive oil
- 3 roasted red peppers
- 1 pound of Pastitsio noodles
- 5-6 Roma tomatoes plus 3-4 tablespoons olive oil
- 16-18 Kalamata olives, halved
- 3 tablespoons of butter
- 1 cup of grated Parmesan cheese
- 6 ounces of shredded mozzarella cheese, or more
- 6 ounces of feta cheese, crumbled
- 1 teaspoon dried oregano
- ¼ teaspoon crushed red pepper flakes or more
Preheat the oven to 350 °F, 180 °C.
Boil the pastitsio noodles in salted water for 10 minutes. Drain and place in a 9 by 13-inch baking pan. Add the butter and toss together until it melts.
Cut the dark green portions of the leeks off and save them for stock or soup.
Slice the rest of the leeks into thin rounds and soak them in cold water so that the dirt sinks to the bottom. Lift the leeks from the water and drain them well.
Add the leeks to a large pan along with the olive oil and cook them over medium heat for 6-7 minutes or until soft and golden.
Add the mozzarella cheese and parmesan to the pasta along with the crushed red pepper flakes and dried oregano. Toss the pasta so that the cheese is distributed evenly.
Spread the cooked leeks over the top of the pasta.
Slice the Roma tomatoes into rounds and place on top of the leeks.
Brush the tomatoes with the olive oil and sprinkle the tops with salt.
Bake on the center rack for 30 minutes.
Remove from the oven and top with the olives.
Bake for an additional 15 minutes.
Allow the pasta to cool for 15-20 minutes to set and serve.
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