Vegetable Pastitsio

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* Exported from MasterCook *

 

Vegetable Pastitsio

 

Recipe By :Robin Robertson

Serving Size : 6 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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12 ounces elbow macaroni

1 tablespoon olive oil

1 onion -- chopped

2 garlic cloves -- chopped

1 pound vegetarian burger crumbles

1/2 teaspoon dried oregano

1/2 teaspoon ground cinnamon

1/4 cup dry red wine

2 cups tomato-based pasta sauce -- bottled or homemade

1/4 cup chopped fresh flat-leaf parsley

3/4 cup soft or silken tofu

2 cups soy milk or milk

1/2 teaspoon salt

1/8 teaspoon freshly ground black pepper

pinch nutmeg

1/4 cup freshly grated Parmesan or soy Parmesan

cheese

 

Cook the macaroni in a large pot of salted boiling water, stirring occasionally,

until it is al dente, about 8 minutes. When the pasta is cooked, drain it and

set aside. Heat the oil in a large skillet over medium heat. Add the onion and

cook until softened, about 5 minutes. Stir in the garlic, vegetarian burger,

oregano, cinnamon, and wine, and simmer to cook off the alcohol. Stir in the

pasta sauce and parsley, and cook over low heat for 10 minutes to blend the

flavors. While the sauce is cooking, combine the tofu, soy milk, salt, pepper,

and nutmeg in a blender or food processor, and blend until well combined.

 

Preheat the oven to 375F. Lightly oil a 9-by-13-inch baking dish.

 

Spread half of the macaroni in the prepared dish and sprinkle with half the

cheese. Spread all of the tomato sauce over the top and layer the remaining

macaroni over the tomato sauce. Spread the tofu mixture over the top and

sprinkle with the remaining cheese. Bake for 40 minutes or until bubbly and

lightly browned on top. Let stand at room temperaturr for 10 minutes before

cutting into squares to serve.

 

Other Pasta Choices: small shells, orecchiette

 

Source:

" Pasta For All Seasons "

Copyright:

" 2000 by Robin Robertson "

 

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Per Serving (excluding unknown items): 247 Calories; 3g Fat (12.1% calories from

fat); 8g Protein; 45g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 189mg

Sodium. Exchanges: 3 Grain(Starch); 1/2 Vegetable; 1/2 Fat.

 

NOTES : Serves 6 to 8. Based on the clasic Greek pasta dish that is usually

made with ground beef and lamb, I think this vegetarian version is as rich and

satisfying as the original. It's an ideal party food because you can assemble

it ahead and bake it just before serving. To further the no-fuss theme, I like

to serve it with marinated green beans and cherry tomatoes with toasted pine

nuts, which I also prepare in advance.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0