Description
A delightful Greek-inspired baked pasta dish featuring layers of macaroni, savory vegetables, and creamy béchamel sauce.
Ingredients
Scale
- 1 pound macaroni
- 2 tablespoons olive oil
- 1 chopped onion
- 2 cloves garlic, minced
- 1 zucchini, diced
- 1 bell pepper, diced
- 1 can (14 oz) crushed tomatoes
- 1 teaspoon oregano
- 1 teaspoon cinnamon
- Salt and pepper to taste
- 1 cup ricotta cheese
- 1 cup grated Parmesan cheese
- 4 eggs
- 2 cups béchamel sauce
- 1 cup grated mozzarella cheese
Instructions
- Preheat the oven to 350°F (175°C). Cook the macaroni according to package instructions until al dente, then drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add the chopped onion and garlic; sauté until translucent, about 3-4 minutes.
- Add zucchini and bell pepper; cook until softened, around 5 minutes. Stir in crushed tomatoes, oregano, cinnamon, salt, and pepper. Let simmer for 10 minutes.
- In a bowl, mix ricotta cheese, Parmesan cheese, and eggs until well combined.
- In a large baking dish, layer half of the cooked macaroni, followed by the vegetable mixture, then the ricotta mixture. Top with the remaining macaroni.
- Pour béchamel sauce over the entire dish and sprinkle mozzarella cheese on top.
- Bake in the preheated oven for 30-40 minutes, until the top is golden and bubbly.
- Let cool slightly before serving.
Notes
Perfect for make-ahead meals. Customize with your favorite vegetables or cheese for a personal touch.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Greek
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 150mg