Perfect Pastitsio (Vegetarian)

Ingredients

Meat Substitute Mixture

• 1 tablespoon olive oil
• 1 large onion, minced

• 2 (14 ounce) packages vegetarian ground beef
• 1 1/2 cups tomato sauce, canned
• 1/2 cup dry red wine
• 1/2 teaspoon ground cinnamon
• 1/8 teaspoon ground nutmeg or allspice
• salt & freshly ground black pepper, to taste

Pasta or Cheese mixture

• 1 lb ziti pasta or elbow macaroni
• 5 cups milk
• 5 tablespoons cornstarch
• 1/4 cup water
• 1 cup freshly grated kefalotiri or parmesan cheese (separated)
• 3 large eggs

Directions

1. 1

   Preheat oven to 350 Fahrenheit.

2. 2

   In large skillet, heat olive oil over medium-high heat. Add onion and cook, stirring, until golden brown, about 7 minutes.

3. 3

   Add beef substitute, chopping into small bits. Cook until browned, about 5 minutes.

4. 4

   Add tomato sauce, red wine and spice, stirring to mix.

5. 5

   Simmer, uncovered, until the excess moisture has evaporated, about 7 minutes. Season with salt and pepper and set aside.

6. 6

   Meanwhile, cook the pasta according to package directions, drain and set aside.

7. 7

   In large saucepan, bring milk to a boil over high heat, then reduce heat to medium.

8. 8

   Dissolve the cornstarch in water, then add to milk in a thin stream, whisking constantly to avoid lumps.

9. 9

   Cook, whisking, until mixture has returned to a boil and is thickened, 2-3 minutes. Remove pan from heat and stir in 3/4 cup of the cheese.

10. 10

    In separate bowl, beat eggs until light and very frothy. Add to cheese sauce in a thin stream, whisking constantly. Add salt and pepper to taste and combine with cooked pasta in a large bowl.

11. 11

    Lightly oil an 11x15x2 inch casserole dish. Spoon in half the pasta/cheese mixture. Top with meat substitute mixture, then with remaining pasta/cheese mixture. Sprinkle with remaining 1/4 cup cheese.

12. 12

    Bake until casserole is golden brown and bubbling, about 40 minutes. Let cool for a few minutes before slicing and serving.