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Vegetarian Macarona Bechamél

This vegetarian casserole takes the classic Egyptian recipe and uses a flavorful savory vegan mushroom sauce filling instead of beef. A creamy and cheesy bechamél sauce smothers the pasta and vegetables to make a decadent comfort food that is a huge crowd pleaser!
5 from 2 votes
Print Recipe
Course Main Course
Cuisine egyptian

Ingredients
  

  • 1 1/2 lb penne pasta
  • 2 tbsp olive oil

For the Vegan Filling:

  • 1/2 onion, diced (1/2 cup) diced
  • 2-3 tbsp olive oil
  • 2-3 cloves garlic minced
  • 1 lb cremini mushrooms (3 cups)
  • 1 tsp all spice , optional
  • 1 medium eggplant, diced
  • 1/4 c diced red bell pepper
  • 1/4 c diced green pepper or cubanelle pepper
  • 1 bunch flat leaf parsley, minced
  • 1/4 c tomato sauce or crushed tomatoes
  • 1 tsp salt
  • 1/2 tsp ground black pepper
  • 1/4 tsp all spice

For the Bechamél:

  • 1/2 stick of butter
  • 1/4 c olive oil
  • 1/2 c flour + 2 tbsp
  • 4.5 cups of milk
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 c shredded romano cheese
  • 1/4 c shredded mozzarella
  • 1 tbsp olive oil

Instructions
 

  • Cook the penne pasta in boiling water with oil, until just past al dente (it will cook more in the oven), and set aside to drain.

For the Vegan filling:

  • Start by soaking the eggplant in a salt bath of cold water and 2 tbsp of salt. Let it sit for 10 minutes to draw out the bitter juices. Then rinse and set on a towel to drain.
  • In a large saute pan, cook the onions and garlic in 1 tbsp of oil. Add the peppers and toss until all coated in oil.
  • Pulse the mushrooms in a food processor until they are minced finely and look similar to minced meat. Be careful not to puree to a paste!
  • Cook the mushrooms in the pan, and add 1 tbsp more oil. Add all spice if desired. Let them cook until any water is evaporated and they begin to turn color and sizzle.
  • Add eggplants and a little more oil if needed.
  • Once the eggplants have gained some color, add the tomato sauce, parsley, salt, and pepper. Simmer for 2-3 minutes until no liquid remains, and remove from heat.

For the Bechamel Sauce:

  • Make the béchamel sauce by first melting the butter over LOW heat and stirring in the oil once butter has melted. Gradually whisk in the flour until you have developed a golden paste.
  • Slowly add the milk, bit by bit, stirring constantly. Use an immersion blender to completely blend smoothly.
  • Add the chicken broth and stir so that it is all evenly distributed.
  • Turn the heat up to medium. Keep stirring and once the mixture bubbles, turn the heat back down to low.
  • Add 1/2 tsp of salt, pepper to taste, and 1/4 cup of the shredded romano cheese. Remove the sauce from heat.
  • Preheat oven to 350 degrees.
  • In a large bowl, toss the cooked pasta with olive oil, a dash of salt and pepper, 1/4 cup of romano cheese, and 1/4 cup of shredded mozzarella. Add about 2 tbsp of the béchamel to the pasta and toss until the penne is all well coated in flavor.
  • Layer the casserole in a 9 inch rectangular dish in even layers in the following order: half of the pasta, all of the beef, the other half of the pasta, then the béchamel sauce. Bake at 350 degrees for about 30 minutes, uncovered. Set to broil for the final 3-5 minutes to achieve a golden color on top.
  • Allow the casserole to cool for about 10 minutes before slicing and serving. Bil hana will shifaa!
Keyword bechamel, Eggplant, mushrooms, pasta