Peperonata Pastitsio
Ingredients
Base
- 500g pasta (long tubes or penne)
- 2 tbsp grated Halloumi cheese
Peperonata
- 4 red peppers, chopped
- 2 red onions, chopped
- 3 tbsp olive oil
- 2 tbsp tomato puree
- 1 tbsp salt
Béchamel
- 4 tbsp butter
- 4 tbsp flour
- 3 cups semi-skimmed milk
- 1/3 cup grated Halloumi cheese
Topping
- Grated Halloumi cheese
- Grated Parmesan cheese (as desired)
Preparation
Preheat the oven to 180°C.
Start by preparing the peperonata. In a large frying pan over medium-high heat, add olive oil, chopped red peppers, and red onions.
Cook for about 15 minutes until the peppers and onions are soft and caramelized.
Add tomato puree and salt to the pan, and cook for another minute.
While the peperonata cooks, prepare the pasta. Cook it for a slightly shorter time than instructed on the package.
Make the béchamel sauce: In a large pan, melt the butter and add flour. Cook for a couple of minutes until well combined.
Gradually add the semi-skimmed milk while continuously whisking. Once the mixture is smooth and thick, add the grated Halloumi cheese and stir until incorporated.
With all the layers ready, it's time to assemble
In a large oven-proof dish, place the drained pasta and mix in some grated Halloumi cheese.
Spread the peperonata layer evenly on top of the pasta.
Pour the béchamel sauce over the peperonata layer and smooth it out using a spatula.
Sprinkle the extra grated Halloumi and Parmesan cheese on top.
Bake the dish in the preheated oven for about 45 minutes or until the top turns golden brown.
Allow the Peperonata Pastitsio to cool down a bit before serving.