Pastelón, a Caribbean layered casserole made with sweet plantains, is a dish with many interpretations stemming from individual family traditions. People across the Caribbean take familial pride in the dish and like to say that all pastelón are not created equal – and there are many delicious variations depending on country of origin. This version is a Dominican-style pastelón based on a family favorite, but with a lean twist. The classic Caribbean flavors of sweet and savory are kept bold, but this evolution incorporates healthier ingredients. Serve it at your next gathering and introduce this cherished tradition to your family.
Pastelón – Dominican Sweet Plantain Casserole
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings 8
Calories 489 kcal
Ingredients
Base
- 8 sweet plantains peeled and halved (optional: remove core and black seeds)
- 3 tsp. Vitacost Himalayan Pink Salt
- 2 cups water (approx.)
- 1-½ – 2 Tbsp. Organic Valley Ghee Butter
- 2 eggs room temperature
Filling
- 1 lb. ground turkey breast
- 1 medium summer squash or zucchini
- 4 Tbsp. Cento All Purpose Crushed Tomatoes
- 2 tsp. minced garlic
- ½ yellow onion minced
- 1 tsp. Vitacost Himalayan Pink Salt
- ½ tsp. Simply Organic Black Pepper
- ½ tsp. Turmeric
- 2 tsp. Italian herb, adobo or sofrito seasoning
- 1 tsp. Bragg Organic Raw Unfiltered Apple Cider Vinegar
- 2 Tbsp. extra virgin olive oil
- ½ tsp. Simply Organic Crushed Red Pepper
Topping
- 8 oz. mozzarella cheese
Notes: For a vegan variation, use dairy-free cheese and vegan butter. Substitute turkey with sautéed tomatoes and eggplant or minced sautéed mushrooms with onions.
Instructions
Base
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In saucepan, cover plantains with water and salt. (Note: Fill with enough water to just cover plantains; do not overfill). Boil for 20 minutes.
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Drain water and let plantains cool slightly.
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In bowl, mash plantains with potato masher.
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Stir in butter and eggs until well combined.
Filling
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Peel and grate squash. Squeeze out water using hands or cheese cloth and set aside.
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Season turkey with salt, pepper, turmeric, garlic, onion, Italian, adobo or sofrito seasoning, vinegar. Add 1 Tbsp. olive oil and mix well. (Note: Do not overmix.)
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In skillet over medium heat, combine turkey and squash and cook 10-15 minutes.
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Add tomatoes, crushed red peppers and 1 Tbsp. olive oil. Set aside.
Layered assembly
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Preheat oven to 400 degrees F.
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Grease 8x8-inch glass casserole dish with butter.
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In dish, spread half of plantain mixture. Top with turkey mixture, then sprinkle on half of mozzarella cheese.
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Top with remaining plantain mixture, then additional mozzarella cheese.
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Bake 30 minutes.
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Let cool slightly before serving.
Recipe Notes
Get the ingredients you need from Vitacost!
Nutrition Facts
Pastelón – Dominican Sweet Plantain Casserole
Amount Per Serving
Calories 489
Calories from Fat 171
% Daily Value*
Fat 19g29%
Saturated Fat 9g45%
Trans Fat 1g
Polyunsaturated Fat 2g
Monounsaturated Fat 7g
Cholesterol 111mg37%
Sodium 1204mg50%
Potassium 1232mg35%
Carbohydrates 62g21%
Fiber 5g20%
Sugar 28g31%
Protein 24g48%
Vitamin A 2462IU49%
Vitamin C 39mg47%
Calcium 191mg19%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.