Gluten-Free Greek Pastitsio

Greek Pastitsio
Getty Images // Bob Ingelhart
  • 65 mins
  • Prep: 20 mins,
  • Cook: 45 mins
  • Yield: 6-8 servings

Pastitsio (or pastichio), is a traditional Greek baked pasta dish. A Greek take on lasagna, if you will, prepared with either ground beef or lamb and topped with béchamel sauce.

This take on Pastitsio is a gluten-free and lightened up version that does not skimp on flavor. My husband's Greek grandmother assisted me in the kitchen while making this dish for Greek Easter over 5 years ago, and I've been making this variation ever since.  

The béchamel we poured over layers of gluten-free pasta and seasoned ground turkey consists of whisked eggs and unsweetened/unflavored soy milk. That's it. So simple, so delicious. 


Pair this hearty main gluten-free dish with a Spiralized Village Greek Salad for a tasty Greek inspired supper. 

What You'll Need

  • 1 lb Gluten-Free Rigatoni OR Gluten-Free Penne
  • 2 tbsp extra virgin olive oil
  • 1 lb lean ground turkey
  • 3 tsp nutmeg
  • 1 tbsp onion powder
  • 1 tbsp garlic powder
  • 4 eggs
  • 1 1/2 cups unsweetened and unflavored soy milk (or other favorite non-dairy milk)
  • 6 tbsp Pecorino-Romano cheese, divided (confirm gluten-free and no gluten additives)
  • 2 tbsp butter, divided and sliced into small pieces

How to Make It

  1. Pre-heat oven to 350 degrees F. Lightly coat a 9×9 glass dish with canola cooking spray.
  2. Cook gluten-free pasta according to package instructions.
  3. While pasta is cooking, heat olive oil over medium-high heat in a medium-sized skillet. Add the turkey and cook until meat is completely cooked through, breaking apart with a spoon or sturdy spatula as the meat browns. 
  4. Add nutmeg, garlic powder, and onion powder to the cooked ground turkey. Season with salt and pepper to taste.
  1. In a mixing bowl, whisk eggs and milk until well combined. Set aside.
  2. Drain pasta. Pour half the amount into the bottom of the glass dish. Sprinkle half the Pecorino-Romano cheese evenly over top followed by half the butter.
  3. Pour the entire pan of cooked turkey over top this first layer, using a spatula to spread out into an even layer. 
  4. Add the remaining pasta over top the turkey. Layer with remaining cheese and butter.
  5. Slowly pour the egg and soy milk mixture over top the dish, allowing the mixture to seep into the layers.
  6. Cover dish with foil and bake for 30 minutes. Remove the foil, and bake for an additional 15 minutes.
  7. Let dish rest for at least 10 minutes before slicing and serving.

Note: Do not worry if the first few slices look like a hot mess on your plate. After sitting in the fridge overnight, it is much easier to slice, serve, and re-heat the next day.

Reminder: Always make sure your work surfaces, utensils, pans and tools are free of gluten. Always read product labels to confirm the product is gluten-free. Manufacturers can change product formulations without notice. When in doubt, do not buy or use a product before contacting the manufacturer for verification that the product is free of gluten.