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.
- 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
- Pre-heat oven to 350 degrees F. Lightly coat a 9×9 glass dish with canola cooking spray.
- Cook gluten-free pasta according to package instructions.
- 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.
- Add nutmeg, garlic powder, and onion powder to the cooked ground turkey. Season with salt and pepper to taste.
- In a mixing bowl, whisk eggs and milk until well combined. Set aside.
- 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.
- Pour the entire pan of cooked turkey over top this first layer, using a spatula to spread out into an even layer.
- Add the remaining pasta over top the turkey. Layer with remaining cheese and butter.
- Slowly pour the egg and soy milk mixture over top the dish, allowing the mixture to seep into the layers.
- Cover dish with foil and bake for 30 minutes. Remove the foil, and bake for an additional 15 minutes.
- 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.