Anti Inflammatory Greek Pastichio with Whole Wheat Pasta
This layered Greek baked pasta is pure comfort food with a genuinely smart nutritional backbone. Whole wheat penne and whole wheat flour in the béchamel swap out refined grains for fiber-rich alternatives, while extra virgin olive oil stands in for butter at every stage — a small shift that adds up across the entire dish. The meat sauce gets its warmth from cinnamon, allspice, nutmeg, and oregano, and the béchamel is brightened with turmeric, a spice celebrated for its active compounds and golden color. Together, those aromatics do double duty: they give the dish its distinctly Mediterranean character while keeping the ingredient list working in your favor. The result is three gorgeous layers — egg-bound pasta, a rich tomato-and-beef sauce, and a silky, set béchamel — that hold their shape beautifully after a short rest out of the oven. It serves six, making it an ideal weekend cook-ahead that reheats well and tastes even better the next day.
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Learn more →Ingredients
6 servings
For the pasta layer
- 1 lb whole wheat penne pasta
- 1 tbsp extra virgin olive oil
- 2 eggs, lightly beaten
- ¼ cup grated parmesan cheese
Chef's tipChoose a grated-style vegan parmesan and use the same amount.
For the meat sauce
- 2 tbsp extra virgin olive oil
- 1 medium yellow onion, finely diced
- 4 garlic cloves, minced
- 1 ½ lb ground beef (85% lean)
- 1 can (14 oz) crushed tomatoes
- 1 tsp ground cinnamon
- ½ tsp ground allspice
- ¼ tsp ground nutmeg
- ½ tsp dried oregano
- ½ tsp salt
- ¼ tsp black pepper
For the béchamel
- 3 tbsp extra virgin olive oil
- ¼ cup whole wheat flour
- 2 cups whole milk
Chef's tipUse the same amount. Whole milk is richer, so a lower-fat milk will make the dish a little less creamy. This matters most in baking and custards, where the extra fat adds richness. - ½ tsp ground turmeric
- ¼ tsp salt
- ¼ tsp black pepper
- 2 eggs, lightly beaten
- ¼ cup grated parmesan cheeseChef's tipChoose a grated-style vegan parmesan and use the same amount.
Instructions
- 1
Preheat the oven to 375°F (190°C). Lightly oil a 9×13-inch baking dish with olive oil and set aside.
- 2
Bring a large pot of well-salted water to a boil. Cook the whole wheat penne until just shy of al dente — tender but with a firm bite at the center, about 1–2 minutes less than the package directions. Drain, return to the pot, and toss with 1 tbsp olive oil to prevent sticking. Let cool for 5 minutes, then stir in the 2 beaten eggs and 1/4 cup Parmesan until the pasta is evenly coated. Set aside.
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