Vegetarian Greek Pastichio with Whole Wheat Pasta

Total time1 hr 45 min

Prep time30 min

Cook time1 hr

Vegetarian Greek Pastichio with Whole Wheat Pasta

This layered Greek-style bake starts with whole wheat penne tossed with egg and Parmesan, pressed into a compact base that holds its shape once sliced. A warmly spiced tomato sauce, built on softened onion and garlic with cinnamon, allspice, nutmeg, and oregano, brings that unmistakable Mediterranean depth to the middle layer. On top, a silky turmeric-tinted béchamel — whisked from whole wheat flour, whole milk, egg, and more Parmesan — bakes into a golden, set crown that seals everything together. Baked until bubbling and rested before slicing, it cuts into neat, sturdy squares with distinct layers in every bite. It's a comforting, from-scratch casserole that fits neatly into a vegetarian spread without losing any of the classic pastichio flavor.

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Ingredients

6 servings

For the pasta layer

1 lb whole wheat penne pasta
Barilla Whole Grain Penne Pasta - 16 Oz Ronzoni Healthy Harvest Whole Wheat, Penne Rigate Kroger 100% Whole Grain Penne Rigate Pasta Simple Truth Organic 100% Whole Wheat Penne Rigate Pasta Signature SELECT Pasta Whole Wheat Penne Rigate - 16 Oz
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1 tbsp extra virgin olive oil
2 eggs, lightly beaten
¼ cup grated parmesan cheese

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)
Chef's tip
Pick the form that matches the recipe - a raw, moldable ground for patties, meatballs, or meatloaf; crumbles only for loose browned meat. Cook it in the recipe like the meat, checking doneness against the package guidance.
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
½ tsp ground turmeric
¼ tsp salt
¼ tsp black pepper
2 eggs, lightly beaten
¼ cup grated parmesan cheese

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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