Anti Inflammatory Greek Pastitsio with Turmeric Béchamel

Total time1 hr 45 min

Prep time30 min

Cook time1 hr

Anti Inflammatory Greek Pastitsio with Turmeric Béchamel

This layered Greek baked pasta is pure comfort food with a genuinely smart twist — the classic creamy topping gets a golden upgrade from ground turmeric, which pairs with black pepper to make the most of both spices. The meat sauce is built on ground lamb slow-simmered with crushed tomatoes, cinnamon, allspice, and nutmeg, giving it that warm, deeply aromatic backbone that makes pastitsio so satisfying. Whole wheat penne and whole wheat flour in the béchamel swap in fiber-rich alternatives without sacrificing any of the richness you expect from this dish. Extra virgin olive oil does the heavy lifting throughout — in the pasta, the sauce, and the béchamel — keeping everything lush while leaning on one of the most celebrated anti-inflammatory pantry staples around. The technique is straightforward: build your layers, pour over that pale gold sauce, and let the oven do the work for about 35 to 40 minutes until the top is set and beautifully browned at the edges. The hardest part is waiting the full 15 minutes before slicing so the layers hold together cleanly. This recipe serves 6, making it an ideal weekend cook-ahead that tastes even better the next day.

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Ingredients

6 servings

For the pasta

1 lb whole wheat penne
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
Chef's tip
Choose 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 lamb
Chef's tip
Beef is milder than lamb - taste and add a bit more of the recipe's seasonings if needed.
1 can (14 oz) crushed tomatoes
1 tsp ground cinnamon
½ tsp ground allspice
¼ tsp ground nutmeg
½ tsp dried oregano
salt and pepper, to taste

For the béchamel

4 tbsp extra virgin olive oil
¼ cup whole wheat flour
2 ½ cups whole milk
Chef's tip
Use 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.
1 tsp ground turmeric
¼ tsp ground black pepper
¼ tsp salt
2 eggs, lightly beaten
¼ cup grated parmesan cheese
Chef's tip
Choose a grated-style vegan parmesan and use the same amount.

Instructions

1
Preheat the oven to 375°F (190°C). Bring a large pot of salted water to a boil. Cook the whole wheat penne for 2 minutes less than the package directions indicate, until just shy of al dente — it will finish cooking in the oven. Drain, toss with 1 tbsp olive oil, and set aside to cool for 5 minutes.
2
Once the pasta has cooled slightly, stir in the 2 beaten eggs and 1/4 cup Parmesan until the pasta is evenly coated. Set aside.

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