Gluten-Free Traditional Greek Pastitsio
Experience the comforting, layered goodness of **Gluten-Free Traditional Greek Pastitsio**, a rich and satisfying casserole that brings the flavors of Greece to your table without the gluten. Featuring tender gluten-free penne or macaroni, a spiced meat sauce infused with cinnamon and oregano, and a creamy, velvety béchamel topping made with gluten-free flour, this recipe stays true to the beloved classic while accommodating dietary needs. The golden topping, enhanced with Parmesan and optional crumbles of feta, creates an irresistible crust that pairs perfectly with the hearty layers beneath. Ready in just 90 minutes, this oven-baked dish serves as the ultimate family dinner or holiday centerpiece. Whether you’re seeking an authentic taste of Greece or a comforting gluten-free crowd-pleaser, this pastitsio is sure to deliver in flavor and tradition.
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Ingredients
- 400 grams Gluten-free penne or macaroni pasta
- 3 tablespoons Olive oil
- 1 medium Yellow onion, finely chopped
- 2 cloves Garlic cloves, minced
- 500 grams Ground beef or lamb
- 2 tablespoons Tomato paste
- 400 grams Diced tomatoes (canned)
- 1 teaspoon Ground cinnamon
- 1 teaspoon Dried oregano
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 80 grams Unsalted butter
- 80 grams Gluten-free all-purpose flour
- 800 milliliters Milk (dairy or non-dairy alternative)
- 0.25 teaspoon Nutmeg, ground
- 2 large Eggs
- 60 grams Parmesan cheese, grated
- 50 grams Feta cheese (optional, for topping)
Directions
Step 1
Preheat the oven to 180°C (350°F). Grease a 9x13-inch (23x33 cm) baking dish with olive oil or cooking spray.
Step 2
Cook the gluten-free pasta according to package instructions until al dente. Drain, rinse with cold water, and set aside.
Step 3
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the chopped onion and cook until soft, about 5 minutes. Add the minced garlic and cook for 1 minute more.
Step 4
Stir in the ground beef or lamb, breaking it up with a spoon, and cook until browned, about 7-10 minutes.
Step 5
Mix in the tomato paste, diced tomatoes, ground cinnamon, oregano, salt, and black pepper. Reduce the heat to low and let the sauce simmer for 20 minutes, stirring occasionally.
Step 6
While the meat sauce is cooking, prepare the béchamel sauce. In a medium saucepan, melt the butter over medium heat. Whisk in the gluten-free flour and cook for 1-2 minutes until slightly golden.
Step 7
Gradually whisk in the milk, a little at a time, ensuring no lumps form. Continue cooking the mixture over medium heat, whisking continuously, until thickened, about 5-7 minutes. Remove from heat and stir in the ground nutmeg.
Step 8
In a small bowl, beat the eggs. Slowly add a ladle of the warm béchamel sauce to the eggs while whisking to temper them. Then stir the egg mixture back into the béchamel sauce. Mix in the grated Parmesan cheese and set aside.
Step 9
Layer the prepared baking dish with half of the gluten-free pasta. Spread the meat sauce evenly over the pasta, followed by another layer of the remaining pasta.
Step 10
Pour the béchamel sauce evenly over the top layer of pasta, spreading it with a spatula. Sprinkle with crumbled feta cheese if desired.
Step 11
Bake in the preheated oven for 35-40 minutes, or until the top is golden and bubbling. Remove the dish from the oven and let it cool for 10-15 minutes before slicing and serving.
Nutrition Facts
| Serving size | (2683.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 4975.0 |
| Total Fat 265.1g | 0% |
| Saturated Fat 115.4g | 0% |
| Polyunsaturated Fat 4.0g | |
| Cholesterol 1094.4mg | 0% |
| Sodium 5579.7mg | 0% |
| Total Carbohydrate 466.6g | 0% |
| Dietary Fiber 20.0g | 0% |
| Total Sugars 69.9g | |
| Protein 193.6g | 0% |
| Vitamin D 487.8IU | 0% |
| Calcium 2309.5mg | 0% |
| Iron 24.9mg | 0% |
| Potassium 4293.4mg | 0% |
Source of Calories