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Vegan Pastitsio

Greek layered pasta bake with vegan meat sauce, rigatoni tubes, and creamy dairy-free béchamel, perfect for Mediterranean comfort food lovers.
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Prep Time 30 minutes
Cook Time 50 minutes
Total Time 1 hour 20 minutes
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: Greek, Mediterranean, Vegan
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Pasta Layer
  • 1 pound rigatoni or penne pasta
  • 2 tablespoons olive oil for tossing pasta
Vegan Meat Sauce
  • 2 tablespoons olive oil
  • 1 large yellow onion finely diced
  • 4 cloves garlic minced
  • 1 pound vegan ground meat or crumbled tempeh
  • 2 tablespoons tomato paste
  • 1 can (28 oz) crushed tomatoes
  • 1 cup vegetable broth
  • 2 tablespoons dried oregano
  • 1 tablespoon dried thyme
  • 2 bay leaves
  • 1 teaspoon cinnamon
  • 0.5 teaspoon black pepper
  • 1 teaspoon sea salt
  • 0.25 cup red wine optional
Vegan Béchamel Sauce
  • 4 tablespoons vegan butter
  • 0.33 cup all-purpose flour
  • 3 cups unsweetened plant milk soy or oat preferred
  • 0.5 cup nutritional yeast
  • 0.25 teaspoon nutmeg
Garnish
  • 2-3 sprigs fresh rosemary
  • 2 tablespoons nutritional yeast for topping

Equipment

  • 9x13 inch baking dish
  • Large pot for pasta
  • Large skillet
  • Medium saucepan
  • Whisk
  • Wooden spoon

Method
 

  1. Preheat oven to 350°F (175°C) and lightly grease a 9x13 inch baking dish.
  2. Cook rigatoni pasta in salted boiling water until al dente minus 2 minutes. Drain and toss with olive oil.
  3. Heat olive oil in large skillet over medium-high heat. Sauté diced onion for 5-7 minutes until softened.
  4. Add minced garlic and cook 1 minute until fragrant.
  5. Add vegan ground meat, breaking apart and browning for 6-8 minutes until caramelized.
  6. Stir in tomato paste and cook 2 minutes, then add crushed tomatoes, vegetable broth, oregano, thyme, bay leaves, cinnamon, pepper, and salt.
  7. Add red wine if using and simmer 2 minutes. Reduce heat and simmer uncovered 20-25 minutes until thickened.
  8. For béchamel, melt vegan butter in saucepan over medium heat. Whisk in flour and cook 2-3 minutes to create golden roux.
  9. Gradually whisk in plant milk, adding slowly at first, then faster as sauce thickens. Cook 8-10 minutes until thick enough to coat spoon.
  10. Remove from heat and whisk in nutritional yeast, nutmeg, and pinch of salt.
  11. Spread half the pasta in prepared baking dish, arranging tubes vertically when possible.
  12. Remove bay leaves from meat sauce and spread entire mixture over first pasta layer.
  13. Layer remaining pasta over meat sauce, again arranging tubes upright.
  14. Pour béchamel sauce over top, spreading evenly to edges. Sprinkle with extra nutritional yeast.
  15. Place rosemary sprigs on top for garnish.
  16. Bake uncovered 45-50 minutes until top is golden brown with caramelized spots.
  17. Let rest 15-20 minutes before slicing into portions. Serve hot.

Notes

Pastitsio can be assembled 24 hours ahead and refrigerated before baking. Add 10-15 minutes to baking time if starting cold. Freezes well for up to 3 months. Tastes even better the next day after flavors meld.