Pastitsio Perfetto


The recipe below was provided with permission by Miriam of Mouthwatering Vegan Recipes.  Be sure to visit for more great vegan recipes!

Recipe by Mouthwatering Vegan Recipes

Pastitsio Perfetto – Pastitsio, sometimes spelt pastichio (or pasticcio in Italian), is a Greek and Mediterranean baked pasta dish, made with ground beef and béchamel sauce, with layers of pasta sandwiching the sauce. I have perfected the typical Greek flavor, with cinnamon, nutmeg & clove – and I defy anyone to spot that this is vegan in a blind tasting!


Olive oil
6 fresh plum tomatoes, processed in a food processor
1 large white onion, finely chopped
4 to 5 cloves garlic, finely chopped
2 Tbsp tomato puree/paste
1 bay leaf
1½ tsp dried oregano
1 cinnamon stick
Salt to taste (don’t omit this – it’s not a dessert)
2 tsp molasses or dark brown sugar
454g (1 lb) ground vegan mince (I used Linda McCartney) (or else TVP available here in US or UK)
¾ cup (180 mL) hot water
A pinch of clove powder (don’t omit)


100g (3½ oz) margarine or any other vegan option
1 cup plain flour
2 Tbsp (30 mL) olive oil
¼ tsp nutmeg
2 cups vegan cheese of your choice, grated
700ml (24 fl oz) plain unsweetened soya milk (I use Alpro)
500g (17½ oz) medium hollow macaroni (I used Maglie di Zito rigate)


  1. First boil the pasta according to packet instructions. Then drain, rinse well in cold water, and set aside.

For The Red Sauce

  1. Gently heat up your oil in a large non-stick pan, and fry your onion, mixing frequently. Add your garlic after a few minutes, and continue mixing.  Lower the heat, and allow to cook for a further minute or so.
  2. Next, add the tomato paste, continue mixing, and then add your vegan ground mince, together with the spices, herbs, salt and pepper. Allow to cook for 5 minutes or so, until the aroma from the mix begins to emerge.
  3. Now gently add the tomato pulp, and allow to simmer for 10 minutes, adding a little water at a time as it thickens.  Add the remaining ingredients, cover, and cook for a further 25 minutes, stirring intermittently so that it won’t stick.
  4. Taste for salt, then leave the sauce on minimum for a further 10 minutes, whilst you make your béchamel sauce.

For The Béchamel Sauce

  1. First gently heat the margarine until it melts in a small heavy bottomed pan.
  2. Meanwhile, get the remaining ingredients (except for the grated cheese) and blend in your food processor.
  3. Gently pour into the buttered heated pan, mixing constantly until the white sauce begins to thicken. Then add the grated cheese, and continue to mix for a minute.  Remove from heat once it has thickened.  The trick with this sauce is to mix all the time and taste it for salt.

Assembling For Baking

  1. First mix in one ladle of the béchamel sauce to half of the pasta, then place this in a greased ovenproof dish, evening it out once you have done so.
  2. Next, gently spoon the ground mince sauce evenly over the pasta.
  3. Now add the remaining pasta evenly, and then pour the remaining white béchamel sauce on top.
  4. Place in a hot 400ºF (200ºC) oven for 45 minutes, until it has gone golden on top.  Then drizzle on a little olive oil.  Allow to stand for 15 minutes before serving.
  5. Serve with a Greek salad, with black olives, and Enjoy!

Recipe by Mouthwatering Vegan Recipes

If you enjoyed this recipe, check out more from Miriam Sorrell on Amazon.


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