Mushroom Pastitsio Skillet

Similar to lasagna, this Greek dish is a blend of hearty pasta and mushrooms, topped with a flavorful custard.


    Pasta & Sauce
  • 8 oz (250 g) uncooked ziti pasta
  • 2 tsp (10 mL) olive oil
  • 1 1/2 lbs (700 g) fresh cremini mushrooms, quartered
  • 3   garlic cloves, pressed
  • 1 jar (24 oz/650 mL) marinara sauce
  • 1 tbsp (15 mL) butter
  • 1/2 tsp (2 mL) Cinnamon Plus® Spice Blend
  • 1/4 tsp (1 mL) coarsely ground black pepper
  • 1 oz (30 g) Parmesan cheese, grated
  • 1/4 cup (50 mL) butter
  • 1/2 cup (125 mL) all-purpose flour
  • 3 cups (750 mL) milk, divided
  • 1/4 tsp (1 mL) salt
  • 1/4 tsp (1 mL) coarsely ground black pepper
  • 3   eggs, lightly beaten
  • 1 oz (30 g) Parmesan cheese, grated
  • 2 tbsp (30 mL) chopped fresh parsley


  1. Preheat oven to 375ºF (190ºC). Bring water to a boil in (3-qt./2.8-L) Saucepan. Add pasta; cook, uncovered, 5 minutes, stirring occasionally (see Cook’s Tip). Drain and set aside.

  2. For sauce, heat oil in (12-in./30-cm) Skillet over medium-high heat 1-3 minutes or until shimmering. Add mushrooms and pressed garlic; cook, uncovered, 8-10 minutes or until mushrooms are browned, stirring occasionally. Add marinara sauce, butter, spice blend and black pepper; cook 2-3 minutes or until mixture comes to a simmer, stirring occasionally using Bamboo Spoon. Add pasta; toss to coat. Remove Skillet from heat; sprinkle with Parmesan cheese.

  3. Meanwhile, for custard, melt butter in clean Saucepan over medium-high heat; whisk in flour. Gradually add 1 cup (250 mL) of the milk; whisk until smooth. Add remaining 2 cups (500 mL) milk, salt and black pepper; bring mixture to a simmer, whisking constantly. Reduce heat to medium-low; cook 3-4 minutes or until thickened, whisking frequently. Remove Saucepan from heat; cool 5 minutes. Slowly add eggs, one at a time, whisking well after each addition.

  4. Slowly pour custard over pasta, spreading evenly with Small Spreader. Sprinkle with Parmesan cheese. Bake, uncovered, 25-30 minutes or until center is set. Carefully remove Skillet from oven using Oven Mitts; let stand, uncovered, 15 minutes. Garnish with parsley.


  • 8  servings

Nutrients per serving:

Calories 400, Total Fat 17 g, Saturated Fat 8 g, Cholesterol 110 mg, Sodium 660 mg, Carbohydrate 48 g, Fiber 4 g, Protein 16 g

U.S. Diabetic exchanges per serving:

3 starch, 1 vegetable, 1/2 medium-fat meat, 2 fat (3 carb)

Cook's Tips:

Pumpkin pie spice can be substituted for the Cinnamon Plus® Spice Blend, if desired.

Cooking the pasta only 5 minutes will ensure it doesn’t overcook when the pastitsio is baked.
If pasta becomes sticky after draining, rinse briefly under hot running water.
Allowing the pastitsio to stand 15 minutes after baking helps set the custard layer.

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