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Greek Pastitsio Sausage and Pasta Bake

Greek Pastitsio Sausage and Pasta Bake

with Zucchini and Creamy Sauce

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This Greek take on lasagna is loaded with pasta, veggies, herby sausage and tomato sauce. All those layers are smothered and baked with a creamy, cheesy DIY sauce.


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking difficultyMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

250 g

Mild Italian Sausage, uncased

170 g



200 g


7 g


113 g

Yellow Onion

370 mL

Crushed Tomatoes

1 tbsp

Italian Seasoning

1 tbsp

All-Purpose Flour


6 tbsp

Sour Cream


½ cup

Parmesan Cheese, shredded


Not included in your delivery

½ cup



1 tbsp

Unsalted Butter*


1 tsp


1.5 tbsp


¼ tsp

Salt and Pepper*

2 tsp


Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)4519 kJ
Calories1080 kcal
Fat59 g
Saturated Fat24 g
Carbohydrate92 g
Sugar21 g
Dietary Fiber7 g
Protein48 g
Cholesterol85 mg
Sodium1700 mg
Utensilsarrow down iconarrow down icon
Large Pot
Measuring Cups
Measuring Spoons
Large Oven-Proof Pan
Instructionsarrow up iconarrow up icon
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Before starting, preheat broiler to high and wash and dry all produce. Add 10 cups water and 2 tsp salt in a large pot. (NOTE: Use same for 4 ppl.) Cover and bring to a boil over high heat. Add rigatoni to boiling water. Cook, stirring occasionally, until tender, 9-10 min. When rigatoni is done, reserve 1/2 cup pasta water (dbl for 4 ppl), then drain and set aside.


While rigatoni cooks, cut zucchini into ½-inch pieces. Roughly chop parsley. Peel, halve, then cut the onion into 1/4-inch pieces.


Heat a large oven-proof pan over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then zucchini, half the onion and half the Italian seasoning. Cook, stirring often, until veggies are tender-crisp, 3-4 min. Season with salt and pepper. Remove pan from heat then transfer veggies to a plate.


Heat the same pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then sausage. Cook, breaking up the sausage into smaller pieces, until no pink remains, 4-5 min.** Add remaining Italian seasoning. Cook, stirring often, until fragrant, 1 min. Add crushed tomatoes and 1 tsp sugar (dbl for 4 ppl). Reduce heat to medium and cook, stirring occasionally, until sauce is slightly thickened, 5-7 min.


While tomato sauce cooks, heat the same pot (from step 1) over medium heat. When hot, add 1 tbsp butter (dbl for 4 ppl), then remaining onions. Cook, stirring often, until slightly softened, 2-3 min. Sprinkle over flour. Cook, stirring often, until coated, 1 min. Add 1/2 cup milk (dbl for 4 ppl) and cook, stirring often, until thickened, 1 min. Remove pot from heat, then stir in sour cream. Season with salt and pepper.


Add rigatoni, reserved pasta water, veggies and half the parsley to pan with tomato sauce. Toss to combine. (NOTE: For 4 ppl, transfer mixture to a lightly-oiled 9x13-inch baking dish. If you don't have an oven-proof pan for 2 ppl, transfer to an 8x8-inch baking dish.) Spread cream sauce on top of pasta, then sprinkle over Parmesan. Broil in the middle of the oven, until golden brown, 3-4 min. Divide Pastitsio between plates. Sprinkle remaining parsley over top.