Makaronopita (PastryLess Greek Pasta Bake)

This Makaronopita (PastryLess Greek Pasta Bake) is Greece’s answer to mac and cheese — a rich, creamy Greek Pasta Bake made with feta, eggs, and cheese, baked until golden and irresistible. With just 15 minutes of prep, it’s the perfect easy weeknight meal that also makes delicious leftovers the next day. Traditionally wrapped in filo pastry, this gluten-free version skips the pastry and lets the pasta and cheese shine. It’s hearty, comforting, and full of Greek flavours — and whether you call it makaronopita or a Greek-style mac and cheese, it’s the kind of dish that disappears fast, so don’t forget to save yourself a slice! Let's start cooking!

Makaronopita (PastryLess Greek Pasta Bake)

Story Behind the Recipe

My mum used to make this with layers of filo pastry — four sheets on top, two in the middle, and a buttery, golden base. It was my dad’s favourite dish, and he was actually the one who taught her how to make it before she made it her own. I’ve always wanted to recreate a gluten-free version, but it wasn’t until Mum and I put our heads together that we realised the secret was increasing the eggs and cheese to give it that same structure and hold without the pastry. And just like that, this gluten-free makaronopita was born — a dish that still makes its way to our family table, just the way Dad would’ve loved.

Watch How to Make It

Makaronopita (Gluten-Free Greek Pasta Bake with Feta)

Helpful Tips for Making & Serving Gluten-Free Makaronopita

• Use Quality Gluten-Free Pasta: Not all gluten-free pastas behave the same — some absorb too much liquid and turn mushy, others stay firm. Choose a reliable brand like Barilla, San Remo, or Rummo for best results.

• Traditional vs Gluten-Free: Classic makaronopita is made with layers of filo pastry (four on top, two in the middle, and a base layer). This gluten-free version skips the pastry and instead relies on extra eggs and cheese to help the bake hold together.

• Serve Hot for Best Texture: This dish is at its most luscious when served warm, straight from the oven. The creamy, cheesy centre and melted cheese create that comforting, satisfying bite. If served too cold, the texture firms up and can feel a little dry.

• Let It Cool Before Slicing: After baking, rest the dish for at least 15 minutes. This allows the creamy, cheesy centre to set slightly and helps the slices hold together better.

• Reheating Leftovers – Microwave is Best: Gluten-free pasta dries out quickly — just like rice. To keep leftovers soft and moist:

  • Reheat in the microwave on high, and for slightly longer than usual to ensure the centre is fully heated.

  • Avoid reheating in the oven unless the dish is tightly wrapped in foil or baking paper, as oven heat can dry the pasta out even more.

• Avoid Stoneware Baking Dishes: They often cook unevenly — the centre can remain underdone while the edges overcook and dry out. Use metal or ceramic dishes for a more even bake.

Makaronopita (PastryLess Greek Pasta Bake)

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Makaronopita (PastryLess Greek Pasta Bake)

Makaronopita (PastryLess Greek Pasta Bake)

Prep 15 minutes

Cooks 1 hour

Serves 6-8

25 x 35cm baking dish

INGREDIENTS (halve quantities to serve 4)

800g gluten-free QUALITY pasta, penne

8 extra-large eggs

900mL of milk

2 teaspoons salt

1 teaspoon freshly cracked black pepper

½ teaspoon ground nutmeg

400g feta cheese, finely crumbled

350g tasty cheddar, grated (optional to use Kefalotyri)

olive oil

INSTRUCTIONS

1. Boil the Pasta

Cook the gluten-free pasta in a large pot of salted boiling water (at least ½ tablespoon salt). Drain and set aside.

2. Prepare the Egg Mixture

While the pasta is cooking, whisk the eggs in a large mixing bowl. Add the milk, salt, pepper, and nutmeg, and whisk until smooth. Stir in the crumbled feta.

3. Assemble the Pie

Grease the base and sides of a 25 x 35 cm baking dish with olive oil, making sure all edges and corners are well coated.

• Add half of the hot pasta to the dish.

• Sprinkle with half of the grated cheddar or Kefalotyri.

• Spoon over half of the egg and feta mixture.

• Use a fork to gently move the pasta around so the mixture settles throughout.

• Add the remaining pasta.

• Finish by sprinkling the remaining grated cheese on top.

• Spoon over the second half of the egg and feta mixture.

4. Bake

• Cover the top with a sheet of baking paper that’s been scrunched, dampened with water, and then flattened out. This helps retain moisture and keeps the top from drying out.

• Bake in a preheated oven at 180°C (fan-forced) for 50 minutes.

• Remove the baking paper and bake uncovered for a further 10 minutes.

5. Serve

Allow to cool for at least 15 minutes before slicing. If serving hot, note that the pieces may not hold their shape perfectly, but that’s part of the rustic deliciousness. Once cooled, it scoops out more cleanly and holds together better. Optional to sprinkle chopped parlsey over the top as a garnish.

Important Notes

• Baking Dish Type: If using stoneware, be aware that it often cooks unevenly. The centre may take longer, while the outer edges can become dry. You may need to increase the baking time slightly. I do not recommend using stoneware.

• Pasta Texture Varies: Gluten-free pasta is wildly different across brands — and I cannot be held responsible if your pasta turns into a soft, mushy, stand-flat situation. Some brands stay firm, while others absorb too much liquid and collapse. This usually comes down to the rice, quinoa and/or corn ratios in the pasta. You're baking pasta in what's essentially an egg and milk custard, so the integrity of the pasta matters. Please choose a quality pasta! I have tested Barilla, San Remo and Rummo – all work perfectly.

• Reheating Leftovers – Microwave is Best: Gluten-free pasta dries out quickly — just like rice. To keep leftovers soft and moist:

  • Reheat in the microwave on high, and for slightly longer than usual to ensure the centre is fully heated.

• Traditional Version Tip: Classic makaronopita often uses filo layers (base, middle, top). This gluten-free version relies on the cheese for structure — especially cheddar or Kefalotyri — so cooling before serving helps slices stay intact.

• Using traditional wheat pasta? If you’re using traditional wheat pasta, you can reduce the amount of milk to about 700-750ml, as it tends to hold moisture better. Gluten-free pasta, on the other hand, absorbs more liquid and can dry out.

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Makaronopita (PastryLess Greek Pasta Bake)

Recipe and Photography Margaret Pahos for @CreateCookShare