One-Pot Greek Gyro Pasta Bake Recipe

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If you’re craving a dish that’s bursting with vibrant Mediterranean flavors and yet wonderfully comforting, you’ve got to try this One-Pot Greek Gyro Pasta Bake Recipe. It brings together tender ground lamb, creamy yogurt sauce, tangy feta, and perfectly al dente pasta—all baked into a bubbling, golden delight that feels like a warm embrace on a plate. This dish is a fantastic way to infuse your weeknight dinners with a touch of Greek magic, without spending hours in the kitchen or drowning in dishes to wash.

Ingredients You’ll Need

Getting your ingredients right is the secret to making this One-Pot Greek Gyro Pasta Bake Recipe truly shine. Each component is simple but essential, adding layers of flavor, texture, and gorgeous color that make this dish unforgettable.

• Penne pasta: Holds onto the creamy sauce beautifully and gives the bake a hearty structure.
• Ground lamb: The main protein that delivers authentic gyro flavor and richness.
• Chopped onion: Adds a sweet, savory base that melds well with the spices.
• Minced garlic: Infuses the dish with warmth and a deliciously aromatic touch.
• Ground cumin: Provides earthiness and a subtle smoky undertone.
• Dried oregano: The quintessential Greek herb that ties all the flavors together.
• Salt and pepper: Simple seasoning that unlocks the full flavor potential.
• Greek yogurt: Creamy and tangy, forming the luscious base of the sauce.
• Milk: Balances the yogurt with a smooth, gentle sweetness.
• Fresh lemon juice: Brightens the sauce with a refreshing citrus zing.
• Grated cucumber (squeezed dry): Adds crunch and a cooling contrast to the warm spices.
• Chopped fresh dill: Introduces a fragrant, verdant note that’s irresistibly Greek.
• Halved cherry tomatoes: Burst of juicy sweetness and vibrant color.
• Sliced black olives: Briny and bold, enhancing the Greek character of the dish.
• Crumbled feta cheese: Sharp and creamy, essential for the authentic taste.
• Extra feta or shredded mozzarella: For that irresistibly gooey, golden baked topping.
• Fresh parsley (optional): Adds a pop of fresh color and a light herbal lift before serving.

How to Make One-Pot Greek Gyro Pasta Bake Recipe

Step 1: Preheat and Sauté Aromatics

Start by preheating your oven to 190°C. In a large oven-safe skillet or Dutch oven, heat a little oil and gently sauté the chopped onion and minced garlic until they soften and become fragrant. This base is key to building the flavor, so take your time until the onion turns translucent and the garlic fills your kitchen with its delicious aroma.

Step 2: Brown the Ground Lamb

Now add the ground lamb to your skillet. Break it up as it cooks to ensure it browns evenly and thoroughly. Sprinkle in the ground cumin, dried oregano, salt, and black pepper. Stir frequently to allow the spices to awaken and mingle with the lamb’s rich juices. Cook until the meat is nicely browned and you begin to see those mouthwatering little golden bits forming on the pan.

Step 3: Par-Cook the Pasta

While the lamb is cooking, boil the penne pasta in salted water for about six minutes. You want it slightly undercooked because it’ll continue to bake in the oven, soaking up all those beautiful flavors without turning mushy. Drain the pasta well and set it aside, ready to unite with the rest of the ingredients.

Step 4: Whip Up the Yogurt Sauce

In a separate bowl, whisk together the Greek yogurt, milk, lemon juice, grated cucumber (make sure you squeeze out all the excess moisture), chopped dill, and a pinch of salt. This sauce is what makes the One-Pot Greek Gyro Pasta Bake Recipe truly stand out, offering a creamy tang that balances the savory meat and the briny bites from the toppings perfectly.

Step 5: Combine and Bake to Perfection

Add the par-cooked penne, cherry tomatoes, sliced black olives, and crumbled feta directly into the skillet with the cooked lamb. Pour your yogurt sauce over the top and gently toss everything together so every piece of pasta and meat is coated with that creamy, herby sauce. Top it off with extra feta or shredded mozzarella for an ooey-gooey finish. Pop the skillet into the oven and bake uncovered for 20 to 25 minutes until the top is beautifully golden and bubbling with promise.

How to Serve One-Pot Greek Gyro Pasta Bake Recipe

Garnishes

A sprinkle of fresh parsley adds a bright, herbal note and beautiful contrast to the warm, golden top. If you’re feeling extra fancy, a drizzle of good olive oil or a pinch of red pepper flakes can elevate the experience even more.

Side Dishes

This bake pairs wonderfully with a crisp Greek salad—think cucumbers, tomatoes, red onions, and a drizzle of lemony olive oil—bringing freshness to the table. Warm pita bread or crusty bread is a perfect companion too, great for soaking up every last bit of the sauce.

Creative Ways to Present

Serve this pasta bake in your favorite rustic ceramic dish to highlight the golden crust and colorful ingredients peeking through. Consider topping each plate with a dollop of tzatziki for extra cooling creaminess or scattering some toasted pine nuts for crunch and added texture.

Make Ahead and Storage

Storing Leftovers

Leftovers of this One-Pot Greek Gyro Pasta Bake Recipe keep beautifully in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen as it rests, making for a tasty lunch or dinner the next day.

Freezing

You can freeze this pasta bake after cooking and cooling it completely. Transfer it to a freezer-safe container and use within 2 to 3 months. When thawed, it still delivers that comforting, fresh-from-the-oven experience we all love.

Reheating

To reheat, warm it gently in the oven at 180°C until heated through to retain the golden crust and creamy texture. You can also microwave single portions for a fast and comforting meal, though the top won’t be as crisp.

FAQs

Can I make One-Pot Greek Gyro Pasta Bake Recipe ahead of time?

Absolutely! Preparing this dish in advance and refrigerating before baking works wonderfully, especially for busy weeknights. Just bake it when you’re ready to eat, and it’ll taste freshly made.

Is this pasta bake gluten-free?

Yes! Just swap the penne for your favorite gluten-free pasta variety. The rest of the ingredients are naturally gluten free, making it an easy and delicious option for gluten-sensitive eaters.

What can I substitute for ground lamb?

If lamb isn’t your favorite, ground beef or turkey make great substitutes. For a vegetarian twist, try lentils or finely chopped mushrooms—they soak up the spices beautifully.

How can I make this dish creamier?

For a richer, creamier sauce, add extra Greek yogurt or a splash of cream. Just keep an eye on seasoning balance so the flavors remain fresh and vibrant.

Can I freeze One-Pot Greek Gyro Pasta Bake Recipe?

Definitely! After baking and cooling, freeze it in an airtight container. Simply thaw overnight in the fridge and reheat for a quick, satisfying meal that tastes just as good as fresh.

Final Thoughts

There’s something truly special about a recipe that combines ease, flavor, and heartwarming comfort, and this One-Pot Greek Gyro Pasta Bake Recipe is all of that and more. Perfect for busy days, cozy gatherings, or any time you crave the bold, fresh flavors of Greece baked right into your pasta, this recipe will quickly become a go-to favorite. So, gather your ingredients, fire up your oven, and enjoy a delicious, fuss-free meal that brings smiles to the table and warmth to your home.

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One-Pot Greek Gyro Pasta Bake Recipe

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4 from 204 reviews

• Author: admin
• Total Time: 50 minutes
• Yield: 4 servings 1x
• Diet: Gluten Free

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Description

A delicious and easy-to-make One-Pot Greek Gyro Pasta Bake that combines the vibrant flavors of Greek cuisine with the comfort of a creamy pasta bake. Featuring ground lamb, tangy Greek yogurt sauce, and topped with melty feta or mozzarella cheese, this dish is perfect for busy weeknights or impressive family dinners.

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Ingredients

Scale 1x2x3x

Pasta and Meat

• 300 g penne pasta
• 400 g ground lamb

Vegetables and Aromatics

• 1 small onion, chopped
• 2 cloves garlic, minced
• 200 g cherry tomatoes, halved
• 1 cucumber, grated and squeezed dry
• 80 g sliced black olives

Spices and Herbs

• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1 tablespoon chopped fresh dill
• Salt and pepper, to taste
• Fresh parsley (optional, for garnish)

Sauce and Toppings

• 200 ml Greek yogurt
• 100 ml milk
• Juice of ½ lemon
• 120 g crumbled feta cheese
• Extra feta cheese or shredded mozzarella for topping

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Instructions

1. Preheat the oven: Set your oven to 190°C (375°F) to get it ready for baking the pasta later.
2. Sauté aromatics and lamb: In a large oven-safe skillet or Dutch oven, heat a bit of oil and sauté the chopped onion and minced garlic over medium heat until softened and fragrant. Add ground lamb, breaking it up as it cooks. Stir in ground cumin, dried oregano, salt, and pepper. Cook until lamb is fully browned and the spices are well incorporated.
3. Cook pasta: Boil penne pasta in salted water for about 6 minutes to achieve a slightly undercooked texture. Drain well and set aside.
4. Prepare the sauce: In a mixing bowl, combine Greek yogurt, milk, lemon juice, grated and squeezed cucumber, chopped fresh dill, and a pinch of salt. Stir thoroughly until the sauce is smooth and well blended. Taste and adjust seasoning if necessary.
5. Combine ingredients: Add the par-cooked penne pasta, halved cherry tomatoes, sliced black olives, and crumbled feta cheese to the browned lamb mixture in the skillet. Pour the creamy yogurt sauce over everything and gently toss until all ingredients are evenly coated. Top with extra crumbled feta or shredded mozzarella cheese for a gooey finish.
6. Bake the pasta: Transfer the skillet or Dutch oven to the preheated oven. Bake uncovered for 20 to 25 minutes, until the cheese topping is golden brown and the mixture is bubbly.
7. Garnish and serve: Remove from the oven and garnish with freshly chopped parsley if desired. Let it rest for a few minutes before serving to allow the layers to set.

Notes

• For a vegetarian option, substitute ground lamb with lentils or finely chopped mushrooms.
• Always adjust salt and pepper seasoning to taste at each step for maximum flavor.
• Make sure to squeeze out excess moisture from the grated cucumber to prevent a watery sauce.
• Let the dish rest for a few minutes after baking to enhance texture and flavor melding.
• Feel free to add other vegetables such as bell peppers or spinach to boost nutrition.
• Use gluten-free pasta to make the recipe gluten-free friendly.
• Mixing feta with mozzarella cheese adds a delightful stretchiness and creaminess to the dish.

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Category: Main Course
• Method: Baking
• Cuisine: Greek