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.
Ingredients
Scale
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
Instructions
- Preheat the oven: Set your oven to 190°C (375°F) to get it ready for baking the pasta later.
- 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.
- Cook pasta: Boil penne pasta in salted water for about 6 minutes to achieve a slightly undercooked texture. Drain well and set aside.
- 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.
- 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.
- 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.
- 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
