One-Pot Greek Gyro Pasta Bake

This one-pot Greek gyro pasta bake brings all the best flavors of your favorite Mediterranean street food into a creamy, satisfying weeknight meal. You get hearty lamb, zesty yogurt sauce, briny olives, and tomato all nestled with penne, bubbling under a cheesy crust. With just one skillet and a few pantry staples, you have an impressive dish that never fails to win over a crowd.

The first time I baked this was on a chilly Sunday when my kitchen needed a little sunshine and my pantry was running bare. Now my friends ask for it for our get-togethers every time.

Ingredients

• Penne pasta: gives structure and soaks up the creamy sauce look for a brand with a little bite for best results
• Ground lamb: is traditional for gyro flavor but fresh and high-quality beef or turkey work if lamb is hard to find
• Chopped onion: lays the flavor foundation yellow or white onions add sweetness
• Minced garlic: boosts aroma and brings depth choose plump unblemished cloves
• Ground cumin: rounds out the lamb with warm spice use freshly ground for maximum taste
• Dried oregano: is classic in Greek dishes go for Mediterranean oregano if possible
• Salt and pepper: essential to season every layer taste as you go
• Greek yogurt: creates the signature creamy tang select thick unsweetened yogurt for best body
• Milk: rounds out the sauce any dairy milk works full fat for extra richness
• Lemon juice: brightens the whole dish use freshly squeezed for a pop of citrus
• Grated cucumber: gives the sauce that fresh tzatziki twist press well to prevent watery results
• Fresh dill: adds herby brightness chop just before mixing for most flavor
• Cherry tomatoes: give sweet bursts of color and juice pick ripe tomatoes with bright skin
• Sliced black olives: bring saltiness and Mediterranean punch select firm shiny olives
• Crumbled feta cheese: makes this feel quintessentially Greek taste before buying to avoid overly salty versions
• Extra feta or shredded mozzarella: makes a bubbly golden topping go for fresh blocks of cheese over preshredded
• Fresh parsley: optional but adds a final color pop and herbal aroma

Instructions

Preheat the Oven:

Set your oven to 190 degrees Celsius or 375 degrees Fahrenheit so it is hot and ready for baking

Cook the Lamb:

In a roomy oven safe skillet or Dutch oven heat a drizzle of oil over medium heat add chopped onion and garlic cook gently for five minutes until soft and just golden stir often to avoid burning add ground lamb crumble it with a spatula and season with cumin oregano salt and pepper cook for another eight minutes until the lamb has lost its raw color and everything is aromatic

Par cook the Pasta:

Bring a large pot of salted water to a boil drop in the penne and set a timer for six minutes you want the pasta slightly underdone drain well and shake off excess water this helps your pasta stay firm after baking

Prepare the Sauce:

In a medium bowl mix together thick Greek yogurt milk freshly squeezed lemon juice grated and well pressed cucumber dill and a pinch of salt whisk until everything is smooth and creamy the sauce should be tangy and fragrant

Combine All Elements:

Pour the slightly undercooked pasta into the skillet with the lamb mixture add halved cherry tomatoes black olives crumbled feta and the yogurt sauce toss thoroughly so every bit of pasta is coated spoon the mix into an even layer scatter extra feta or shredded mozzarella over the top

Bake:

Transfer the uncovered skillet to your preheated oven bake for twenty to twenty five minutes or until you see golden cheesy bubbles across the top edges should be just turning crispy

Serve:

Remove from the oven and let it rest for five minutes before scooping onto plates finish with freshly chopped parsley for a burst of green

Pin

My favorite part about this recipe is the creamy yogurt sauce layered in before baking it melts into the pasta and gives every bite that vibrant tang I remember from Greek markets As a kid my mom would always sneak a few extra olives on top just for me I carry on this habit and it never fails to make me smile

Storage Tips

Let leftovers cool before transferring to an airtight container in the fridge This pasta keeps well for up to three days and reheats beautifully in the oven with a splash of milk Microwave servings in short bursts to avoid drying out

Ingredient Substitutions

You can swap ground lamb for lean ground beef turkey or even leftover rotisserie chicken Vegetarians can use canned chickpeas and extra greens for a hearty alternative If dairy is an issue use a thick coconut yogurt and vegan feta for most of the creamy richness

Serving Suggestions

Serve generous scoops with a crisp Greek salad fresh lemon wedges and warm pita If you want to get truly festive drizzle with olive oil and a sprinkle of extra dill Some like to offer pickled onions or even a dollop of store bought tzatziki for extra zing

Cultural and Historical Context

Gyros are a staple of Greek street food traditionally made from rotisserie shaved meat folded in pita with sauce and veggies This bake gives you that layered flavor in a form perfect for family dinner When I first blended yogurt and pasta I was inspired by the flavors I tasted on a trip to Athens where every meal felt soulful and communal

Seasonal Adaptations

Swap cherry tomatoes for sun dried tomatoes in winter Add chopped kale or baby spinach for extra greens in spring In summer try roasted zucchini cubes for a sweet mellow layer

Success Stories

If you have made this for friends send me a note You would not believe the number of family dinner converts this dish has created A cousin who claimed to hate olives finished her second helping and begged for the recipe

Freezer Meal Conversion

Fully assemble and bake the pasta then let it cool Wrap tightly with foil and freeze up to two months Thaw overnight in the fridge and warm at 180 degrees Celsius or 350 Fahrenheit covered for twenty minutes uncover for the last ten for a fresh cheesy crust

Pin

This Greek gyro pasta bake always turns simple ingredients into something truly crowd-pleasing. It is comfort food that brings a little Mediterranean joy to the busiest weeknights.

Recipe Questions & Answers

→ Can I substitute the lamb with another protein?

Yes, ground beef or turkey can replace lamb while still pairing well with the signature Greek flavors.

→ How do I prevent the pasta from overcooking?

Par-cook the penne for only 6 minutes before combining with other elements; it will finish in the oven.

→ What can I use instead of Greek yogurt for the sauce?

Plain whole milk yogurt works, but Greek yogurt adds a creamier texture and tangy flavor.

→ Can I make this dish ahead of time?

Yes, assemble ahead and refrigerate; bake when ready to serve, adding a few extra minutes to baking time.

→ Which other vegetables can be added?

Chopped spinach, kale, or roasted peppers can be mixed in before baking for extra flavor and greens.