One-Pot Greek Gyro Pasta Bake (Print)

Penne, lamb, feta, and yogurt join Greek flavors in one hearty, comforting Mediterranean pasta bake.

# Components:

→ Pasta Base

01 - 10 ounces penne pasta
02 - 14 ounces ground lamb
03 - 1 small onion, chopped
04 - 2 garlic cloves, minced
05 - 1 teaspoon ground cumin
06 - 1 teaspoon dried oregano
07 - Salt and freshly ground black pepper, to taste

→ Sauce and Mix-Ins

08 - 3/4 cup Greek yogurt
09 - 1/3 cup whole milk
10 - Juice of 1/2 lemon
11 - 1 medium cucumber, grated and squeezed dry
12 - 1 tablespoon chopped fresh dill
13 - 1 cup cherry tomatoes, halved
14 - 1/2 cup sliced black olives
15 - 1 cup crumbled feta cheese

→ Topping

16 - Extra crumbled feta cheese or shredded mozzarella cheese, for topping
17 - Fresh parsley, chopped (optional)

# Directions:

01 - Preheat the oven to 375°F (190°C).
02 - In a large oven-safe skillet or Dutch oven, sauté the chopped onion and minced garlic over medium heat until softened. Add ground lamb, cumin, oregano, salt, and pepper. Cook, stirring occasionally, until the lamb is well browned and cooked through.
03 - Boil penne pasta in a large pot of salted water for about 6 minutes, until just shy of al dente. Drain well and set aside.
04 - In a mixing bowl, combine Greek yogurt, milk, lemon juice, grated and squeezed cucumber, fresh dill, and a pinch of salt. Stir until smooth and evenly blended.
05 - Add the par-cooked pasta, cherry tomatoes, black olives, and crumbled feta cheese to the cooked lamb mixture. Pour the prepared sauce over everything and gently stir to ensure even distribution. Top with extra feta or shredded mozzarella cheese as desired.
06 - Transfer the skillet or pot, uncovered, to the preheated oven. Bake for 20 to 25 minutes, or until the top is golden brown and bubbling.
07 - Remove from the oven and allow to cool slightly. Garnish with chopped fresh parsley if desired and serve warm.

# Expert Advice:

01 -
  • Pasta bake is ready in under an hour perfect for busy nights
  • Bakes in one pot making cleanup a breeze
  • Layers authentic gyro flavors in a family-friendly meal
  • Uses simple ingredients but tastes restaurant special
02 -
  • High in protein thanks to lamb and cheese
  • Big Mediterranean flavors with minimal effort
  • Easily adaptable to whatever protein or veggies you have
03 -
  • Boil the pasta just until barely tender so it does not get mushy when baked
  • Use blocks of feta instead of precrumbled for a creamier and richer melt
  • Grate and squeeze your cucumber well so the sauce stays thick and luscious
  • Layer the sauce deep into the pasta for a marbled effect

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