Description
A delicious and easy-to-make One-Pot Greek Gyro Pasta Bake that combines the flavors of Greek cuisine in a comforting pasta dish.
Ingredients
Scale
- 300 g penne pasta
- 400 g ground lamb
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- Salt and pepper, to taste
- 200 ml Greek yogurt
- 100 ml milk
- Juice of ½ lemon
- 1 cucumber, grated and squeezed dry
- 1 tablespoon chopped fresh dill
- 200 g cherry tomatoes, halved
- 80 g sliced black olives
- 120 g crumbled feta cheese
- Extra feta cheese or shredded mozzarella for topping
- Fresh parsley (optional)
Instructions
- Preheat the oven to 190°C.
- In a large oven-safe skillet or Dutch oven, sauté the chopped onion and minced garlic until softened. Add the ground lamb, ground cumin, dried oregano, salt, and pepper. Cook until the lamb is well browned.
- Boil penne pasta in salted water for 6 minutes, so it is slightly undercooked. Drain and set aside.
- In a mixing bowl, combine Greek yogurt, milk, lemon juice, grated and drained cucumber, chopped dill, and a pinch of salt. Stir until smooth.
- Add the par-cooked penne, halved cherry tomatoes, sliced black olives, and crumbled feta to the lamb mixture. Pour in the prepared sauce and toss everything until evenly coated. Top with extra feta or shredded mozzarella.
- Transfer the skillet or pot to the oven and bake uncovered for 20–25 minutes, until the top is golden and bubbling.
- Garnish with fresh parsley before serving, if desired.
Notes
- For a vegetarian option, substitute lamb with lentils or mushrooms.
- Ensure to adjust seasoning according to taste.
- Make sure to drain the cucumber well to avoid excess moisture.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Greek
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 5 g
- Sodium: 600 mg
- Fat: 25 g
- Saturated Fat: 10 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 80 mg