Greek Lamb Yoghurt Pasta Bake
Indulge in the comforting flavors of a Mediterranean classic with this Greek Lamb Yoghurt Pasta Bake, a hearty dish that’s perfect for weeknight dinners or small gatherings. Tender ground lamb is infused with warm spices like cinnamon, cumin, and oregano, then simmered in a rich tomato sauce and tossed with al dente penne pasta. The dish is topped with a creamy, tangy Greek yoghurt and feta cheese layer, creating an irresistibly golden crust after baking. Ready in just over an hour, this casserole is both wholesome and deeply satisfying, with fresh parsley adding a burst of color and freshness. Perfect for those seeking an easy Greek-inspired dinner recipe that blends comforting textures with bold, vibrant flavors!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic cloves, minced
- 500 grams ground lamb
- 0.5 teaspoons cinnamon
- 1 teaspoons ground cumin
- 1 teaspoons dried oregano
- 400 grams canned diced tomatoes
- 2 tablespoons tomato paste
- 1 teaspoons salt
- 0.5 teaspoons black pepper
- 300 grams penne pasta
- 300 grams Greek yoghurt
- 1 large egg
- 100 grams feta cheese, crumbled
- 2 tablespoons fresh parsley, finely chopped (optional, for garnish)
Instructions
Preheat your oven to 200°C (400°F).
Bring a large pot of salted water to a boil and cook the penne pasta according to package instructions until al dente. Drain and set aside.
Heat olive oil in a large skillet over medium heat. Add the finely chopped onion and cook for 3-4 minutes until softened.
Add minced garlic to the skillet and sauté for an additional 1 minute until fragrant.
Add the ground lamb to the skillet, breaking it up with a spoon. Cook until browned, about 5-7 minutes.
Stir in cinnamon, cumin, and oregano. Cook for 1 minute to toast the spices.
Add the canned diced tomatoes, tomato paste, salt, and black pepper. Stir to combine. Simmer the sauce for 10-15 minutes, allowing it to thicken slightly.
In a medium bowl, whisk together Greek yoghurt, the egg, and half of the crumbled feta cheese until smooth.
Combine the cooked penne pasta with the lamb sauce in the skillet, tossing to coat evenly.
Transfer the pasta and lamb mixture to a lightly greased 9x13-inch (23x33 cm) baking dish. Spread it out in an even layer.
Pour the yoghurt mixture over the top of the pasta, spreading it evenly with a spatula.
Sprinkle the remaining crumbled feta cheese evenly over the top.
Bake in the preheated oven for 25-30 minutes, or until the top is golden and bubbly.
Remove from the oven and let the dish rest for 5 minutes. Optionally garnish with fresh parsley before serving.
Nutrition Facts
Calories |
2158 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 75.9 g | 97% | |
| Saturated Fat | 23.3 g | 116% | |
| Polyunsaturated Fat | 8.0 g | ||
| Cholesterol | 326 mg | 109% | |
| Sodium | 4179 mg | 182% | |
| Total Carbohydrate | 275.1 g | 100% | |
| Dietary Fiber | 23.1 g | 82% | |
| Total Sugars | 32.7 g | ||
| Protein | 99.9 g | 200% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 1091 mg | 84% | |
| Iron | 18.4 mg | 102% | |
| Potassium | 2484 mg | 53% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
