Greek Style Penne Casserole
Transport your taste buds to the Mediterranean with this hearty Greek Style Penne Casserole, a comforting fusion of traditional Greek flavors and classic baked pasta. Perfectly al dente penne is tossed with a robust, cinnamon-scented lamb and tomato sauce, then layered under a velvety béchamel infused with nutmeg for a luscious, creamy finish. Topped with crumbled feta and Parmesan, this dish bakes to golden, bubbling perfection, making it the ultimate crowd-pleaser for family dinners or gatherings. Each bite is a harmonious blend of tangy, savory, and aromatic notes, with optional fresh parsley adding a vibrant touch. Quick to prep and baked in under an hour, this casserole is both a time-saver and a showstopper.
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Recipe Information
Ingredients
- 400 grams penne pasta
- 500 grams ground lamb
- 2 tablespoons olive oil
- 1 medium yellow onion, finely chopped
- 3 cloves garlic, minced
- 2 tablespoons tomato paste
- 400 grams crushed tomatoes
- 1 teaspoon dried oregano
- 0.5 teaspoon ground cinnamon
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 200 grams feta cheese, crumbled
- 50 grams grated Parmesan cheese
- 250 milliliters milk
- 2 tablespoons all-purpose flour
- 2 tablespoons butter
- 0.25 teaspoon nutmeg
- 2 tablespoons parsley, chopped (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch casserole dish and set aside.
Bring a large pot of salted water to a boil. Cook the penne according to package instructions until al dente. Drain and set aside.
In a large skillet, heat the olive oil over medium heat. Add the chopped onion and cook until softened, about 3-4 minutes.
Add the garlic and cook for an additional minute, until fragrant.
Stir in the ground lamb and cook until browned, breaking it up with a wooden spoon as it cooks. Drain any excess fat if necessary.
Add the tomato paste to the skillet and stir for 1 minute. Then, add the crushed tomatoes, dried oregano, cinnamon, salt, and black pepper. Simmer for 10 minutes, stirring occasionally, to thicken the sauce.
In a separate saucepan, make the bechamel sauce: Melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes until lightly golden. Gradually add the milk while whisking constantly to prevent lumps. Cook until the mixture thickens, about 5-7 minutes. Stir in the nutmeg and half of the grated Parmesan cheese. Remove from heat.
In a large mixing bowl, combine the cooked penne with the lamb tomato mixture. Fold in half of the crumbled feta cheese.
Transfer the penne mixture to the prepared casserole dish, spreading it out evenly.
Pour the bechamel sauce over the pasta mixture, spreading it evenly to cover the surface. Sprinkle the remaining feta and Parmesan cheese on top.
Bake in the preheated oven for 25-30 minutes, or until the top is golden and bubbling.
Remove the casserole from the oven and let it cool slightly for 5-10 minutes before serving.
Garnish with chopped parsley, if desired, and serve warm. Enjoy!
Nutrition Facts
Calories |
604 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.4 g | 47% | |
| Saturated Fat | 17.4 g | 87% | |
| Polyunsaturated Fat | 1.0 g | ||
| Cholesterol | 132 mg | 44% | |
| Sodium | 1220 mg | 53% | |
| Total Carbohydrate | 33.4 g | 12% | |
| Dietary Fiber | 3.1 g | 11% | |
| Total Sugars | 7.5 g | ||
| Protein | 35.4 g | 71% | |
| Vitamin D | 1.1 mcg | 5% | |
| Calcium | 355 mg | 27% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 659 mg | 14% | |
*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.
