One-Pot Greek Gyro Pasta Bake

This one-pot Greek gyro pasta bake brings all the best flavors of a classic gyro together with comforting baked pasta in a single dish. Imagine spiced ground lamb, briny olives, bright tomatoes, and creamy feta brought together with a herby yogurt sauce and finished with a beautifully golden topping. With only one pot required and a straightforward process, this meal is a weeknight win when you crave something hearty yet fresh.

I was craving something cozy with a Greek twist and tried this on a whim for a family dinner. Everyone went back for seconds and it became my go-to for guests who love new flavors without a lot of fuss.

Ingredients

• Penne pasta: the ridges catch the creamy sauce and hold everything together look for bronze-cut for best texture
• Ground lamb: adds rich signature gyro flavor choose lamb with a little fat for extra juiciness
• Onion and garlic: form the aromatic, savory backbone of the sauce pick firm onions and fresh cloves for real depth
• Ground cumin and dried oregano: staple Greek spices giving warmth and earthiness use freshly ground cumin and Greek oregano for best aroma
• Greek yogurt: makes the sauce creamy and tangy always select the full-fat for richness
• Milk: loosens the sauce and helps it bake up custardy whole milk is best but two percent works in a pinch
• Fresh lemon juice: brings brightness to balance the richness pick a juicy lemon and roll it before squeezing for more juice
• Cucumber: adds cooling crunch and freshness use a firm cucumber and fully squeeze out the liquid to keep sauce thick
• Fresh dill: provides herby notes that really wake up the dish look for deep green fronds
• Cherry tomatoes: offer bursts of sweetness and color opt for ripe tomatoes that feel heavy for their size
• Black olives: contribute briny contrast and Mediterranean flavor go for pitted and firm olives
• Feta cheese: lends creaminess and a sharp tang crumble it yourself for best flavor
• Extra feta or mozzarella: creates that irresistible melted golden topping
• Fresh parsley: gives a final green freshness if you have it on hand

Step-by-Step Instructions

Preheat the Oven:

Set your oven to 190 degrees Celsius or 375 degrees Fahrenheit so it is fully heated by the time your pasta bake is ready for the oven

Cook the Lamb:

Place a large oven-safe skillet or Dutch oven on the stove over medium heat Fry chopped onion and minced garlic gently until softened which should take about five minutes Add ground lamb along with cumin oregano salt and pepper Cook for about eight minutes breaking up the meat with a spoon until everything is browned and fragrant

Par-cook the Pasta:

Bring a pot of well-salted water to a boil and add your penne Cook for just six minutes as you want it only partly cooked Drain the pasta well and set it aside so it is not mushy after baking

Prepare the Sauce:

In a mixing bowl combine Greek yogurt milk lemon juice grated and well-squeezed cucumber chopped dill and a big pinch of salt Stir together until creamy and smooth This will be your tzatziki-style sauce

Combine All Elements:

Stir the par-cooked penne tomatoes olives and crumbled feta right into your lamb mixture Pour the prepared yogurt sauce over the top and mix until everything is evenly coated For the final layer finish with extra feta or mozzarella to help form that golden crust

Bake:

Move your skillet or Dutch oven to the oven and bake uncovered for twenty to twenty-five minutes You are looking for a golden top with bubbly edges and a delicious aroma filling the kitchen

Serve:

Remove from the oven Let it stand for about five minutes before garnishing with chopped fresh parsley if you wish Scoop generous portions onto plates

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I adore the combination of feta and dill in this dish because they turn the humble casserole into something bright and unmistakably Greek The first time my brother tried this he swore it was better than anything we had at local restaurants and now he asks for it on his birthday

Storage Tips

Let the bake cool completely before storing Transfer portions to airtight containers and keep in the fridge for up to three days Reheat covered at a low oven temperature or microwave to preserve the creamy sauce texture It also freezes well for up to a month just thaw overnight in the fridge and warm it gently until hot

Ingredient Substitutions

If you do not have lamb ground beef or turkey works well You can swap penne for any short pasta shape like rigatoni or ziti For a dairy-free option try a thick unsweetened dairy-free yogurt and plant-based feta but the flavor will change slightly To add greens toss in chopped spinach or kale alongside the tomatoes

Serving Suggestions

This pasta bake makes a satisfying stand-alone main Serve it with a simple cucumber salad or warm pita on the side For a larger meal add a Greek-inspired appetizer such as marinated artichokes or grilled vegetables A light drizzle of extra lemon juice at the table really wakes up the flavors and a glass of chilled white wine makes this perfect for a relaxed dinner

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A Bit of Greek Comfort

Inspired by the flavors of a street-side gyro or a cozy taverna casserole this dish is my way of bringing festive Greek spirit to the dinner table Even on busy nights it feels special With those classic spices and familiar textures my family never tires of this recipe and it has made more than one potluck guest ask for the recipe

Common Recipe Questions

→ Can I use another meat instead of lamb?

Yes, ground beef or turkey can easily replace lamb while maintaining the dish's savory profile.

→ How do I prevent soggy pasta?

Par-cook the penne for only 6 minutes before baking so it finishes cooking in the oven without turning mushy.

→ Is there a vegetarian version?

You can substitute the lamb with sautéed mushrooms, spinach, or kale for a hearty vegetarian option.

→ What cheese works best as a topping?

Crumbled feta adds tang, while shredded mozzarella gives a melty, golden crust. You can use both for extra flavor.

→ How should I serve leftovers?

Reheat in an oven or microwave until warmed through. Add a splash of milk if the bake seems dry.

→ Can I make this dish ahead?

Yes, assemble and refrigerate before baking, then bake fresh when ready to serve for the best texture.