Greek-inspired pasta with spiced lamb, feta, olives, and creamy tzatziki baked in one pot to golden perfection.
# What You’ll Need:
→ Pasta Base
01 - 300 g penne pasta
02 - 400 g ground lamb
03 - 1 small onion, chopped
04 - 2 cloves garlic, minced
05 - 1 teaspoon ground cumin
06 - 1 teaspoon dried oregano
07 - Salt and pepper, to taste
→ Sauce & Mix-Ins
08 - 200 ml Greek yogurt
09 - 100 ml milk
10 - Juice of ½ lemon
11 - 1 cucumber, grated and squeezed dry
12 - 1 tablespoon chopped fresh dill
13 - 200 g cherry tomatoes, halved
14 - 80 g sliced black olives
15 - 120 g crumbled feta cheese
→ Topping
16 - Extra feta cheese or shredded mozzarella
17 - Fresh parsley (optional)
# How to Make It:
01 - Preheat the oven to 190°C.
02 - 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.
03 - Boil penne pasta in salted water for 6 minutes, so it is slightly undercooked. Drain and set aside.
04 - In a mixing bowl, combine Greek yogurt, milk, lemon juice, grated and drained cucumber, chopped dill, and a pinch of salt. Stir until smooth.
05 - 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.
06 - Transfer the skillet or pot to the oven and bake uncovered for 20–25 minutes, until the top is golden and bubbling.
07 - Garnish with fresh parsley before serving, if desired.
