Greek-inspired pasta bake with spiced lamb, feta, olives, and herb-packed tzatziki sauce, all cooked in one pot.
# What You Need:
→ Pasta Base
01 - 10 oz penne pasta
02 - 14 oz 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 freshly ground black pepper, to taste
→ Sauce & Mix-Ins
08 - 3/4 cup Greek yogurt
09 - 1/3 cup milk
10 - Juice of 1/2 lemon
11 - 1 cucumber, grated and squeezed dry
12 - 1 tablespoon chopped fresh dill
13 - 1 cup cherry tomatoes, halved
14 - 1/2 cup sliced black olives
15 - 1 cup crumbled feta cheese
→ Topping
16 - Extra crumbled feta cheese or shredded mozzarella
17 - Fresh parsley, optional
# Directions:
01 - Set the oven to 375°F (190°C) for baking.
02 - In a large oven-safe skillet or Dutch oven, sauté chopped onion and minced garlic over medium heat until softened. Add ground lamb, cumin, dried oregano, salt, and pepper. Cook until the lamb is thoroughly browned.
03 - Boil penne pasta in salted water for about 6 minutes or until just shy of al dente. Drain and set aside.
04 - In a mixing bowl, combine Greek yogurt, milk, lemon juice, grated cucumber (squeezed dry), chopped dill, and a pinch of salt. Mix until smooth.
05 - Add the par-cooked penne, cherry tomatoes, olives, and crumbled feta cheese to the lamb mixture in the skillet. Pour the prepared sauce over the mixture and stir thoroughly to coat all ingredients.
06 - Top the mixture evenly with extra feta or shredded mozzarella cheese. Transfer to the oven and bake uncovered for 20 to 25 minutes, until the surface develops a golden, bubbly crust.
07 - Remove from the oven and garnish with fresh parsley, if desired. Serve immediately.
