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Greek Pasta Bake Recipe
Greek Pasta Bake Recipe photo by Taste of Home

Greek Pasta Bake Recipe

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My mom taught me to cook, and I love trying and creating new recipes. I developed this one on a cold and snowy afternoon many years ago. Tangy lemon and herbs are complemented by the subtle sweetness of cinnamon.—Carol Stevens, Basye, Virginia
TOTAL TIME: Prep: 40 min. Bake: 1 hour
MAKES:6 servings
TOTAL TIME: Prep: 40 min. Bake: 1 hour
MAKES: 6 servings


  • 1/2 pound ground beef
  • 1/2 pound ground lamb
  • 1 large onion, chopped
  • 4 garlic cloves, minced
  • 3 teaspoons dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon dried thyme
  • 1 can (15 ounces) tomato sauce
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 1 tablespoon lemon juice
  • 1 teaspoon sugar
  • 1/4 teaspoon ground cinnamon
  • 2 cups uncooked rigatoni or large tube pasta
  • 4 ounces feta cheese, crumbled

Nutritional Facts

1 serving equals 316 calories, 12 g fat (6 g saturated fat), 54 mg cholesterol, 840 mg sodium, 29 g carbohydrate, 4 g fiber, 22 g protein.


  1. In a large skillet, cook beef and lamb over medium heat until no longer pink; drain. Stir in the onion, garlic, oregano, basil, salt, pepper and thyme. Add the tomato sauce, tomatoes and lemon juice. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes, stirring occasionally.
  2. Stir in sugar and cinnamon. Simmer, uncovered, 15 minutes longer.
  3. Meanwhile, cook the pasta according to package directions; drain. Stir into meat mixture.
  4. Transfer to a greased 2-qt. baking dish. Sprinkle with feta cheese. Cover and bake at 325° for 45 minutes. Uncover; bake 15 minutes longer or until heated through.
    Freeze option: Cool unbaked casserole; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 325°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.
    Yield: 6 servings.
Originally published as Greek Pasta Bake in Casserole Cookbook 2001, p287

Nutritional Facts

1 serving equals 316 calories, 12 g fat (6 g saturated fat), 54 mg cholesterol, 840 mg sodium, 29 g carbohydrate, 4 g fiber, 22 g protein.

Medium-Bodied Red Wine

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.

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Reviewed Jul. 6, 2012

"I LOVE greek food! I LOVED this recipe for something different to eat. It almost tasted like a gyro with pasta. Now my husband wants lamb all the time!!"

Reviewed Jan. 24, 2011

"Can this be frozen like a OAMC recipe?"

Reviewed Sep. 26, 2010

"This is one of my favorite dinners and the leftovers are good too!"

Reviewed Aug. 27, 2010

"Three of four kids loved it. Easy to make, I already had the ingredients on hand (I subbed ground beef for the lamb, making it a whole pound). Not too difficult for a weeknight and smelled delicious!"

Reviewed Apr. 15, 2010

"Just made this and we loved it. I baked it at 350 and cut the time down a little. I used whole wheat penne. Loved the cinnamon taste. We sprinkled it with parmesan. It was yummy."

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