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

Greek Pasta Bake Recipe

Read Reviews
4.5 6 6
Publisher Photo
My mom taught me to cook, and I love creating new recipes. I developed this casserole 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 each: 316 calories, 12g fat (6g saturated fat), 54mg cholesterol, 840mg sodium, 29g carbohydrate (6g sugars, 4g fiber), 22g 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

Medium-Bodied Red Wine

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

Reviews for Greek Pasta Bake

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
allaboutcookies86 User ID: 4740624 204960
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!!"

Mary0806 User ID: 1467961 204959
Reviewed Jan. 24, 2011

"Can this be frozen like a OAMC recipe?"

kaytmo User ID: 5432156 35259
Reviewed Sep. 26, 2010

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

Reesa6 User ID: 3925547 128899
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!"

cookmama300 User ID: 1059070 112822
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."

shelbyamay User ID: 4171522 79373
Reviewed Jul. 9, 2009

"My son and husband loved this recipe. Would suggest using wholewheat pasta for less fat option :)"

Loading Image