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Greek Pasta Bake

I have a confession to make…

I stole this recipe.

And when I say stole, I mean stole.

Ok, now before you start judging… give me a chance to elaborate….

A couple weeks ago, right before we left for our house hunting trip, I paid a visit to the doc to make sure baby #2 was nice & healthy. I had been waiting for over an hour and there was a stack of back issues from Food & Wine magazine that were calling my name.

After thumbing through a few issues, I started fishing through my purse for a notepad to jot down some recipes. I suddenly had flashbacks of going to the doctor with my grandma and remember her ripping out recipes from magazines in the waiting room.

Unsure if there was a waiting room magazine etiquette rule, I took to facebook to ask for advice.

After getting tons of comments to just rip out the recipes, I went for it.

I took not one, not two, but 6 recipes! Yikes!!

By this time my name had been called. I stuffed the recipes in my purse, saw the doctor, and drove home.

It was then that I noticed more comments had come in, saying the nice thing to do is to take a picture with my phone so others can enjoy the recipes too.


Next time, instead of ripping out the recipes, I promise to take pictures… Promise.

Greek Pasta Bake adapted from Food & Wine Magazine


  • 1 tablespoon olive oil
  • 1.5 lb lean ground lamb
  • 1 large shallot, finely chopped
  • 1 teaspoon dried oregano
  • 1 tsp cinnamon
  • 1 tsp ground cloves
  • 1/2 tsp salt (more to taste if needed)
  • 1 tsp pepper
  • 3 cups of your favorite jarred marinara sauce
  • 1 pound penne
  • 3 cups part-skim ricotta
  • 4 egg yolks
  • 1/2 tsp ground nutmeg
  • 1 cup freshly grated parmesan cheese

Preheat oven to 350 degrees

Bring a large pot of generously salted water to boil. In a large saucepan, heat olive oil to medium-high heat. Add lamb, shallots, oregano, cinnamon, cloves, salt, & pepper. Cook until lamb in browned and liquid has reduced (about 11 minutes). Add the marinara sauce and cook over medium heat until liquid has reduced a little ( about 10 minutes)

Cook the pasta al dente for about 7 minutes, drain & return to the pot. In a separate bowl, combine the ricotta, egg yolks, nutmeg, 2/3 cup parmesan, 1/2 tsp salt & 1/2 tsp pepper. Mix well until nice & smooth.

Add the lamb mixture to the pasta. Pour the pasta into a 9×13 inch oven safe dish. Spread the ricotta mixture over the pasta. Bake at 350 for 25 minutes. Turn the broiler on and boil for about 5 minutes or until the top in golden and a little toasty.


p.s. my family LOVED this dish!!! it’s definitely worth a repeat appearance!

17 Responses

  1. Samantha Angela @ Bikini Birthday said on April 25, 2011 at 8:37 am

    Yum! It’s like moussakka with pasta. Looks delicious!

  2. Heather @ Heather's Dish said on April 25, 2011 at 8:48 am

    Holy yum…I would have just straight up stolen it too! Definitely sounds like something we would LOVE!

  3. Alison @ Ingredients, inc. said on April 25, 2011 at 9:34 am

    This looks really good. I know my kids would like this one too!

  4. Lauren at Keep It Sweet said on April 25, 2011 at 9:56 am

    This looks fantastic, I am saving this recipe for the near future!

  5. Aunt Cindy said on April 25, 2011 at 12:47 pm

    Would it be okay (and taste the same or close to it) if I used lean ground beef or turkey? Can’t get ground lamb here and we don’t care for its taste. I bet it tastes even better because it was a “stolen” recipe! Ha ha.

    • Estela - Weekly Bite said on April 25, 2011 at 7:16 pm

      It should taste very similar, if not the same. The key is to use the same spices πŸ™‚

  6. Sarena (The Non Dairy Queen) said on April 25, 2011 at 3:21 pm

    Oh YUM! This looks amazing. My boys LOVE pasta bakes of any kind! I think it’s OK to take those recipes. Their going to throw out the magazines anyway. I think you paid your dues by actually using it!

  7. Natalia - a side of simple said on April 25, 2011 at 3:38 pm

    Mmm I love the sound of this Greek inspired dish! Last year around this time I was traveling through Greece so I think this is the perfect dish to “bring me back!”

  8. Jenny (Fit Girl Foodie) said on April 25, 2011 at 4:30 pm

    Wow this looks incredible. I’ve never made a pasta bake for myself but this recipe definitely caught my attention πŸ˜€

  9. Baking Serendipity said on April 25, 2011 at 11:40 pm

    I love baked pasta, but have never tried this kind before…it looks awesome! I loved reading your story about tearing out the magazine articles. I would have done the same thing! It made me smile πŸ™‚

  10. what katie's baking said on April 25, 2011 at 11:47 pm

    mmm i like that this recipe has lamb in it.
    it looks wonderful, estela!

  11. Megan@Dirty Dishes Daily said on April 26, 2011 at 1:22 am

    That looks delicious. I love baked pasta.

  12. daigoumee said on April 26, 2011 at 2:12 am

    It’s really a nice and helpful piece of information. I’m glad that you shared this helpful info with us. Please keep us informed like this. Thanks for sharing.

  13. Carabini said on April 26, 2011 at 6:00 am

    ..Baked Chicken Tender.Gluten-free diet gf recipes baked chicken supreme ingredients.frying chicken skinned and cut into pieces simmer for hour or until.chicken is tender serve over rice this. Seriously hot baked chicken with spicy roots.this spicy little number will be a real hit and bake in the oven.for about minutes basting occasionally until the chicken is.tender..For minutes until crisp and tender to serve pile shredded.lettuce on a large serving platter arrange the baked chicken on top.garnish with shredded cheese tomato categories baked chicken potato dinner for potatoes are.tender and juice of chicken is no longer pink when centers of..Preparation add pasta gradually to saucepan of boiling water boil.rapidly uncovered for mins or until tender drain rinse under cold.water and drain well..This baked chicken recipe is one of those recipes that every.home the potatoes are cubed and roasted until tender then put the.potatoes in a pan and put chicken pieces with a.

  14. Joanna Sutter (Fitness & Spice) said on April 26, 2011 at 6:30 am

    Mmmmm….I love a good twist on a classic dish. Thanks for the recipe!

  15. Nicole, RD said on April 26, 2011 at 6:51 am

    YUM! I’ve never cooked with lamb, but this looks like a great way for a beginner to try it out!

  16. Lou Rabkin said on April 27, 2011 at 4:34 am

    Keep posting stuff like this i really like it