Festive Baked Pasta with Pomegranate and Pistachio

Name: Festive Baked Pasta with Pomegranate and Pistachio
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 6 servings
Cuisine: Middle Eastern
Ingredients: 1 lb (450 g) penne pasta; 1 lb (450 g) ground lamb; 1 (150 g) yellow onion, medium, finely diced; 4 clove (20 g) garlic cloves, minced; 1½ tsp (3 g) ground cumin; ½ tsp (1 g) ground cinnamon; ¼ tsp (½ g) ground allspice; 3 tbsp (45 g) tomato paste; 1 cup (240 ml) beef or lamb broth; 3 tbsp (45 ml) olive oil; 1½ tsp (9 g) salt; ½ tsp (1 g) black pepper, freshly ground; 2 cup (500 ml) full-fat Greek yogurt, at room temperature; 2 tbsp (30 ml) fresh lemon juice; 2 clove (10 g) garlic cloves, minced; ½ tsp (3 g) salt; 1 cup (180 g) pomegranate arils, fresh; ¾ cup (100 g) roasted unsalted pistachios, roughly chopped; ¼ cup (10 g) fresh mint leaves, roughly chopped (optional); 1 tbsp (15 ml) pomegranate molasses (optional drizzle) (optional)

From the MyKitchenBank Kitchen

A vibrant Middle Eastern-inspired baked pasta featuring ground lamb, creamy yogurt sauce, and bright pomegranate arils with roasted pistachios. This showstopping dish combines warm spices, tangy yogurt, and jewel-like pomegranate for a celebration-worthy main course.

Prep: 25 min
Cook: 45 min
Wait: 15 min
Total: 1 hr 25 min
Makes: 6 servings (serves 6 as a main course)

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Ingredients

6 servings

1 lb (450 g) penne pasta
1 lb (450 g) ground lamb
1 (150 g) yellow onion, medium, finely diced
4 clove (20 g) garlic cloves, minced
1½ tsp (3 g) ground cumin
½ tsp (1 g) ground cinnamon
¼ tsp (0.5 g) ground allspice
3 tbsp (45 g) tomato paste
1 cup (240 ml) beef or lamb broth
3 tbsp (45 ml) olive oil
1½ tsp (9 g) salt
½ tsp (1 g) black pepper, freshly ground
For the yogurt sauce
2 cup (500 ml) full-fat Greek yogurt, at room temperature
2 tbsp (30 ml) fresh lemon juice
2 clove (10 g) garlic cloves, minced
½ tsp (3 g) salt
For garnish
1 cup (180 g) pomegranate arils, fresh
¾ cup (100 g) roasted unsalted pistachios, roughly chopped
¼ cup (10 g) fresh mint leaves, roughly chopped (optional)
1 tbsp (15 ml) pomegranate molasses (optional drizzle) (optional)

Equipment (6)

Large pot for pasta
12-inch (30 cm) heavy skillet or sauté pan
9×13-inch (23×33 cm) baking dish
Large mixing bowl
Wooden spoon
Instant-read thermometer

Steps

Before you start

Preheat oven to 375°F (190°C)
Have pomegranate arils and pistachios ready for garnish
Use full-fat Greek yogurt for richness
Bring a large pot of salted water to boil for pasta

1
Cook the pasta
- Bring a large pot of salted water to a boil.
- Add penne pasta and cook until just al dente (usually 2 minutes under package time).
- Reserve 1 cup (240 ml) of pasta water, then drain the pasta.
- Set aside.
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Ready when: Pasta is tender but still firm to the bite
Tip: Cooking pasta al dente is crucial—it will continue cooking in the oven and should not be mushy.
2
Brown the lamb
- Heat 2 tablespoons (30 ml) of olive oil in a 12-inch (30 cm) skillet over medium-high heat.
- Add ground lamb and cook for 5–7 minutes, breaking it up with a wooden spoon, until deeply browned and an instant-read thermometer inserted into the meat reads 160°F (71°C).
- Drain off excess fat, leaving about 1 tablespoon (15 ml) in the pan.
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Ready when: Lamb is deeply browned and reaches 160°F (71°C) on an instant-read thermometer
Tip: Don't stir constantly—let the lamb sit for 1–2 minutes between stirs to develop a flavorful crust.
3
Build the sauce base
- Reduce heat to medium.
- Add diced onion and cook for 3 minutes, stirring occasionally, until softened and lightly golden.
- Add minced garlic and cook for 1 minute more until fragrant.
- Stir in cumin, cinnamon, and allspice, and cook for 30 seconds to bloom the spices.
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Ready when: Spices are fragrant and onion is translucent
Tip: Blooming the spices in fat will intensify their flavor—don't skip this step.
4
Simmer the lamb sauce
- Stir in tomato paste and cook for 1 minute.
- Pour in beef broth and stir well.
- Bring to a gentle simmer and cook uncovered for 8 minutes, stirring occasionally, until the sauce thickens slightly.
- Season with 1.5 teaspoons (9 g) salt and 0.5 teaspoon (1 g) black pepper.
- Taste and adjust seasoning as needed.
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Ready when: Sauce is slightly thickened and coats the back of a spoon
Tip: Keep the heat at a gentle simmer to avoid splattering and allow flavors to meld.
5
Make the yogurt sauce
- In a large mixing bowl, whisk together Greek yogurt, lemon juice, minced garlic, and 0.5 teaspoon (3 g) salt until smooth and well combined.
- The sauce should be pourable but thick.
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Ready when: Yogurt mixture is smooth and homogeneous
Tip: Use room-temperature yogurt to ensure smooth mixing—cold yogurt may clump.
6
Assemble the baking dish
- Spread one-third of the yogurt sauce (about 2/3 cup or 160 ml) evenly across the bottom of a 9×13-inch (23×33 cm) baking dish.
- Add the drained cooked pasta and pour the lamb sauce over it.
- Gently fold the pasta and sauce together 2–3 times until just combined.
- Spread the remaining yogurt sauce evenly over the top, making sure some pasta shows through at the edges.
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Ready when: Ingredients are loosely combined with yogurt sauce visible on top
Tip: Don't overmix—you want layers, not a completely uniform mixture.
7
Bake the pastaOven 375°F / 190°C
- Transfer the baking dish to a preheated 375°F (190°C) oven and bake uncovered for 35–40 minutes, until the yogurt sauce is golden brown in spots and bubbling gently at the edges.
- The top should look set but still have some creamy texture.
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Ready when: Top is golden and lightly browned at edges with gentle bubbling
Tip: If the top is browning too quickly, cover loosely with foil for the last 10–15 minutes.
8
Rest and garnish
- Remove from the oven and let rest for 10–15 minutes.
- This allows the sauce to set slightly and makes serving easier.
- Just before serving, scatter pomegranate arils, chopped pistachios, and fresh mint (if using) over the top.
- Drizzle lightly with pomegranate molasses (if desired) for extra tartness and color.
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Ready when: Dish has set slightly and is still warm
Tip: Add the fresh garnishes just before serving to keep the pomegranate arils juicy and pistachios crisp.

Good to know

Tips

For a spicier version, add 1/4 teaspoon (0.5 g) cayenne pepper or a pinch of Aleppo pepper to the lamb sauce.
Make your own pomegranate molasses by simmering equal parts pomegranate juice and water with a pinch of salt until reduced by half—much fresher than bottled.
If you don't have pomegranate molasses, a drizzle of balsamic vinegar mixed with a touch of honey provides similar sweetness and tang.
Serve with warm flatbread or a crisp green salad dressed with lemon and olive oil to cut through the richness.

Make ahead

Assemble the baking dish up to 4 hours ahead (cover with plastic wrap and refrigerate). Increase baking time by 5–10 minutes if baking from cold. Alternatively, bake completely, cool, cover, and refrigerate up to 2 days; reheat covered at 325°F (160°C) for 20–25 minutes until warmed through.

Storage & reheating

Store covered in the refrigerator for up to 3 days. Reheat in a 325°F (160°C) oven, covered with foil, for 15–20 minutes until warmed through. Not recommended for freezing due to yogurt sauce. The dish is best enjoyed fresh or within 1 day of baking.

Substitutions

ground lamb → ground beef or ground turkey. Use the same weight. Beef will be richer; turkey will be leaner. Adjust cooking time slightly if needed.
full-fat Greek yogurt → thick labneh or strained yogurt. Labneh adds tanginess; both work beautifully with the Middle Eastern spices.
pomegranate arils, fresh → tart dried barberries or dried cranberries, roughly chopped. Provides tartness and color, though without the fresh juiciness. Use about 1/2 cup (60 g).
roasted unsalted pistachios → slivered almonds or chopped walnuts. Almonds are milder; walnuts add earthiness. Toast lightly for best flavor.