Greek Baked Orzo with Lamb, Cinnamon and Kefalotyri

Name: Greek Baked Orzo with Lamb, Cinnamon and Kefalotyri
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 6 servings
Cuisine: Greek
Ingredients: 1 pound (450 g) orzo pasta; 1½ pounds (680 g) ground lamb; 1 large (250 g) yellow onion, finely diced; 4 cloves (20 g) garlic cloves, minced; 28 ounces (800 g) crushed tomatoes (canned); 2 tablespoons (30 g) tomato paste; 1½ teaspoons (3¾ g) ground cinnamon; 1½ teaspoons (2 g) dried oregano; to taste freshly ground black pepper; to taste sea salt; 2 cups (200 g) kefalotyri cheese, finely grated; 3 tablespoons (45 ml) extra-virgin olive oil; 1½ cups (360 ml) chicken or vegetable broth, warm

From the MyKitchenBank Kitchen

A warming Greek-inspired baked pasta dish where tender orzo is layered with a fragrant lamb ragù infused with cinnamon and tomato, then topped with a golden crust of grated kefalotyri cheese. The dish balances Mediterranean spices with creamy, melting cheese for a satisfying one-pan meal that's perfect for cooler evenings.

Prep: 20 min
Cook: 45 min
Wait: 15 min
Total: 1 hr 20 min
Makes: 6 servings (about 2 cups each)

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Steps

Before you start

Preheat your oven to 375°F (190°C)
Measure out all ingredients before starting to cook
Use fresh tomatoes if possible, or high-quality canned San Marzano tomatoes
Have kefalotyri cheese ready to grate—it should be cold for easier grating

1
Brown the lamb
- Heat the olive oil in a large 12-inch skillet over medium-high heat.
- Once shimmering, add the ground lamb, breaking it up with a wooden spoon as it cooks.
- Brown for 6–8 minutes, stirring frequently, until the lamb is no longer pink and begins to caramelize at the edges.
- Use an instant-read thermometer to verify the lamb has reached 160°F (71°C) internal temperature.
- Pour off excess fat if needed, leaving about 1 tablespoon in the pan.
- Season with a pinch of salt and pepper as it cooks.
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Ready when: Lamb is fully browned with no pink remaining, shows light caramelization, and reaches 160°F (71°C) internal temperature
Tip: Don't crowd the pan—let the lamb brown undisturbed for the first 2–3 minutes before stirring, which builds deeper flavor
2
Build the ragù base
- Add the diced onion to the cooked lamb and sauté for 3–4 minutes until softened and fragrant.
- Stir in the minced garlic and cook for 1 minute more.
- Add the tomato paste and cook, stirring often, for 2 minutes to caramelize it slightly and develop its sweetness.
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Ready when: Onion is translucent, garlic is fragrant, and tomato paste has darkened slightly
Tip: Cooking the tomato paste in the fat deepens its flavor—don't skip this step or rush it
3
Simmer the ragù
- Add the crushed tomatoes, warm broth, cinnamon, and oregano to the skillet.
- Stir well to combine, then reduce the heat to medium-low.
- Simmer uncovered for 10–12 minutes, stirring occasionally, until the sauce has thickened slightly and the flavors have melded.
- Taste and adjust seasoning with salt and pepper.
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Ready when: Sauce has reduced by about one-third and coats the back of a spoon lightly; cinnamon aroma is evident
Tip: The sauce should remain chunky with visible tomato—don't reduce it too much or it will dry out during baking
4
Cook the orzo
- While the ragù simmers, bring a large pot of salted water to a rolling boil.
- Add the orzo and cook according to package directions until al dente (usually 8–10 minutes).
- Drain in a colander and set aside.
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Ready when: Orzo is tender but retains a slight firmness when bitten
Tip: Don't overcook the orzo—it will continue to soften during baking, so al dente is essential
5
Assemble the dish
- Remove the ragù from heat and stir in the cooked orzo until evenly combined.
- Transfer the mixture to the prepared 9×13-inch baking dish, spreading it in an even layer.
- The dish will be full but not overflowing.
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Ready when: Orzo and ragù are evenly mixed and spread smoothly in the baking dish
Tip: Stir the orzo and ragù together gently but thoroughly to ensure even distribution of flavor
6
Top and bakeOven 375°F / 190°C
- Sprinkle the grated kefalotyri cheese evenly over the top of the orzo mixture, covering it completely.
- Place the baking dish in the preheated 375°F (190°C) oven and bake for 20–25 minutes until the cheese is golden brown and bubbles are visible at the edges.
- The top should be crispy and the filling should be heated through.
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Ready when: Cheese is golden brown with some deeper golden-brown patches, and you see bubbling at the edges
Tip: If the cheese browns too quickly before the edges bubble, tent loosely with foil for the last 5–10 minutes
7
Rest before serving
- Remove the baking dish from the oven and let it rest for 10–15 minutes.
- This allows the dish to set slightly and makes it easier to serve while still remaining warm and creamy inside.
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Ready when: Surface is still warm to the touch and steam no longer rises vigorously from the edges
Tip: Resting is crucial—it prevents the orzo from falling apart on the plate and lets the cheese crisp up further

Good to know

Tips

For the most authentic flavor, use a good-quality Greek kefalotyri; if unavailable, Pecorino Romano is a reliable substitute and will brown similarly
The warmth of cinnamon is key to this dish—don't skip it or reduce it, as it defines the Mediterranean character of the ragù
This dish pairs beautifully with a simple Greek salad dressed with lemon and olive oil, or with crusty bread to soak up the sauce
If your baking dish is shallow or wide, the orzo may dry out slightly during baking; cover with foil for the first 15 minutes if needed, then uncover to allow the cheese to brown

Make ahead

The lamb ragù can be made up to 2 days ahead and refrigerated in an airtight container. Cook the orzo fresh on the day of serving, then combine with the reheated ragù and proceed with assembly and baking. The entire assembled dish (before baking) can be covered and refrigerated for up to 8 hours; add 5–10 minutes to the baking time if baking from cold.

Storage & reheating

Refrigerate leftover baked orzo in an airtight container for up to 4 days. To reheat, cover loosely with foil and warm in a 325°F (165°C) oven for 15–20 minutes until heated through. You can also reheat individual portions in the microwave (2–3 minutes on 50% power, stirring halfway) but the oven method preserves the cheese crust better. The dish does not freeze well due to the soft pasta texture, though the uncooked ragù freezes separately for up to 3 months.

Substitutions

kefalotyri cheese → Pecorino Romano or Graviera. Both are aged, hard Greek or Mediterranean cheeses with sharp, salty profiles that will brown beautifully and deliver similar flavor
ground lamb → ground beef or a 50/50 mix of ground beef and ground pork. Beef will yield a milder dish; pork adds sweetness. Adjust cinnamon if desired to taste. All ground meats must reach 160°F (71°C) internal temperature.
crushed tomatoes (canned) → 2 cups fresh tomatoes, roughly chopped or crushed by hand, plus ¼ cup tomato sauce. Use ripe, in-season tomatoes for the best flavor; fresh tomatoes will yield a lighter sauce
ground cinnamon → ¼ teaspoon ground allspice or a pinch of ground cloves plus ½ teaspoon cinnamon. Allspice mimics cinnamon's warmth; cloves add different spice notes. Taste and adjust carefully