Turkish Baked Pasta with Lamb and Yogurt Sauce

Name: Turkish Baked Pasta with Lamb and Yogurt Sauce
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 6 servings
Cuisine: Turkish
Ingredients: 2 tbsp (30 ml) Extra virgin olive oil; 1 large (225 g) Large yellow onion, diced; 4 cloves (20 g) Fresh garlic cloves, minced; 1 lb (450 g) Ground lamb; 2 tbsp (30 g) Tomato paste; 1 tsp (2 g) Ground cinnamon; 28 oz (800 g) Canned crushed tomatoes (1 can); 1½ tsp (8 g) Kosher salt, to taste, divided between steps; ½ tsp (1 g) Black pepper, to taste, divided between steps; 4 tbsp (57 g) Unsalted butter, divided: 3 tbsp for sauce, 1 tbsp for baking dish; 3 tbsp (24 g) All-purpose flour; 2 cups (480 ml) Whole milk; 1½ cups (360 g) Greek yogurt (full-fat or 2%); 1 large (50 g) Large egg, room temperature; 1 lb (450 g) Penne or rigatoni pasta; ½ cup (70 g) Pine nuts; ¼ cup (10 g) Fresh flat-leaf parsley, finely chopped (optional)

From the MyKitchenBank Kitchen

A rustic Turkish-inspired baked pasta featuring a gently spiced ground lamb and tomato sauce, layered with penne and topped with a creamy béchamel-yogurt sauce enriched with egg. Baked until golden and bubbling, then finished with toasted pine nuts for traditional flavor and crunch. The warm cinnamon and savory yogurt sauce create a deeply comforting dish that's perfect for casual entertaining.

Prep: 20 min
Cook: 40 min
Wait: 25 min
Total: 1 hr 25 min
Makes: 6 servings (serves 4–6 as a main course)

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Ingredients

6 servings

For the lamb sauce
2 tbsp (30 ml) Extra virgin olive oil
1 large (225 g) Large yellow onion, diced
4 cloves (20 g) Fresh garlic cloves, minced
1 lb (450 g) Ground lamb
2 tbsp (30 g) Tomato paste
1 tsp (2 g) Ground cinnamon
28 oz (800 g) Canned crushed tomatoes (1 can)
1½ tsp (8 g) Kosher salt, to taste, divided between steps
½ tsp (1 g) Black pepper, to taste, divided between steps
For the yogurt sauce
4 tbsp (57 g) Unsalted butter, divided: 3 tbsp for sauce, 1 tbsp for baking dish
3 tbsp (24 g) All-purpose flour
2 cups (480 ml) Whole milk
1½ cups (360 g) Greek yogurt (full-fat or 2%)
1 large (50 g) Large egg, room temperature
1 lb (450 g) Penne or rigatoni pasta
½ cup (70 g) Pine nuts
¼ cup (10 g) Fresh flat-leaf parsley, finely chopped (optional)

Equipment (11)

Large skillet or sauté pan (12-inch preferred)
Small skillet
Large pot (for pasta)
Medium saucepan (for yogurt sauce)
9×13 inch (23×33 cm) baking dish
Colander
Whisk
Wooden spoon
Spatula
Measuring cups and spoons
Cutting board and chef's knife

Steps

Before you start

Preheat your oven to 375°F (190°C) about 10 minutes before assembling the dish.
Read through the entire recipe and gather all ingredients (mise en place).
Use full-fat or 2% Greek yogurt (not regular yogurt) for the best texture and richness.
Have a 9×13 inch (23×33 cm) baking dish ready and clean.

1
Sauté aromatics and brown lamb
- Heat 2 tbsp olive oil in a large skillet over medium-high heat.
- Add the diced onion and cook, stirring occasionally, for about 5 minutes until softened and translucent.
- Add the minced garlic and cook for 1 minute until fragrant.
- Add the ground lamb, breaking it apart with a wooden spoon, and cook for 8–10 minutes, stirring occasionally, until no pink remains and the meat is browned throughout and reaches an internal temperature of 160°F (71°C).
- If excess fat pools in the pan, tilt and skim off most of it, leaving about 1 tablespoon for flavor.
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Ready when: Lamb is browned throughout with no pink remaining and internal temperature reaches 160°F (71°C).
Tip: Break the lamb into small, uniform pieces for even browning and better integration into the sauce.
2
Bloom tomato paste and cinnamon
- Add the 2 tbsp tomato paste and 1 tsp ground cinnamon to the pan.
- Stir constantly for 1–2 minutes until the paste darkens slightly and becomes fragrant.
- This step cooks out the raw flour taste of tomato paste and releases the aromatic compounds in cinnamon.
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Ready when: Tomato paste is noticeably darker and fragrant; cinnamon fills the kitchen with warmth.
Tip: Stir constantly to prevent sticking or burning; the paste can scorch quickly.
3
Simmer sauce until thickened
- Pour in the entire can of crushed tomatoes (28 oz / 800 g) with their juice.
- Season with about 1 teaspoon salt and ¼ teaspoon black pepper, then taste and adjust.
- Bring to a simmer over medium heat, then reduce to medium-low.
- Simmer uncovered, stirring occasionally, for 15 minutes.
- The sauce will thicken slightly and the flavors will deepen and harmonize.
- While the sauce simmers, you can prepare the other components.
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Ready when: Sauce coats the back of a spoon lightly; flavors have deepened.
Tip: If the sauce seems too thin after 15 minutes, simmer another 2–3 minutes; if too thick, add a splash of water.
4
Toast pine nuts until fragrant
- While the sauce simmers, heat a small skillet over medium heat.
- Add the ½ cup pine nuts and cook, stirring and shaking the pan frequently, for 3–4 minutes until they are light golden and very fragrant.
- Transfer to a plate to cool slightly; they will continue to cook slightly from residual heat and will crisp further as they cool.
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Ready when: Pine nuts are light golden and fragrant, not dark or burnt.
Tip: Watch carefully to avoid burning; they go from pale to dark quickly. Remove from heat while still pale golden.
5
Cook pasta to al dente
- Bring a large pot of salted water to a boil.
- Add 1 lb pasta and cook according to package directions until al dente, usually 9–12 minutes.
- The pasta should be tender but still have a slight bite.
- Drain well in a colander and toss with a light drizzle of olive oil to prevent sticking.
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Ready when: Pasta is tender but still firm when bitten; no crunch, but not mushy.
Tip: Do not overcook; the pasta will soften further during baking. Taste at 9 minutes to check.
6
Make béchamel-yogurt sauce
- In a medium saucepan, melt 3 tbsp unsalted butter over medium heat.
- Add 3 tbsp flour and whisk constantly for 1–2 minutes to create a smooth roux and cook out the raw flour taste.
- Gradually whisk in 2 cups whole milk, whisking constantly to prevent lumps.
- Cook for 3–4 minutes, stirring frequently, until the sauce thickens enough to coat the back of a spoon.
- Remove from heat and let cool for 1–2 minutes.
- Whisk in 1½ cups Greek yogurt until smooth and well combined.
- Whisk in 1 large egg until fully incorporated.
- Season with a pinch of salt and black pepper.
- The sauce should be smooth, creamy, and pourable.
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Ready when: Sauce is smooth, creamy, and pours freely; no lumps or streaks.
Tip: Cool the béchamel before adding yogurt and egg to prevent them from curdling or scrambling. If the final sauce seems too thick, whisk in 2–3 tbsp more milk.
7
Assemble the pasta dishOven 375°F / 190°C
- Preheat your oven to 375°F (190°C).
- Rub a 9×13 inch (23×33 cm) baking dish with 1 tbsp unsalted butter.
- Spread half of the cooked pasta evenly across the bottom of the dish.
- Pour all of the lamb sauce over the pasta layer, spreading it evenly with a spatula.
- Top with the remaining pasta, spreading it into an even layer.
- Slowly pour the yogurt sauce over the top, using a spatula to spread it gently and evenly across the surface, trying not to push down through the pasta layers.
- Scatter the toasted pine nuts evenly over the surface.
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Ready when: Dish is fully assembled with visible layers and yogurt sauce covering the top.
Tip: Spread the yogurt sauce gently with a spatula to avoid breaking the pasta layers underneath.
8
Bake until golden and setOven 375°F / 190°C
- Place the baking dish in the preheated 375°F (190°C) oven.
- Bake for 25–30 minutes until the top is golden brown and the sauce is set.
- The sauce should jiggle slightly when you move the dish but should not slosh around like liquid.
- You may see some bubbling at the edges.
- If the top is not yet golden after 25 minutes, bake for a few minutes more and check again.
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Ready when: Top is golden brown; sauce is bubbling at edges and set in center; a skewer inserted 2 inches from the edge meets slight resistance.
Tip: If the top is browning too quickly but the center isn't set, cover loosely with foil for the last 5 minutes.
9
Rest and serve
- Remove the baking dish from the oven and let it rest at room temperature for 5 minutes.
- This allows the sauce to firm up further, making the dish easier to portion.
- Garnish with fresh chopped parsley if desired and serve warm, scooping down to include all layers in each serving.
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Ready when: Dish is warm to touch; sauce no longer jiggles freely.
Tip: The dish will continue to set as it cools; don't worry if it seems slightly loose when first removed from the oven.

Good to know

Tips

Let the béchamel cool for 1–2 minutes before adding yogurt and egg; if it's too hot, they will curdle or scramble.
If the final yogurt sauce seems too thick after adding the yogurt and egg, whisk in an extra 2–3 tablespoons of milk to achieve a pourable consistency.
Don't skip draining excess fat from the lamb; it will make the dish greasy if left in.
For extra depth, use half beef broth and half milk in the béchamel, or add a pinch of nutmeg to the yogurt sauce.

Make ahead

The lamb sauce can be made up to 1 day ahead and refrigerated. The entire assembled dish can be prepared up to 4 hours ahead and refrigerated; add 5–10 minutes to the baking time if baking from cold.

Storage & reheating

Room temperature: up to 2 hours. Refrigerator: up to 3 days in an airtight container; reheat covered in a 350°F (175°C) oven for 15–20 minutes until heated through. Freezer: up to 3 months in an airtight, freezer-safe container; thaw overnight in the refrigerator and reheat as directed above.

Substitutions

Greek yogurt (full-fat or 2%) → Regular whole milk yogurt, drained in a fine-mesh sieve for 4–6 hours (or overnight) to remove excess whey. This mimics the thickness of Greek yogurt; discard the whey and measure the drained yogurt.
Pine nuts → Chopped toasted walnuts, almonds, or hazelnuts. Use about the same amount; toast as you would pine nuts. The flavor will be slightly different but equally authentic to Turkish cuisine.
Penne or rigatoni pasta → Any short pasta shape such as rigatoni, farfalle, fusilli, or orzo. Choose shapes that hold sauce well; avoid long pasta.
Ground lamb → Ground beef or a 50/50 blend of ground lamb and ground beef. Beef will give a milder, less distinctly Turkish flavor, but the dish will still be delicious.