One Pot Greek Pasta
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If you’re looking for a quick, flavorful dinner with minimal cleanup, this One Pot Greek Pasta recipe is the answer! Packed with Mediterranean flavors like garlic, oregano, capers, sun dried tomatoes, and feta cheese, this easy recipe comes together in just 35 minutes. It’s the perfect weeknight meal that’s hearty, delicious, and guaranteed to be a new favorite on your dinner table!
“My family loved it! Kids said best ever and save the recipe! Thank you for the delicious recipe!”
-Jess
I’m so excited to share this One Pot Greek Pasta recipe. It’s SO flavorful and easy to make! And since this recipe is made in only one pot, you know what that means, only one pot to clean, woo hoo!
Ingredients
Here I explain the best ingredients for this Greek Pasta recipe, what each one does, and substitution options. For the exact ingredient measurements, see the recipe card at the bottom of this post.
- Olive oil
- Onion – I recommend yellow onion for this recipe, but red onion or white onion will also work just fine.
- Garlic
- Ground turkey – you can also use ground beef or ground chicken in place of the ground turkey.
- Dried oregano
- Dried parsley
- Salt
- Black pepper
- Red pepper flakes
- Sun dried tomatoes – drain the tomatoes from the oil in the jar before adding them to the recipe.
- Roma tomatoes – if you can’t find roma tomatoes, quartered cherry or grape tomatoes can also be used in place of the roma tomatoes.
- Capers – you can also use kalamata olives in place of the capers for a similar flavor.
- Tomato sauce
- Macaroni noodles – or a noodle of a similar size, like small shells or rotini pasta. You will not boil the noodles before adding them to the dish. They cook right into the dish, so for the recipe to work, you will want to use a small noodle that will cook in the broth and tomato sauce in 15-20 minutes.
- Beef broth – or use chicken broth for a more mild flavor.
- Lemon juice – I always recommend fresh-squeezed for the best flavor!
- Feta cheese – crumbled on top, this cheese adds a wonderful salty, creamy layer to the dish.
Instructions
I’ve included step by step photos below to make this recipe easy to follow at home. For the full detailed recipe instructions, video and ingredient quantities, scroll to the recipe card at the bottom of this post.
- Cook the ground turkey. Heat a large skillet, or dutch oven, on the stove over medium-high heat. Once the skillet is hot, add olive oil and onions, cook for 4-5 minutes. Add minced garlic, cook for 1 minute, then add the ground turkey. Cook the turkey until it’s browned, this should take 6-8 minutes. Drain any grease from the skillet.
- Season the turkey. Sprinkle oregano, parsley, salt, black pepper, and red pepper flakes over the cooked turkey. Toss sun dried tomatoes, roma tomatoes, and capers into the skillet and stir to combine everything. Simmer on low for 5 minutes.
- Add the noodles and cook. Pour tomato sauce into the pan, along with the macaroni noodles. Pour the beef broth over the noodles, cover the skillet and simmer for 15-20 minutes. Remove the lid and add the lemon juice to the pasta.
- Serve the dish. Transfer the pasta to a large bowl, sprinkle with the feta cheese and garnish with fresh chopped parsley, if you’d like. Serve immediately.
If you’d like a delicious side dish to pair with this pasta dish, try this Cucumber Greek Salad recipe.
More one pot recipes
Looking for more delicious and easy one pot pasta recipes to make for dinner this week? Try these blog favorites!
One Pot Greek Pasta
Video
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 cup onion, diced
- 3 cloves garlic, minced
- 1 pound ground turkey, or ground beef
- 1 tablespoon dried oregano
- 1 teaspoon dried parsley
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- ¼ teaspoon red pepper flakes
- ½ cup julienned sun dried tomatoes, drained from a jar with oil
- 2 roma tomatoes, diced
- ¼ cup capers
- 8 ounce can tomato sauce
- 2 cups macaroni noodles, uncooked
- 2 cups beef broth, or chicken broth
- 2 tablespoons fresh lemon juice
- 1 cup feta cheese, crumbled
- 1 tablespoon fresh parsley, chopped – optional garnish
Instructions
- Heat a large skillet, or dutch oven, on the stove over medium-high heat.
- Once the skillet is hot, add the olive oil and onions. Cook for 4-5 minutes. Add the minced garlic and cook for 1 minute.
- Add the ground turkey and cook until browned, approximately 6-8 minutes.
- Drain any grease from the skillet, then add the oregano, parsley, salt, black pepper, red pepper flakes, sun dried tomatoes, roma tomatoes and capers. Simmer on low for 5 minutes.
- Add the tomato sauce and macaroni noodles. Pour the beef broth over the noodles. Make sure all of the noodles are completely covered in liquid.
- Place a lid on the skillet and simmer over medium heat for 15-20 minutes.
- Remove the lid and add the lemon juice to the pasta.
- Transfer to a large bowl, sprinkle with the feta cheese and garnish with fresh chopped parsley, if you’d like.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 6 days.
- Reheat in a microwave-safe dish in the microwave for 2 minutes. I recommend squeezing a lemon wedge over the dish after it’s been reheated to add a zest of freshness to the dish. I also recommend topping it with fresh feta cheese, after it’s been reheated.
- If you’re heating up more than one serving, you can also reheat it on the stove in a medium pot, over medium heat, for 7-9 minutes, or until heated through. Serve with a fresh lemon wedge and feta cheese.
- To make this recipe vegetarian, replace the ground turkey with meatless crumbles. Also, use vegetable broth instead of beef broth.
- To make this recipe vegan, follow the instructions above to make it vegetarian, and omit the feta cheese on top of the dish.
- To make this recipe gluten free, use gluten-free macaroni noodles, or a gluten free pasta of a similar size. Always make sure the broth used is gluten free.
Nutrition Facts
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One Comment on “One Pot Greek Pasta”
My family loved it! Kids said best ever and save the recipe! I accidentally put too much parsley in (I should prob get glasses🤪) so I added some of Mediterranean herb grinder to make it not so prominent and add extra flavor since I didn’t have the capers or olives. I also only had fettuccine on hand so I cooked it separate and just added flour&chick broth roux to thicken up the sauce. It turned out perfect!
Thank you for the delicious recipe!