My dad's classic Greek pasta is the perfect easy comfort dinner. Here's how to make it.

• My dad always made youvetsi when I was a kid — it was a weeknight staple at our house. 
• The classic Greek dish features lamb or beef with orzo pasta and a tomato sauce.
• The delicious recipe is super easy to follow and only takes around 30 minutes to make. 

I grew up eating youvetsi, a classic Greek pasta dish.

Youvetsi (also spelled giouvetsi or yiouvetsi) is a baked dish that features lamb or beef with orzo pasta and a tomato sauce. Think of it as our version of casserole. 

This hearty and comforting dish, traditionally made for Sunday family dinners in Greece, was a staple of my childhood. My parents, who immigrated to the US in the 1980s, often made Greek dishes that reminded them of home — and helped my sister and I connect to the culture.  

Every time I saw a box of orzo sitting out on our kitchen island, I knew it was youvetsi night. 

My dad — an excellent home cook — has taught me how to make many classic Greek dishes. And after perfecting the recipe, he knew youvetsi should be next.

From pastitsio (the Greek version of lasagna) and lemon potatoes to avgolemono soup and baklava, my dad has a Greek dish for any occasion and season. 

His youvetsi is perfect whenever you need an easy dinner that's both comforting and delicious. 

Here's how to make it.

My dad's youvetsi only requires a few ingredients, and you probably already have most of them in your kitchen.

To make a pan of youvetsi for 4-5 people, you'll need: 

• 16-ounce box of Barilla orzo pasta 
• 1 lb beef cubes (my dad buys the precut beef for stew) 
• 1 cup parsley 
• 1 clove garlic 
• ⅔ cup jarred marinara sauce 
• ½ white onion 
• ¾ cup red wine 
• ¼ cup olive oil 

Pro tip: The ratio of orzo to water depends on the type of orzo you use, and it can make a huge difference in the taste and texture of your youvetsi. My dad has only tested this recipe with Barilla orzo, so he recommends sticking to that or something very similar. 

The first step is just some very minimal prep.

All you need to do is chop the parsley and onion, plus mince the garlic. 

Then it's time to cook the meat. First, add the olive oil to a pressure cooker.

My dad uses his Presto pressure cooker whenever he makes youvetsi, but you can apply this same process to your own quick pot — just make sure to adjust the cooking time.  

If you don't have a quick pot or pressure cooker, don't stress! You can cook the beef in a regular pot as well. After you add the wine and water, cover the pot and let the meat cook slowly for about an hour and 30 minutes. Just make sure to note that a regular pot will require far more water to cook the meat. 

Let the olive oil heat up, then throw in the meat cubes.

Cook the meat cubes until they're slightly brown. 

Then add the chopped onion, parsley, and garlic.

Cook everything together for one to two minutes, until the onions are translucent. 

Now it's time to add the wine.

We used a bottle of Merlot for this youvetsi, but Pinot Noir also works well. 

Then add a cup of water.

Make sure the meat is covered. 

Season everything with salt and pepper, then cover the pressure cooker.

After a few minutes, the valve of the pressure cooker will begin rocking. My dad says you should then let everything cook for 11 minutes. 

Once the meat is ready, cool the pot immediately by placing it under water.

Be careful with the hot pot.

Use a slotted spoon to transfer the meat from your pot to a baking dish, and spread the meat evenly.

My dad recommends using a 13-inch by 9-inch pan to serve 4-5 people. 

Transfer the leftover juice from your pot into a separate bowl.

Add your jarred marinara sauce to the bowl and mix everything together. 

Add four cups of your juice and marinara mixture back into the pressure cooker or quick pot.

If there isn't enough juice for four full cups, just add water. 

Then add two cups of the orzo pasta.

Bring the juice and orzo to a boil and let them cook for around one minute.

Pour the orzo mixture into the pan with the meat and make sure it spreads evenly. Now it's time to bake!

Place your pan on the middle rack of the oven and let it cook at 400 degrees Fahrenheit for around 17 minutes. 

Then sample some orzo and make sure it's al dente. If it tastes too dry, add ¼ cup water and cook your pasta for a few more minutes. 

Once your orzo is ready, take the pan out and let it rest for five minutes.

This allows the orzo to absorb the remaining juices. 

Dinner is ready! My dad recommends serving the youvetsi with parmesan or feta cheese for added deliciousness.

Youvetsi is such a great comfort meal. The meat is soft, tender, and juicy, melting into your mouth with each bite. And I love that this dish uses orzo (or kritharaki, as the Greeks call it). The small and light pasta serves as a nice contrast to the heavy meat, making this dish perfect to eat during any season. 

I know nostalgia plays a huge factor when it comes to comfort food, but I'm confident that my dad's youvetsi would be loved by so many families. Who doesn't want a dish that gets dinner on the table in 30 minutes? 

My dad spent months perfecting his youvetsi recipe, and now he's so excited to share it with you.

After many cooking trials, my dad believes this youvetsi is perfect for anyone who's craving an easy dinner — and I definitely agree. 

My dad has since also tested this recipe with chicken, which takes even less work than beef. 

"Using chicken has the advantage that you don't need the pressure cooker," he told me. "You just sear it on the pan, then you put it together with the orzo in the oven for 20 minutes and it's done." 

Whichever way you decide to make it, I know my dad's youvetsi will deliver an easy and delicious Greek dinner. Enjoy! 

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