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Greek Pasta Bake Recipe

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My mom taught me to cook, and I love trying and creating new recipes. I developed this one on a cold and snowy afternoon many years ago. Tangy lemon and herbs are complemented by the subtle sweetness of cinnamon.—Carol Stevens, Basye, Virginia

This recipe is:

Healthy

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6 Servings
Prep: 40 min. Bake: 1 hour

Ingredients

1/2 pound ground beef
1/2 pound ground lamb
1 large onion, chopped
4 garlic cloves, minced
3 teaspoons dried oregano
1 teaspoon dried basil
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon dried thyme
1 can (15 ounces) tomato sauce
1 can (14-1/2 ounces) diced tomatoes, undrained
1 tablespoon lemon juice
1 teaspoon sugar
1/4 teaspoon ground cinnamon
2 cups uncooked rigatoni or large tube pasta
4 ounces feta cheese, crumbled

Directions

In a large skillet, cook beef and lamb over medium heat until no longer pink; drain. Stir in the onion, garlic, oregano, basil, salt, pepper and thyme. Add the tomato sauce, tomatoes and lemon juice. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes, stirring occasionally.
Stir in sugar and cinnamon. Simmer, uncovered, 15 minutes longer.
Meanwhile, cook the pasta according to package directions; drain. Stir into meat mixture.
Transfer to a greased 2-qt. baking dish. Sprinkle with feta cheese. Cover and bake at 325° for 45 minutes. Uncover; bake 15 minutes longer or until heated through. Yield: 6 servings.

Nutritional Analysis: 1 serving equals 316 calories, 12 g fat (6 g saturated fat), 54 mg cholesterol, 840 mg sodium, 29 g carbohydrate, 4 g fiber, 22 g protein.

Greek Pasta Bake published in Casserole Cookbook , p287

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