TOTAL TIME: Prep: 20 min. Bake: 35 min.
MAKES: 2 servings


  • 1/2 cup uncooked elbow macaroni
  • 1 egg, lightly beaten
  • 2 tablespoons milk
  • 1/2 cup crumbled feta cheese or shredded part-skim mozzarella cheese, divided
  • 1/2 pound ground pork
  • 2 tablespoons chopped onion
  • 1/2 cup tomato sauce
  • 1/8 to 1/4 teaspoon ground cinnamon

Nutritional Facts

1-1/2 cups: 442 calories, 25g fat (10g saturated fat), 199mg cholesterol, 649mg sodium, 20g carbohydrate (3g sugars, 2g fiber), 33g protein.


  1. Cook macaroni according to package directions; drain.
  2. In a bowl, combine the egg, milk and 1/4 cup cheese. Stir in macaroni. Transfer to a greased 3-cup baking dish. In a skillet, cook pork and onion over medium heat until meat is no longer pink; drain. Stir in tomato sauce and cinnamon.
  3. Pour over macaroni mixture. Sprinkle with remaining cheese. Cover and bake at 375° for 20 minutes. Uncover; bake 12-16 minutes longer or until bubbly and heated through. Yield: 2 servings.
Originally published as Greek Feta Casserole in Cooking for One or Two Cookbook 2003, p184

Medium-Bodied Red Wine

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.

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hulienrk User ID: 1071696 135160
Reviewed Sep. 2, 2009

"Delicious. I included a chopped onion when browning the meat. Make sure to double the recipe for leftovers."

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