Taste of Home
Greek Pasta Bake
TOTAL TIME: Prep: 40 min. Bake: 1 hour
YIELD: 6 servings.
My mom taught me to cook, and I love creating new recipes. I developed this casserole 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
Ingredients
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1/2 pound ground beef
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1/2 pound ground lamb
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1 large onion, chopped
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4 garlic cloves, minced
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3 teaspoons dried oregano
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1 teaspoon dried basil
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1/2 teaspoon salt
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1/4 teaspoon pepper
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1/4 teaspoon dried thyme
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1 can (15 ounces) tomato sauce
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1 can (14-1/2 ounces) diced tomatoes, undrained
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1 tablespoon lemon juice
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1 teaspoon sugar
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1/4 teaspoon ground cinnamon
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2 cups uncooked rigatoni or large tube pasta
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4 ounces feta cheese, crumbled
Directions
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1.
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.
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2.
Stir in sugar and cinnamon. Simmer, uncovered, 15 minutes longer.
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3.
Meanwhile, cook the pasta according to package directions; drain. Stir into meat mixture.
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4.
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.
Nutrition Facts
1 each: 316 calories, 12g fat (6g saturated fat), 54mg cholesterol, 840mg sodium, 29g carbohydrate (6g sugars, 4g fiber), 22g protein.
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