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Greek Pasta Bake

 Greek Pasta Bake
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
6 ServingsPrep: 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.

2 of 2

Greek Pasta Bake (continued)

Directions (continued)

  • 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 Facts: 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.
Wine: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.