How to prepare the Greek Pasta Bake recipe
Total Time Makes
Prep: 40 min. Bake: 1 hour 6 servings
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.
Freeze option: Cool unbaked casserole; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 325°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.
Nutrition Facts
1 each: 316 calories, 12g fat (6g saturated fat), 54mg cholesterol, 840mg sodium, 29g carbohydrate (6g sugars, 4g fiber), 22g protein.
Prep: 40 min. Bake: 1 hour 6 servings
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.
Freeze option: Cool unbaked casserole; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 325°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.
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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