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Rice and Pasta - Greek Pasta Bake



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 (15-ounce) can tomato sauce
  • 1 (14 1/2-ounce) can diced tomatoes, undrained
  • 1 tablespoon lemon juice
  • 1 teaspoon sugar
  • 1/4 teaspoon ground cinnamon
  • 2 cups uncooked large tube pasta
  • 4 ounces feta cheese, crumbled

INSTRUCTIONS
In a large skillet or Dutch oven, cook beef and lamb over medium heat until no longer pink; drain. Stir in onion, garlic, oregano, basil, salt, pepper, and thyme; mix well. Add 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 pasta according to package directions; drain. Stir into meat mixture. Transfer to a greased two-quart baking dish. Sprinkle with feta cheese. Cover and bake at 325° for 45 minutes. Uncover; bake 15 more minutes or until heated through.
Yield: Six servings.
 
 
 
 
Submitted By: Denise Williams
Jamestown
Fentress Farmers Co-op
Number of Servings: 6
 
Print 3x5 recipe cards
 
 
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