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Rice and Pasta -
Greek Pasta Bake
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| INGREDIENTS |
- 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 (15-ounce) can tomato sauce
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1 (14 1/2-ounce) can 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 large tube pasta
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4 ounces feta cheese, crumbled
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| 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.
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