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Greek Pasta Bake

Total Time

Prep: 40 min. Bake: 1 hour

Makes

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
Greek Pasta Bake Recipe photo by Taste of Home

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

  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.
  2. Stir in sugar and cinnamon. Simmer, uncovered, 15 minutes longer.
  3. Meanwhile, cook the pasta according to package directions; drain. Stir into meat mixture.
  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.

Can you freeze Greek Pasta Bake?

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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