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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 12 |
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Ground beef, feta cheese, and tomatoes are blended with macaroni, then baked in a rich white sauce. This is a wonderful change from traditional Italian lasagna. Ingredients:
2 pounds uncooked elbow macaroni |
2 pounds ground beef |
1 medium onion, chopped |
1 cup grated parmesan cheese |
1 (4 ounce) package feta cheese |
2 (8 ounce) cans diced tomatoes |
2 teaspoons ground cinnamon |
salt and pepper to taste |
3 cups milk |
3 tablespoons cornstarch |
1/4 cup butter |
Directions:
1. Bring a large pot of lightly salted water to a boil. Add macaroni noodles, and cook until tender, about 8 minutes. Drain, and set aside.
2. Preheat the oven to 350 degrees F (175 degrees C). Cook ground beef and onion in a large skillet over medium-high heat until beef is evenly browned. Remove from heat, and drain grease. Stir in the tomatoes, feta cheese, Parmesan cheese, and cinnamon. Mix in pasta, and transfer to a large baking dish.
3. In a saucepan over medium heat, mix together the milk and cornstarch until no lumps remain. Add butter, and bring to a boil. Boil for 1 minute, then remove from heat, and pour the sauce over the mixture in the baking dish.
4. Bake for 1 hour in the preheated oven, until the top is golden brown. Let stand for 10 minutes before serving.
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