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Prep Time: 5 Minutes Cook Time: 105 Minutes |
Ready In: 110 Minutes Servings: 6 |
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Ingredients:
1 can(s) (14-1/2 ounces) diced tomatoes, undrained |
1 teaspoon(s) dried basil |
3 teaspoon(s) dried oregano |
1/4 teaspoon(s) dried thyme |
1/2 pound(s) each ground beef and ground lamb |
4 ounce(s) feta cheese, crumbled |
4 clove(s) garlic, minced |
1/4 teaspoon(s) ground cinnamon |
1 tablespoon(s) lemon juice |
1 large onion, chopped |
1/4 teaspoon(s) pepper |
1/2 teaspoon(s) salt |
1 teaspoon(s) sugar |
1 15-oz can(s) tomato sauce |
2 cup(s) uncooked rigatoni or large tube pasta |
Directions:
1. In a large skillet, 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 the tomato sauce, tomatoes and lemon juice. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes, stirring occasionally.
2. Stir in the 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 degrees for 45 minutes. Uncover; bake 15 minutes longer or until heated through.
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