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Prep Time: 40 Minutes Cook Time: 0 Minutes |
Ready In: 40 Minutes Servings: 6 |
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My mom taught me to cook, and I love trying and creating new recipes. I developed this one 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 Ingredients:
1/2 pound ground turkey or 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. Yield: 6 servings.
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