Skip to main content

Greek Pasta Bake

I consider this to be a moussaka inspired pasta bake. It lacks moussaka’s béchamel sauce, eggplants, and about a million other things. It does have the a tomato based meat sauce that steals all the herbs and spices right out of my moussaka recipe, however, and is topped with feta and pecorino cheeses. It’s easier and faster to make than moussaka and is a welcome addition to my greek recipe rolodex.

You can prepare this ahead of time and freeze it before you bake it; you can make a double recipe and freeze the other half. Or just make the darn thing, bake it, and eat it the same day if you are hungry now, darn it! 

I hope you enjoy!

1 tablespoon olive oil
1/2 pound ground beef
1/2 pound ground lamb
1 large onion, diced
1 green bell pepper, diced
4 garlic cloves, minced
3 teaspoon oregano
1 teaspoon dried basil
1 teaspoon onion powder
1 pinch nutmeg
1 teaspoon salt
1/4 teaspoon dried thyme
1 tablespoon tomato paste
1 15 ounce can tomato sauce
1 15 ounce can diced tomatoes
1 tablespoon lemon juice
1 teaspoon sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon allspice
1/2 teaspoon ginger
pinch cayenne
2 cups dried rigatoni
4 ounce feta cheese crumbles
1/4 cup pecorino romano, shredded

Preheat the oven to 325 degrees F. In a large skillet over medium heat, add the olive oil. When shimmering, add the beef, lamb and half a teaspoon salt. Brown the meats until not longer pink. Remove to the plate. 

Add the onion and pepper and the remaining salt; cook until softened, about 5 minutes. Add back in the meats, garlic, oregano, nutmeg, onion powder, basil, pepper, thyme and tomato paste. Cook for 30 seconds or until fragrant. 

Stir in the tomato sauce, diced tomatoes and lemon juice. Bring to a boil.Reduce the heat and simmer, uncovered, for 20 minutes. Stir in the sugar and cinnamon, allspice, cayenne and ginger and cook for a further 15 minutes uncovered.

Meanwhile, cook the rigatoni according to pack directions; drain. Stir into the meat sauce.

Transfer to a 9 by 13 inch baking dish. Sprinkle with the feta and pecorino. Cover with aluminum foil and bake in the preheated oven for 45 minutes. Uncover and cook another 15 minutes. Enjoy!


Popular posts from this blog

Raspberry Pomegranate Jam

Tis the season to be making homemade gifts! Pomegranates are in season and their juice is a festive deep ruby red color. I knew I had to make them into a jam to give away. Straight pomegranate flavor is a little tart for me; I added raspberries for the texture of their seeds and their sweetness. This is a very simple recipe to make and will yield 6 to 7 8 ounces jars of jam or 12 to 14 4 ounce jars, if you like to give away sample sizes during the holidays. Enjoy! Ingredients: 3 1/2 cups pomegranate juice 1 cup mashed raspberries 7 cups sugar 1 tablespoon butter 1 1/75 ounce package Sure Jell Method: Sterilize your jars and lids. Set aside. In a heavy bottomed large stock pot, add the pomegranate juice, raspberries and butter. Mix well. Add in the sugar. Bring to a full rolling boil then stir in the Sure Jell. Allow to boil hard for 1 minutes. Remove from the heat and skim off any foam. Ladle into the sterile jars, twist on the lids and pr

Peek-a-boo Squares

My grandma, Mimi, taught me this recipe. I used to make this with her and my mother as a child. It is my very favorite dessert. It is incredibly easy to make, and even easier to eat. My favorite part of making this as a child was dusting every bar generously with snowy white powdered sugar.  My favorite version of this dessert uses canned blueberry pie filling; I vastly prefer Libby brand over the store brand. You can make blueberry pie filling from scratch with sugar, cornstarch, bleberries, etc. but using the canned stuff is easy in a pinch and is much for nostalgic for me. Plus, I don’t notice a vast improvement over my homemade blueberry pie filling and the Libby brand; it just takes me longer to put this dessert together.  I have been known to whip up a pan of these Friday night and have them disappear by Saturday afternoon. Be warned, these things are addictive! Ingredients: 3 cups of all-purpose flour 2 cups of granulated sugar 4 eggs 2 sticks of

Samosas with Yogurt Sauce

I love exploring many kinds of cuisine in my kitchen because I can control the spice level, and in the case of this recipe, the use of cilantro. Cilantro lovers out there- sub it info the parsley here. I have the gene that makes cilantro taste like soap, which limits my ability to enjoy some dishes in restaurants, but is easily rectified in my own kitchen. I hope you enjoy! Ingredients:  3 russet potatoes 2 cloves garlic, minced 1 bunch fresh parsley, chopped 2 teaspoons curry powder 5 ounces peas Six 8 inch flour tortillas 4 ounces Greek yogurt Oil, salt, pepper, vinegar 4 tablespoons butter Method: Preheat oven to 425 degrees F. Lightly oil a rimmed baking sheet. Scrub potatoes and cut into 1⁄2-inch pieces. Place in a large saucepan with a generous pinch of salt and enough water to cover by 1 inch. Cover and bring to a boil over high; uncover and cook until tenderDrain potatoes and transfer to a bowl.  Heat 2 tablespoons oil in reserved saucepan over medium. Add chopped garlic and al