Prep 30 mins
Cook 45 mins
This is a my own combination of Greek Pasta and Beef and #10107. Nice cinnamon taste and a definite change from your usual ground beed and pasta dish.
- 1 lb ground beef
- 1 onion
- 1 -2 garlic clove (minced)
- 1 (14 ounce) tomato sauce
- 1⁄2 teaspoon ground cinnamon
- 1⁄4 teaspoon nutmeg
- 1⁄4 teaspoon oregano (optional)
- 1⁄4 teaspoon thyme (optional)
- 1⁄4 teaspoon basil (optional)
- salt, pepper
- 1 lb pasta (i use linguini)
- 1 egg, sligtly beaten
- 1⁄2 cup parmesan cheese
- extra parmesan cheese
- 1⁄4 cup butter or 1⁄4 cup margarine
- 1⁄4 cup flour
- 1 dash cinnamon
- 3 cups milk
- salt, pepper
- In a skillet cook beef, onion, garlic until beef no longer pink.
- stir in the tomatoe sauce and seasoning.
- Simmer for 15 minutes stirring occasionally.
- Meanwhile, cook the pasta in salted water. Drain.
- For the sauce:.
- In a saucepan, melt butter, stir in flour and cinnamon until smooth.
- Gradually add milk and stir until thickened, add seasoning.
- To assemble:.
- Mix together the cooked pasta, the egg, the sauce and the parmesan cheese.
- Spread half of the pasta mixture at the bottom of a baking dish.
- Top with beef mixture.
- Cover with the remaining pasta mixture.
- (Alernatively you can spread the whole pasta mixture at the bottom and top with beef mixture).
- Sprinkle with extra parmesan cheese.
- Bake in a 350 oven for 35-45 minutes, or until golden brown.
We enjoyed this very much! It was reminiscent of Greek Pastitsio. I used orzo pasta, and it came out great! Thanks for sharing!
It was just ok. I did not change anything. My husband did not like either. We will not make this again.
I thought this was good. My 3 young kids liked it, as did my husband. Personally, I thought the white sauce was a little bland (could be a problem with pregnancy and tastebuds). Overall, it was good, I'd make it again, and the cinnamon does make it different from the typical pasta sauce.