Categories: Greek
Ingredients
- 12 oz. ziti
- 1 small yellow onion, chopped
- 1 tbsp olive oil
- 2 garlic cloves, minced
- 1 1/2 lb. ground beef
- 2 15-oz. cans tomato sauce
- 1 tbsp fresh lemon juice
- 1 1/2 tsp dried oregano
- 1 tsp sugar
- 1/2 tsp ground cinnamon
- 1 1/2 tsp kosher salt, divided
- 3 tbsp butter
- 3 tbsp all-purpose flour
- 3 cups milk
- 1 cup grated Parmesan
- 1/2 tsp black pepper
- Vegetable cooking spray
- 8 oz. shredded mozzarella
- 1/3 cup fine, dry breadcrumbs
Directions
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eheat oven to 350. Cook pasta in a Dutch oven as directed.
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Meanwhile, saute onion in hot oil in large skillet over medium-high 4 to 5 minutes or until tender. Add garlic; saute 30 seconds. Add beef; cook, stirring occasionally, 5 minutes or until crumbled and no longer pink. Drain mixture and return to skillet.
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Stir tomato sauce, next 4 ingredients, and 1 tsp salt into meat mixture. Bring to a simmer over medium-high and cook, stirring occasionally, 2 minutes. Remove from heat.
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Melt butter in a large saucepan over low. Whisk in flour, and cook, whisking constantly, 2 minutes. Gradually whisk in milk. Increase heat to medium and cook, whisking constantly, 5 to 7 minutes or until thickened and bubbly. Stir in grated Parmesan, pepper and remaining 1/2 tsp salt. Add sauce to pasta, stirring to coat.
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Transfer pasta mixture to a lightly greased 13×9-inch baking dish. Top with beef mixture, shredded mozzarella, and breadcrumbs.
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Bake at 350 for 20 to 25 minutes or until mixture is bubbly and cheese is melted. Let stand 10 minutes before serving.