Categories: Greek
Ingredients
- 1 lb. ground beef
- 1 cup chopped yellow onion
- 1 tbsp minced fresh garlic
- 28 oz. can crushed tomatoes
- 1 1/2 tsp kosher salt
- 1 1/2 tsp dried oregano
- 1/2 tsp ground nutmeg, divided
- 1/4 tsp ground cinnamon
- 1/4 tsp crushed red pepper
- 1/8 tsp ground black pepper
- 16 oz. elbow macaroni, cooked as directed
- 15 oz. refrigerated Alfredo sauce
- 1 cup ricotta
- 2 large eggs
- Garnish: fresh oregano
Directions
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eheat oven to 350. Spray a 13×9-inch baking dish with cooking spray.
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Heat a large nonstick skillet over medium-high heat. Add beef, onion, and garlic. Cook, stirring frequently, until beef is browned and crumbly, about 5 minutes. Stir in tomatoes, salt, oregano, 1/4 tsp nutmeg, cinnamon and peppers. Bring to a boil; cook for 5 minutes. Remove from heat.
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In prepared pan, place half of pasta. Spread beef mixture onto pasta. Top with remaining pasta.
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In a medium bowl, whisk together Alfredo sauce, ricotta and eggs until smooth; spread mixture all over pasta. Sprinkle with remaining 1/4 tsp nutmeg.
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Bake until top begins to brown, about 35 minutes. Let stand for 15 minutes before serving. Garnish with oregano.