Greek Feta Casserole
|Hot water||2 Cup (32 tbs)|
|Elbow macaroni||3 Ounce|
|Egg||1 , beaten|
|Crumbled feta cheese||1⁄2 Cup (8 tbs)|
|Minced onion||1 Teaspoon, dried|
|Canned tomato sauce||8 Ounce|
|Ground cinnamon||1⁄2 Teaspoon|
|Feta cheese||1⁄2 Cup (8 tbs), crumbled|
In a 3 quart saucepan bring water to boiling.
Reduce heat slightly.
Cook in gently boiling water about 10 minutes or till tender.
In a mixing bowl combine egg, 1/2 cup feta cheese, and milk.
Add drained pasta, tossing gently.
Spread pasta mixture evenly in an 8x8x2 inch baking dish.
In a large skillet cook ground lamb or pork and onion till meat is brown.
Drain off fat.
Stir in the tomato sauce and ground cinnamon and heat through.
Spread meat mixture over pasta mixture in baking dish.
Sprinkle with 1/2 cup cheese.
Bake in a 375Â° oven for 8 to 10 minutes or till heated through.
Serving size: Complete recipe
Calories 868 Calories from Fat 344
% Daily Value*
Total Fat 39 g59.7%
Saturated Fat 24 g120.2%
Trans Fat 0 g
Cholesterol 345 mg115%
Sodium 2956.6 mg123.2%
Total Carbohydrates 90 g29.9%
Dietary Fiber 7.7 g30.9%
Sugars 19.2 g
Protein 41 g82.4%
Vitamin A 37.3% Vitamin C 26.6%
Calcium 83.5% Iron 32.8%
*Based on a 2000 Calorie diet