Greek Pasta Bake

• 1/2 pound ground beef
• 1/2 pound ground lamb
• 1 large onion, chopped
• 4 garlic cloves, minced
• 3 teaspoons dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 teaspoon dried thyme
• 1 can (15 ounces) tomato sauce
• 1 can (14-1/2 ounces) diced tomatoes, undrained
• 1 tablespoon lemon juice
• 1 teaspoon sugar
• 1/4 teaspoon ground cinnamon
• 2 cups uncooked rigatoni or large tube pasta
• 4 ounces feta cheese, crumbled

1. In a large skillet, cook beef and lamb over medium heat until no longer pink; drain. Stir in the onion, garlic, oregano, basil, salt, pepper and thyme. Add the tomato sauce, tomatoes and lemon juice. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes, stirring occasionally.
2. Stir in sugar and cinnamon. Simmer, uncovered, 15 minutes longer.
3. Meanwhile, cook the pasta according to package directions; drain. Stir into meat mixture.
4. Transfer to a greased 2-qt. baking dish. Sprinkle with feta cheese. Cover and bake at 325u0b0 for 45 minutes. Uncover; bake 15 minutes longer or until heated through.
5. Cool unbaked casserole; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 325u0b0. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165u0b0.

ground beef, ground lamb, onion, garlic, oregano, basil, salt, pepper, thyme, tomato sauce, tomatoes, lemon juice, sugar, ground cinnamon, rigatoni, feta cheese

Taken from www.tasteofhome.com/recipes/greek-pasta-bake/ (may not work)