Indulge in the rich flavors of Greece and Italy with our Mediterranean Fusion Delight. This Lamb and Beef Rigatoni Bake combines the succulence of grass-fed ground beef and free-range ground lamb with a burst of Mediterranean herbs, creating a dish that’s both comforting and exotic.
Prep Time: 15 minutes
Cook Time: 45 minutes
Servings: 6-8
Ingredients:
- ½ lb. lean ground beef (90% lean)
- ½ lb. ground lamb
- 4 cloves garlic, minced
- 1 medium onion, finely chopped
- ¼ tsp dried thyme
- 1 tsp dried basil
- 3 tsp dried oregano
- ¼ tsp cracked black pepper
- ½ tsp Himalayan pink salt
- 1 can (14 oz.) diced tomatoes
- 1 can (6 oz.) tomato paste
- ¼ tsp ground cinnamon
- 2 cups uncooked rigatoni
- 4 oz. Feta cheese, crumbled
- 1 tsp light brown sugar
- 1 tbsp fresh lemon juice
- 1 tbsp olive oil
Instructions:
- Heat a skillet over medium-high heat and add oil. Cook ground beef and lamb until browned (about 8 minutes). Drain and return to heat.
- Add minced garlic, chopped onion, dried basil, dried oregano, dried thyme, salt, and pepper to the skillet. Stir and cook for an additional 2 minutes.
- Add diced tomatoes, tomato paste, and lemon juice. Bring to a boil, then reduce heat and simmer for 20 minutes, stirring occasionally.
- Stir in brown sugar and ground cinnamon. Simmer for an additional 2 minutes.
- In a saucepan, boil 4 cups of water. Cook rigatoni for 12 minutes until al dente. Drain and set aside.
- Stir cooked rigatoni into the meat mixture and transfer to a greased baking dish.
- Top with crumbled Feta cheese and bake at 350°F for 45 minutes.
Nutrition Facts (Per Serving):
- Calories: 410
- Protein: 22g
- Fat: 18g
- Carbohydrates: 40g
- Fiber: 5g
- Sugar: 6g
- Sodium: 760mg
Nutritional values are approximations and may vary based on the brands of ingredients used and portion sizes.
Cooking Tips:
- Customize with your favorite Mediterranean herbs for extra flavor.
- Experiment with whole-grain rigatoni for added fiber.
- Allow the casserole to rest for 10 minutes before serving for better consistency.