Think of this as a Greek Bolognese Sauce, it is a hearty and comforting dish. I served it with a salad of lettuce, radishes and beets and toasted pita with garlic.
Greek Pasta Casserole
16 oz of cooked pasta ( I used rigatoni)
1 lb ground Turkey (you could use lamb, beef or chicken)
1 can diced tomatoes (Undrained)
2 c chopped fresh spinach
2 T greek seasoning
2 cloves garlic chopped
2 T red wine vinegar
1 c cream
1 c crumbled feta
1 c mozzarella cheese
in a large skillet saute ground turkey until no longer pink, add 1 T greek seasoning, garlic, and spinach, cook over med until spinach is wilted and add tomatoes and vinegar.
Mix together with drained pasta and add to a large 9×12 baking dish. Add cream and feta and mozzarella cheese and remaining Greek Seasoning.
Cover with foil and bake at 350 for 20 minutes, stirring occasionally so pasta on top doesn’t get dry. Sauce will thicken and cheese will melt.