Greek Pasta Casserole

Greek Pasta

 

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.

Greek Pasta

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.

Greek Pasta

 

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.

Greek Pasta

Greek Pasta

 

 

 

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Rigatoni with Sausage and Sriracha Tomato Cream Sauce

 

 

Pasta with cream, spice, and everything nice, including one of my favorite condiments sriracha sauce, that tangy hot sauce found in Thai restaurants.

 

Rigatoni with Sausage and Sriracha Tomato Cream Sauce

5 links Chicken Italian Sausage sliced into rounds

1/2 c chopped onion

2 cloves of garlic chopped

2 T sriracha sauce

3 c tomato sauce

1/4 c cream

1 T butter

1 package rigatoni pasta cooked and drained

1/2 t black pepper

1/4 c grated parmesan

1/2 c chopped fresh arugula

In a large pan, saute sausage and onions over medium high heat until sausage is cooked and no longer pink. Add garlic cook for 1 more minute. add Sriracha sauce and cook another minute . Add tomato sauce and bring to a simmer and cover for 5 minutes, add butter, pepper and cream and heat through.

Add Sauce to drained pasta and cook over low heat for 3-4 minutes. Toss with Parmesan and arugula and serve.