From the Oven


Prep Time: 25 min  |  Cook Time: 35 min  |  Servings: 6  |  Calories: 485
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Prep Time
25 min
Cook Time
35 min

Every piece of this Greek pasta dish is sure to please. You’ll love its combination of savory flavors from spiced ground lamb with fire-roasted tomatoes and tender pasta baked with Sargento® Shredded 4 Cheese Pizzeria until golden and bubbly.

  • 3 cups (8 oz.) penne pasta
  • 1 lb. lean ground lamb or beef
  • 1 cup chopped onion
  • 4 cloves garlic, minced
  • 1 (14.5 oz.) can fire roasted diced tomatoes, undrained
  • 2 Tbsp. tomato paste
  • 2 tsp. dried oregano
  • 1/2 tsp. cinnamon
  • 2 Tbsp. butter or oil
  • 2 Tbsp. flour
  • 2-1/2 cups whole milk
  • 1/2 tsp. salt
  • 2 cups (8 oz.) Sargento® Shredded 4 Cheese Pizzeria, divided
  1. Cook pasta according to package directions.
  2. Meanwhile, cook meat with onion and garlic in large deep skillet over medium heat until meat is no longer pink. Pour off drippings. Stir in tomatoes, tomato paste, oregano and cinnamon. Simmer over medium-low heat 12 minutes, stirring occasionally.
  3. Melt butter in large saucepan over medium heat. Add flour; cook, stirring frequently, 2 minutes. Stir in milk and salt; bring to boil over high heat. Reduce heat; simmer 2 minutes. Add drained pasta to sauce; toss well. Stir in 1 cup cheese.
  4. Arrange half of pasta mixture in greased 13x9-inch baking dish. Spread meat mixture over pasta; top with remaining pasta mixture. Cover dish with foil.
  5. Bake in preheated 375°F oven 25 to 30 minutes or until heated through. Top with remaining 1 cup cheese; continue baking uncovered until cheese melts, about 5 minutes.

Serving Size 6

Calories 485

*Percent Daily Values (DV) are based on a 2,000 calorie diet.

Amount/Serving %DV*
Total Fat 19.10g 29%
Sat. Fat 10.20g 52%
Mono Unsat. Fat 4.60g
Poly Unsat. Fat 0.70g
Cholesterol 83mg 28%
Sodium 724mg 30%
Total Carbohydrate 44g 15%
Dietary Fiber 3g 12%
Sugars 0g
Protein 33g
Vitamin A 84RE
Vitamin C 14mg 23%
Calcium 401mg 38%
Iron 3mg 17%