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
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.
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.
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.
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.