Categories: Pasta

Ingredients

• 1/2 lb. elbow pasta
• 11/2 lb. ground beef
• 1 can diced tomatoes with onion and garlic
• 1 C. frozen chopped sweet green pepper
• 1 t. ground cinnamon
• 1 t. salt
• 1/4 t. black pepper
• 5 eggs
• 2 jars bottled Alfredo sauce
• 1/4 t. ground nutmeg
• 1/2 C. Parmesan

Directions

1. Preheat oven to 375°. Spray 9X12 casserole with cooking spray.

2. Cook pasta in salted water until al dente, 6 to 8 minutes. Drain.

3. While pasta is cooking, heat 12-inch skillet over high heat. Add beef; cook, breaking up with spoon, until no longer pink, about 3 minutes. Drain off any excess fat from skillet. Add tomatoes, green pepper, cinnamon, salt and pepper; cook, uncovered, 5 minutes, until liquid has evaporated. Remove from heat.

4. Spread half the pasta over bottom of prepared casserole. Spoon meat mixture evenly over the pasta. Add the remaining pasta.

5. Whisk eggs in a medium-size bowl until blended. Stir in Alfredo sauce and nutmeg until well blended. Slowly pour mixture evenly over the pasta in the casserole. Sprinkle the top evenly with the grated Parmesan cheese.

6. Bake the casserole for 30-40 minutes or until the mixture is bubbly and the top is golden brown. Let casserole stand 10 minutes.

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