Categories: Greek

Ingredients

• 1 lb. ground beef
• 1 cup chopped yellow onion
• 1 tbsp minced fresh garlic
• 28 oz. can crushed tomatoes
• 1 1/2 tsp kosher salt
• 1 1/2 tsp dried oregano
• 1/2 tsp ground nutmeg, divided
• 1/4 tsp ground cinnamon
• 1/4 tsp crushed red pepper
• 1/8 tsp ground black pepper
• 16 oz. elbow macaroni, cooked as directed
• 15 oz. refrigerated Alfredo sauce
• 1 cup ricotta
• 2 large eggs
• Garnish: fresh oregano

Directions

1. eheat oven to 350. Spray a 13×9-inch baking dish with cooking spray.

2. Heat a large nonstick skillet over medium-high heat. Add beef, onion, and garlic. Cook, stirring frequently, until beef is browned and crumbly, about 5 minutes. Stir in tomatoes, salt, oregano, 1/4 tsp nutmeg, cinnamon and peppers. Bring to a boil; cook for 5 minutes. Remove from heat.

3. In prepared pan, place half of pasta. Spread beef mixture onto pasta. Top with remaining pasta.

4. In a medium bowl, whisk together Alfredo sauce, ricotta and eggs until smooth; spread mixture all over pasta. Sprinkle with remaining 1/4 tsp nutmeg.

5. Bake until top begins to brown, about 35 minutes. Let stand for 15 minutes before serving. Garnish with oregano.

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