GREEK PASTA CASSEROLE

GREEK PASTA CASSEROLE

1 lb. elbow macaroni
1 lb. browned ground beef
15-oz. ricotta cheese
4-oz. feta cheese
1 cup shredded mozzarella cheese
1 egg
1 tsp. garlic powder
1 T. dried oregano
1 T. dried onion flakes
2 (8-oz.) cams diced tomatoes, drained
2 cups marinara sauce
12 chopped kalamata olives

Preheat oven to 350^.
Mix ricotta, egg, garlic powder, oregano, onion flakes, 4-oz. feta, and mozzarella in a large bowl.
In a separate bowl, mix beef, tomatoes, olives, 1.5 cups maranara sauce and paste.

Grease the largest casserole dish you’ve got, or you can do a 9x13 and a pie plate or 2 8x8s, whatever you choose. In each casserole dish, layer pasta mixture, then top with some of the cheese mixture and more cheese mixture.

Top with ½ cup (or more) maranara sauce and bake for 30-35 minutes or until hot and bubbly

Yield: 8 servings.