I came up with this on the fly when I did not want to take the time for full-blown lasagna. My kids are all picky eaters and all asked for seconds! Measurements for spices and herbs are approximate. I do not measure when I cook.
- ½ (16 ounce) package cavatappi (corkscrew) pasta
- 1 pound ground beef
- 1 (15 ounce) can tomato sauce
- 1 (14.5 ounce) can diced tomatoes
- 1 (6 ounce) container crumbled feta cheese
- 1 ½ teaspoons ground black pepper
- 1 ½ teaspoons onion salt
- 1 ½ teaspoons garlic powder
- 1 ½ teaspoons dried basil
- 1 ½ teaspoons dried oregano
- 1 ½ teaspoons dried parsley
- 1 ½ teaspoons dried thyme
- 1 Preheat oven to 375 degrees F (190 degrees C).
- 2 Bring a large pot of lightly salted water to a boil. Cook cavatappi in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 to 9 minutes. Drain and transfer to a large casserole dish.
- 3 Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Stir tomato sauce, diced tomatoes, feta cheese, black pepper, onion salt, garlic powder, basil, oregano, parsley, and thyme into ground beef. Simmer until flavors blend, 5 to 10 minutes. Pour ground beef mixture over cavatappi.
- 4 Bake in the preheated oven until bubbly, about 20 minutes. Let cool 5 minutes before serving.
- Calories 408.8
- Carbohydrate 37.2 g
- Cholesterol 71.7 mg
- Fat 18.7 g
- Fiber 3.5 g
- Protein 23.2 g
- Saturated Fat 9 g
- Sodium 1280.4 mg
- Sugar 6.8 g
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