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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 12 |
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A wonderful dish with hints of Albania (rich in butter and egg), Italy (pasta and cheeses) and Greece (spices). Ingredients:
2 lbs ground meat (lamb, pork, turkey, venison or beef) |
1/2 onion, diced |
1 1/2 teaspoons all purpose greek seasoning |
1 1/2 tablespoons olive oil |
4 ounces provolone cheese, shredded |
6 ounces monterey jack cheese, shredded |
24 ounces ricotta cheese |
2 eggs |
1/2 cup butter |
1/2 teaspoon garlic |
1 lb cooked spaghetti |
1/4 cup parmesan cheese |
Directions:
1. Preheat oven to 350 degrees.
2. Brown meat, drain if necessary. Add onions, 1 tsp of Greek seasoning and 1 tbl olive oil.
3. Mix Provolone, Monterey, Ricotta cheeses with eggs and 1/2 tsp Greek seasoning.
4. Melt butter. Add garlic.
5. Boil pasta.
6. Lightly oil oven-proof casserole dish with remaining olive oil.
7. Put 1/3 of spaghetti in bottom of casserole, top with 1/3 of meat mixture, 1/3 of cheese/egg mixture and 1/3 of butter.
8. Repeat two times.
9. Sprinkle with Parmesan cheese.
10. Cover.
11. Bake for 30 minutes.
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