- 2 tsp vegetable oil
- 1 yellow onion, chopped (about 1 ½ c)
- 1 tsp kosher salt, divided
- 1 lb ground beef
- 2 garlic cloves, minced
- 1 ½ tsp ground cinnamon
- 1 tsp dried oregano
- ½ tsp dried dill
- 1 (15 oz) can tomato sauce
- 1 lemon, finely zested and juiced
- 8 oz ziti or penne
Quick Cream Sauce
- 1 c jarred alfredo sauce
- 1 c Greek yogurt
- 1 egg
- 1 c grated Parmesan cheese, divided
Preheat oven to 375°F. Mist a 2 ½-quart baking dish with cooking spray.
For the meat sauce: Warm the oil in a large skillet over medium high heat. Add the onion and salt and cook until golden and tender, about 5 minutes, stirring often. Add the ground beef and cook until no longer pink, crumbling the meat with the spoon, about 5 minutes. Pour off any excess grease. Add the garlic, cinnamon, oregano and dill and cook 1 minute while stirring. Stir in the tomato sauce, reduce the heat, and simmer gently while the pasta cooks, stirring occasionally.
For the pasta: Cook the pasta until al dente according to package directions. Drain well. Stir the lemon zest and lemon juice into the meat sauce. Stir in the pasta. Transfer into the baking dish.
For the cream sauce: Whisk together the Alfredo sauce, yogurt, egg, and ½ c of the Parmesan until smooth. Pour over the meat mixture and smooth the top. Sprinkle with the remaining ½ c Parmesan.
Bake until browned and bubbling, about 1 hour. Let stand for 10 minutes before serving.
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