- 2 tsp. vegetable oil
- 1 medium yellow onion, chopped (about 1 ½ c.)
- 1 tsp. salt, divided
- 1 pound ground chuck
- 2 garlic cloves, minced
- 1 ½ tsp. ground cinnamon
- 1 tsp. dried oregano
- ½ tsp. dried dill
- 1 (14.5 oz.) can tomato sauce
- Finely grated zest and juice of 1 lemon
- 8 ounces ziti
Quick Cream Sauce:
- 1 c. The Fresh Market Alfredo sauce
- 1 (7 oz.) c. Greek yogurt
- 1 large egg
- 1 c. grated Parmesan cheese, divided
For the meat sauce: Heat the oven to 375°F. Mist a 2 1/2 quart baking dish with cooking spray.
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. 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 ziti 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 1/2 c. of the Parmesan until smooth. Pour over the meat mixture and smooth the top. Sprinkle with the remaining 1/2 c. Parmesan.
Bake until browned and bubbling, about 1 hour. Let stand for 10 minutes before serving.
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