Greek Pasta Casserole

Greek Pasta Casserole

Ingredients:

1 lb. ground beef

1 medium sweet onion, chopped

4 garlic cloves, minced

3 teaspoons dried oregano

1 teaspoon dried basil

½ teaspoon salt

¼ teaspoon pepper

¼ teaspoon dried thyme

1 (15 oz.) can tomato sauce

1 (15 oz.) can diced tomatoes

2 Tablespoons lemon juice

1 teaspoon sugar

1 lb. rigatoni pasta, cooked according to package directions and drain water

1 cup feta cheese



Directions:

In a large pot, brown ground beef until cooked through and juiced run clear.

Add onion, garlic, oregano, basil, pepper and thyme. Cook over medium heat for two minutes.

Add tomato sauce, diced tomatoes, lemon juice and sugar and stir in. Bring mixture to a boil and reduce heat and simmer uncovered for 15 minutes.

Stir in pasta and ¾ cup feta cheese.

Place in a 9x13 inch casserole dish and garnish with ¼ cup feta cheese.

Bake at 350 degrees F for 20 minutes.

Cranberry Baked Brie

Cranberry Baked Brie

Ingredients:

1 (16 oz) wheel of Brie Cheese

½ cup brown sugar

½ cup chopped pecans

½ cup craisins

3 Tablespoons brown sugar

3 Tablespoons maple syrup



Directions:

Preheat oven to 350 degrees F

Place chopped pecans on a clean baking sheet and bake until toasted and fragrant.  About 7-10 minutes.

Place cheese on an oven safe dish with sides.  Sprinkle and lightly pat ½ cup brown sugar over it and on the sides.

Bake 15-20 minutes until cheese is soft.

While cheese is baking, In a small sauce pan over medium heat, bring 3 Tbsp brown sugar and 3 Tbsp maple syrup to a boil.

Simmer until foamy, about 1-2 minutes.

After cheese has baked, sprinkle chopped pecans and craisins over the cheese. Drizzle sauce over.