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Penne with Greek Style Meat Sauce
with roasted rosemary cauliflower

Active: 25 min Total: 45 min
We love pasticcio, a baked Greek pasta dish, but it can be a bit cumbersome for a weeknight so this pasta dish is our deconstructed version. The use of cinnamon, feta, and lamb gives this sauce its Greek touches and is a delicious change from your typical tomato sauce.
Tags
Proteins
Cuisines

Ingredients

Metric
Servings:
4
Penne with Greek Style Meat Sauce:
  • Onions, medium - 1 , diced
  • Garlic - 2 cloves , minced
  • Parsley - 2 Tbsp , chopped
  • Pasta, penne - 8 to 10 oz
  • Oil, cooking - 2 tsp
  • Lamb, ground - 1 lb
  • Wine, red (opt) - 1/2 cup
  • Tomatoes, crushed (28 oz / 794 g) - 1 can
  • Stock, chicken - 1/2 cup
  • Cinnamon - 1/2 Tbsp
  • Oregano, dried - 1 tsp
  • Thyme, dried - 1 tsp
  • Sugar - 1/2 tsp
  • Cayenne - 1/4 tsp
  • Cheese, feta - 2 oz , crumbled
Roasted Rosemary Cauliflower with Feta:
  • Rosemary, fresh - 2 tsp , chopped
  • Cauliflower - 1 head , chopped
  • Oil, olive - 1 1/2 Tbsp
  • Oregano, dried - 1 tsp
  • Cheese, feta - 2 oz , crumbled

Prep

  1. Rosemary / Cauliflower - Prep as directed. (Can be done up to 5 days ahead)
  2. Onions / Garlic / Parsley - Prep as directed. (Can be done up to 4 days ahead)

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Make

  1. Heat oven to 500F / 260C.
  2. Spread cauliflower out onto a sheet pan and cover tightly with foil. ‘Steam’ in oven for 10 minutes.
  3. While cauliflower cooks, start a pot of water for pasta. Salt boiling water and cook pasta until al dente (tender but still with a bite).
  4. Prepare sauce by heating a saute pan or Dutch oven over medium-high heat. Add oil and then onions with a sprinkle of salt to heated oil. Saute until softened, ~3 minutes.
  5. Add ground meat to onions. Break up with a wooden spoon and brown for 5 to 8 minutes.
  6. Add wine and saute for 1 minute.
  7. Stir in crushed tomatoes, chicken stock, garlic, cinnamon, oregano, thyme, sugar, and cayenne. Simmer for 20 to 25 minutes.
  8. Once cauliflower has steamed for 10 minutes, remove foil. Toss with olive oil, rosemary, and oregano. Roast for 15 to 25 minutes, shaking and rotating midway through until cauliflower is golden. Toss with feta hot out of the oven. Season to taste with salt and pepper.
  9. Ladle sauce over pasta and finish with parsley and feta. Enjoy with roasted cauliflower on the side!

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