Greek Meat Pasta (Makaronia me kima)

Made  times
GreekMuse 10

"A staple pasta dish in the Greek house. The cinnamon is what gives it the flavorful richness. The combination of Greek Mizithra cheese makes it even better."
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1 h 25 m servings 516 cals
Serving size has been adjusted!

Original recipe yields 10 servings



  • Calories:
  • 516 kcal
  • 26%
  • Fat:
  • 21.9 g
  • 34%
  • Carbs:
  • 95.3g
  • 31%
  • Protein:
  • 23.9 g
  • 48%
  • Cholesterol:
  • 69 mg
  • 23%
  • Sodium:
  • 1278 mg
  • 51%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Bring a large pot of lightly salted water to a boil; cook the rotini at a boil until tender yet firm to the bite, about 8 minutes; drain. Transfer to a large bowl and toss with 2 tablespoons olive oil.
  2. Heat 1 tablespoon olive oil in a large skillet over medium heat; cook and stir ground beef until browned, about 10 minutes. Add tomatoes, onion, water, tomato paste, cinnamon, sugar, cayenne, salt, and pepper; stir to combine. Simmer meat sauce over medium-low heat until flavors combine, 20 minutes.
  3. Preheat oven to 350 degrees F (175 degrees C).
  4. Pour meat sauce over rotini; mix well. Pour half the pasta mixture into a casserole dish; sprinkle with half the Mizithra cheese and half the mozzarella cheese. Top with remaining pasta mixture; sprinkle remaining Mizithra cheese and mozzarella cheese.
  5. Bake in the preheated oven until cheese is melted and bubbling, about 40 minutes.


  • Cook's Note:
  • Mizithra cheese is a hard cheese (usually comes in the shape of a soft-ball sized ball). Mizithra cheese will not melt entirely, like regular cheese (lack of oil) and will mainly keep its shredded shape, but softened. You can find in it any international market, or where specialty cheeses are sold. If you can't find any, use shredded sharp cheddar with the mozzarella instead.



My husband is from the Peloponesian region of Greece we liked the addition of the mozzerella cheese, but the sauce is missing approx ( to taste ) 8 whole cloves and a bayleaf....the only way my ...

I am so sorry to be the first reviewer and not leave a rave review for this recipe. I do love Greek food and this was OK. Not spicy, almost bland. I found it interesting but it is too much ch...

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