Greek Skillet Florentine

  • Yield: 4 servings


1 (8-ounce) package (about 2 cups) elbow macaroni
1/2pound lean ground beef or lamb
1/2cup onion, chopped
1medium garlic clove, minced
2teaspoons chopped fresh oregano or 1 teaspoon dried oregano
1can (1 1/2 cups) condensed tomato sauce
1pinch crushed red pepper flakes
1/2cup milk
1 (10-ounce) package frozen chopped spinach, thawed and drained
1 1/2cups (6-ounces) Wisconsin Feta Cheese, crumbled


  1. Prepare elbow macaroni according to package directions; drain.
  2. In 10-inch skillet over medium heat, sauté beef, onion, garlic and oregano until beef is browned and onion is tender.
  3. Stir in macaroni and remaining ingredients. Heat through, stirring occasionally.

Recipe courtesy of the Wisconsin Milk Marketing Board