Baked Pasta Casserole for Sunday Night Dinner

What is the dish that gives you an "aha" moment with the richness in ingredients, easiness in preparation and divinity in deliciousness ??????

Well for me now , its Pasta Casseroles( it might be transient, god knows ). My pantry has all sizes and shapes of pasta , waiting for its turn on Sunday evenings..

We used to have elaborate lunch on Sundays, but that usually edges us into afternoon naps,once we wake up its all Sunday evening blues.
Then we decided to change the routine and lately it has changed to a totally epicurean Sunday nights with good food and awesome movies. Both of us really enjoy this a lot , as we both cook together , make some cocktails with some new country music in the back ground and savor the fruit of the labor watching some stupid movies.
Its total fun with "Eat , Drink and be Merry" state of mind..

As N says , it completely takes away his Sunday evening blues , but as for Monday Morning Blues we are yet to find a Panacea...

The recipe has its origin from Ina Garten's Greek style Lasagna-Pastitsio( I modified a little) .When i serve this as the main course in a party,I bake it with the Bechamel Sauce. But on a normal day , just for the two of us we prefer it white sauce-less.

One more thing , I have used less pasta sauce than what the original recipe calls forth , just cos we don't like to be too saucy and tangy and wanted the wine taste to be prominent...

Recipe for Baked  Pasta Casserole 
Medium shell pasta - 1/2 box = 1/2 lb
Salt to taste

For the Meat Sauce

Pasta Sauce - 12 oz

Dry red wine - 1/4 to 1/2 cup

Philly cream cheese - 2 table spoon( Onion and chives flavor) . (Optional)

Olive Oil - 2 table spoon

Ground Meat - 1 lb ( chicken, beef, lamb, turkey or a mix)
Onion chopped - 1
Garlic chopped - 2 cloves
Ground Cinnamon - 1/4 to 1/2 tea spoon ( this is an update and i typed it wrong before)
Ground Cumin - 1/4 -to 1/2  tea spoon
Dried Oregano - 1/4 tea spoon
Red chilli powder - 1/8 tea spoon
Crushed pepper - a large pinch
Parsley chopped - a handful
Salt to taste
Cheese - 1/2 cup - I use a mix of Parmesan and sharp white cheddar.( use your best cheese)

Directions:-
Heat Olive oil in a cooking pot and add chopped onion and garlic and saute for 5 minutes.
Add ground meat , crumbling it with the back of a spoon , saute for 10 minutes or until it is no longer pink. Add dry red wine and cook for a couple of minutes and add ground cinnamon , cumin , red chilli powder and saute for 5 minutes. Stir in pepper and chopped parsley.
Add Pasta sauce and 1/4 cup water and cook covered for 45 minutes or until it is well cooked
( add more water if needed and if it sticks to the bottom . but it should be thick in gravy when it is done). Stir occasionally. When it done Set aside and add 2 table spoons of Philly cream cheese if you are using it.

Meanwhile cook pasta according to the package directions.I cook for a bit more time, and it depends on how you want your pasta to be . Drain and set aside.
Preheat Oven to 350 degree F.
Add pasta to the meat sauce and mix well. Pour this to a baking dish . Sprinkle with 1/2 cup  Parmesan and cheddar and bake for 20- 30 minutes.
Serve Warm.

Cheers!!!!

Sarah