Greek Meat Pasta (Makaronia me kima)

1 (16 ounce) package rotini pasta

3 tablespoons olive oil, divided

1 pound ground beef

6 tomatoes, grated

1 sweet yellow onion, grated

½ cup water

3 tablespoons tomato paste

1 tablespoon ground cinnamon

½ teaspoon white sugar

½ teaspoon cayenne pepper

salt and ground black pepper to taste

4 cups shredded Mizithra cheese

1 cup shredded mozzarella cheese

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.

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.

Preheat oven to 350 degrees F (175 degrees C).

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.

Bake in the preheated oven until cheese is melted and bubbling, about 40 minutes.