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Mediterranean Spaghetti

Recipe Introduction


Source:Cooking Light, June 1998






List of Ingredients



• 1/2 pound lean ground beef
  
• 2 cups chopped onion
  
• 1 1/2 teaspoons dried oregano
  
• 2 garlic cloves -- minced
  
• 1/2 cup dry red wine
  
• 1/4 cup water
  
• 3/4 teaspoon ground cinnamon
  
• 1/2 teaspoon salt
  
• 1/8 teaspoon ground nutmeg
  
• 1/8 teaspoon pepper
  
• 1 (14.5-ounce) can stewed tomatoes undrained
  
• 1/4 cup all-purpose flour
  
• 2 cups 1% low-fat milk
  
• 1/4 teaspoon ground nutmeg
  
• 1 cup (4 ounces) crumbled Feta cheese
  
• 2 tablespoons grated Parmesan cheese divided
  
• 1 large egg
  
• 2 tablespoons dry breadcrumbs -- divided
  
• Cooking spray
  
• 4 cups cooked spaghetti (about 8 oz uncooked)
  
• Fresh oregano sprigs (optional)
  






Instructions



1. Preheat oven to 375º.
   
   
2. Heat a large nonstick skillet over medium-high heat. Add the first 4 ingredients, and sauté 5 minutes. Add the wine and next 6 ingredients (wine through tomatoes). Bring mixture to a boil; reduce heat, and simmer 10 minutes or until thick.
   
   
3. Combine the flour, milk, and 1/4 teaspoon nutmeg in a medium sauce- pan, and bring to a boil. Reduce heat, and cook for 7 minutes or until thick, stirring constantly. Remove milk mixture from heat. Stir in Feta cheese, 1 tablespoon Parmesan cheese, and egg.
   
   
4. Sprinkle 1 tablespoon breadcrumbs in a 2-quart casserole coated with cooking spray. Place 2 cups spaghetti in casserole, and top with 2 cups beef mixture and 1 cup sauce. Repeat layers. Combine 1 tablespoon Parmesan cheese and 1 tablespoon breadcrumbs, and sprinkle over the casserole. Bake casserole at 375º for 30 minutes or until golden brown. Let stand for 5 minutes. Garnish with fresh oregano, if desired.
   
   
5. Serving Size: about 1 1/3 cups