Mediterranean Spaghetti

By marinels

7 pp per serving; cook in 9x9 stone ware

Ingredients

• 1/2 lb. lean ground beef
• 2 cups chopped onion
• 1 1/2 tsp. dried oregano
• garlic to taste
• 1/2 cup dry red wine
• 1/4 cup water
• 3/4 tsp. ground cinnamon
• 1/2 tsp. salt
• 1/8 tsp. ground nutmeg
• 1/8 tsp. ground black pepper
• 1 (14.5 oz.) can stewed tomatoes undrained
• 1/4 cup all-purpose flour
• 2 cups 1% low-fat milk
• 1/4 tsp. ground nutmeg
• 1 cup (4oz.) crumbled feta cheese
• 2 tbsps. grated Parmesan cheese divided
• 1 large egg
• 2 tbsps. dry breadcrumbs divided
• Cooking spray
• 4 cups cooked spaghetti (about 8 oz. uncooked pasta)
• Fresh oregano sprigs (optional)

Details

Servings 1

Preparation

Step 1

Preheat oven to 375 degrees
Heat a large nonstick skillet over medium-high heat. Add he 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.
Combine the flour, milk and 1/4 tsp. nutmeg in medium saucepan and bring to a boil. Reduce heat and cook for 7 mins. or until thick, stirring constantly. Remove milk mixture from heat. Stir in feta, 1 tbsps. Parmesan cheese and egg.
Sprinkle 1 tbsp. 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 tbsp. Parmensan cheese and 1 tbsp. breadcrumbs and sprinkle over casserole. Bake casserole at 375 degrees for 30 mins. or until golden brown. Let stand for 5 mins.