Greek-Style Spaghetti Bake |
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Prep Time: 30 Minutes Cook Time: 25 Minutes |
Ready In: 55 Minutes Servings: 6 |
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A family favorite, you may adjust all amounts to taste, I also add crushed red chili flakes to the ground beef mixture for heat. Ingredients:
1 lb ground beef |
1 medium chopped onion |
2 teaspoons dried oregano (or to taste) |
2 tablespoons fresh minced garlic |
1/2 cup red wine |
1/4 cup water |
3/4 teaspoon cinnamon |
1 teaspoon salt |
1 teaspoon fresh ground black pepper (or to taste) |
1 (14 ounce) can tomatoes (undrained) |
1/4 cup flour |
2 cups half-and-half cream |
1/2 teaspoon allspice |
1 cup mozzarella cheese, grated |
4 tablespoons grated parmesan cheese, divided |
1 egg |
1/2 cup breadcrumbs |
7 ounces spaghetti (cooked and drained) |
Directions:
1. Heat the oven to 375 degrees F.
2. Grease a 2-quart casserole dish.
3. In a skillet saute the ground beef, onion, garlic and oregano.
4. Add in the wine, water, cinnamon, salt and pepper and the tomatoes with juice; bring to a boil simmer for 25-30 minutes, or until thick.
5. In a medium pan,combine the flour, half and half cream 1/2 tsp allspice; bring to a boil, reduce the heat and cook for 5 minutes stirring constantly until thick; remove from heat.
6. Stir in mozzarella cheese, 2 tablespoons Parmesan cheese and egg; mix well until cheese has melted.
7. In the bottom of the greased casserole dish, sprinkle 2 tablespoons bread crumbs.
8. Then evenly spread in about 2 cups cooked spaghetti.
9. Top with 2 cups of cooked ground beef mixture, then 1 cup of cream sauce.
10. Repeat the layers.
11. In a small bowl, combine the 1/2 cup bread crumbs with 2 Tbsp Parmesan cheese; sprinkle over the top of the casserole.
12. Bake for 25-30 minutes, or until hot and bubbly.
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