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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Sweet spices such as cinnamon and nutmeg balance the pungent feta and Parmesan cheeses to give a bold, intriguing flavor to a familiar meat-and-pasta dish. 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 ounces uncooked pasta) |
fresh oregano sprigs (optional) |
Directions:
1. Preheat oven to 375°.
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 375° for 30 minutes or until golden brown. Let stand for 5 minutes. Garnish with fresh oregano, if desired.
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