Recipe

Mediterranean Spaghetti Recipe

Add Step-by-Step Photos	Dianalee27 / All my dishes 9 months, 4 weeks ago I got this from Cooking Light. I'm not a big spaghetti fan but I love this! The taste is superb. I think you will like it too. Enjoy! Prep:20m Cook:30m Servings:46	Dianalee27
	delicious

meat mixture

cheese sauce

layering

ready to bake

out of the oven

sliced and ready to

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Ingredients

1 lb of lean ground beef

2 cups chopped onion

1 ½ tsp dried oregano

2 garlic cloves, minced

½ cup dry red wine

¼ cup water

¾ tsp ground cinnamon

½ tsp salt

1/8 tsp ground nutmeg

1/8 tsp pepper

1 14 ounce can of stewed tomatoes, do not drain

¼ cup flour

2 cups 1% milk

¼ tsp ground nutmeg

1 cup Feta cheese

2 Tbs grated Parmesan cheese, divided

1 large egg, beaten

2 Tbs dried seasoned bread crumbs, divided

Cooking Spray

4 cups of angel hair pasta, cooked according to package

Directions

Preheat oven to 375 degrees.

Heat a large nonstick skillet over medium-high heat. Add the first four ingredients and saute' for 5 minutes. Add the wine and next 6 ingredients (wine through tomatoes). Bring to a boil; reduce heat and simmer 10 minutes. This is a good time to cook the pasta.

Combine the flour, milk and nutmeg in a medium saucepan. Bring to a boil. Reduce heat and cook for 7 minute or until thick, stirring constant. Remove milk mixture from heat and stir in feta cheese, 1 Tbs of Parmesan cheese and egg. Coat the inside and bottom of a 2 quart casserole dish with cooking spray. Sprinkle 1 Tbs of the bread crumbs on the bottom of dish. Place 2 cups of spaghetti in casserole and top with 2 cups beef mixture and 1 cup of the white sauce. Repeat layers. Combine the 1 Tbs Parmesan cheese and 1 Tbs breadcrumbs and sprinkle over the casserole. Bake for 30 minutes or until golden brown. Let stand for 5 minutes before serving.

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Comments

choclytcandy 9 months, 4 weeks ago said:
I've printed this off to make tomorrow. sounds delicious.

trigger 9 months, 3 weeks ago said:
I love the addition of cinnamon in this recipe.
Five forks and a smile :)

brianna 9 months, 3 weeks ago said:
This sounds absolutely wonderful. Reading through the recipe made my mouth water. I love all the different ingredients that make up this dish & I can't wait to try it. Thanks & 5 froks

lunasea 9 months, 2 weeks ago said:
How delightful! The flavors and ingredients are some of my favorites and I cannot wait to give this a try. Great post, hon - thanks! High 5 from me.... :) ~Vickie

pointsevenout 9 months, 1 week ago said:
I'm partial to Cooking Light recipes. It's got to be good. But strange that Cooking Light did not spec out the size of the casserole dish, besides large. They are usually so meticulous.

jimrug1 9 months, 1 week ago said:
Thanks to Choclyt's positive post in the I made it group, I found this recipe. A must try for me now.. Sounds delicious!! High five....

lilliancooks 9 months, 1 week ago said:
Wow! This does sound good! Okay...this is going in my 'make soon' file! Thanks CC for telling us about this one!:)

juels 9 months, 1 week ago said:
Sounds hearty and comforting! Thanks for another great post!

lilliancooks 8 months, 3 weeks ago said:
I made this tonight and it was very good! I was a little nervous that it wouldn't taste as good as it did because I found a few problems with the recipe while I was making it! It needed lots more salt than stated. I added 2 tsp. of salt to the meat mixture and I added 2 tsp. of salt to the cheese mixture. And I'm not really a salt person! It states to use 4 cups of pasta...Well I didn't know how to measure that when its uncooked so I just used the whole box, which was 12 oz. This was the perfect amount considering the amount of cheese mixture. The recipe said to use a 2 qt. casserole but it wouldn't fit, so I used a 3 qt. which fit perfectly. Also 2 Tbls. of grated cheese is way too little...I had to triple that amount just to be able to get an even layer on the top of the casserole. I omitted the breadcrumbs on top because I didn't want it to be crunchy. It all turned out wonderfully...the combination of flavors is so unique because of the cinnamon, nutmeg (I used fresh ground) and feta cheese! Its not the type of pasta dish this old fashioned girl is used to, but I loved it! I added the step by step photo's!

dianalee27 8 months, 3 weeks ago said:
Thank you for the photos Lillian!! Whoa! 2 tsp of salt for each sauce is a bit much for my husband and I. He has heart issues and I have high blood pressure. The recipe is from Cooking Light magazine. That's why you don't see that much salt and cheese. You don't have to worry, the breadcrumb mixture is not crunchy. I'll bet it was good the way you made it! I do love the cinnamon and nutmeg flavors too. I learned from Cooking Light that if you want a cream flavor, use 1 cup of 1% milk with a dash of nutmeg and that way you don't have all the fat. Glad you enjoyed it.

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Alterations

choclytcandy 9 months, 1 week ago said:
i made this and it has so much flavor. i had to adjust the seasoning for the beef and white sauces--just added more cinnamon, nutmeg and salt to meet my tastes. i also added mushrooms and bacon to the layers. very good. thanks for the post.

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