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Spaghetti - Mediterranean Recipe

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This recipe for Spaghetti - Mediterranean, by , is from The Fungus Among Us, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Dawn Herman
Added: Saturday, December 27, 2008


1/2 lb lean ground beef
2 cups chopped onion
1 1/2 tsp dried oregano
2 garlic cloves, minced
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 pepper
1 (14.5-ounce) can stewed tomatoes, undrained
1/4 cup all-purpose flour
2 cups 1% low-fat milk
1/4 tsp ground nutmeg
1 cup (4 ounces) crumbled feta cheese
2 tablespoons grated Parmesan cheese, divided
1 large egg
2 Tbsp dry breadcrumbs, divided
cooking spray
4 cups cooked spaghetti (about 8 ounces uncooked pasta)
fresh oregano sprigs (optional)

Preheat oven to 375.

Heat a large nonstick skillet over medium-high heat. Add the first 4 ingredients, and saute 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 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 Tbsp Parmesan cheese, and egg.

Sprinkle 1 Tbsp bread crumbs 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 Tbsp 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.

Number Of Servings:
Number Of Servings:
Approx 6
Personal Notes:
Personal Notes:
Nutritional Information
Calories:365 (23% from fat)
Fat:9.4g (sat 4.8g,mono 2.7g,poly 0.7g)




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