Ingredients: |
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)
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Directions: |
Directions:Preheat oven to 375°.
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.
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.
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. |