Mediterranean Spaghetti

Mediterranean Spaghetti Recipe
Photo: Howard L. Puckett; Styling: Fonda Shaia
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.

Yield:

6 servings (serving size: about 1 1/3 cups).

Recipe from

Cooking Light

Nutritional Information

Calories 365
Caloriesfromfat 23 %
Fat 9.4 g
Satfat 4.8 g
Monofat 2.7 g
Polyfat 0.7 g
Protein 22.2 g
Carbohydrate 47.4 g
Fiber 3.2 g
Cholesterol 80 mg
Iron 3.7 mg
Sodium 709 mg
Calcium 281 mg

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)

Preparation

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.

June 1998
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