Mediterranean Spaghetti

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

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Nutritional Information

Amount per serving
  • Calories: 365
  • Calories from fat: 23%
  • Fat: 9.4g
  • Saturated fat: 4.8g
  • Monounsaturated fat: 2.7g
  • Polyunsaturated fat: 0.7g
  • Protein: 22.2g
  • Carbohydrate: 47.4g
  • Fiber: 3.2g
  • Cholesterol: 80mg
  • Iron: 3.7mg
  • Sodium: 709mg
  • Calcium: 281mg

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

  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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