Photo: Howard L. Puckett; Styling: Fonda Shaia
Yield
6 servings (serving size: about 1 1/3 cups).

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.

How to Make It

Step 1

Preheat oven to 375°.

Step 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.

Step 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.

Step 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.

Ratings & Reviews

Wonderful!

PinkLadyLA
August 08, 2016
This has been one of our favorites since it came out years ago.  I go to it again and again. Perfect for casual dinner or company. 

Hubby and I loved this one

JackieBennett
April 28, 2015
Excellent recipe! I doubled up on the garlic, it's what I do. :-)  I also cut back the cinnamon to 1/2 tsp. From experience I know that a little goes a long way. Everything else followed to a "T" though I might have added a few more twists of pepper and sea salt, but that's a normal "suit your taste" kind of a thing. 

gibgrl's Review

fittaraw
February 02, 2014
N/A

Paigecline's Review

Bballmom
August 04, 2013
I am putting together a book of my favorite recipes, and I went searching specifically for this one. My whole family loves it. Nice variation on spaghetti.

FlakyPastry's Review

pennyn
June 05, 2013
I too have been making this recipe since it first appeared in Cooking Light over 10 years ago. I have done lots of meat variations (since I don't eat beef): ground chicken, turkey, or lamb. Sometimes, I forgo the healthy aspect and use chicken/turkey/lamb sausage. Ha! I think the ratios are all perfect, although I often use a pound of fresh tomatoes to cut down on salt. Makes *great* leftovers!

ahbiblybleereg's Review

duran3911
January 18, 2013
N/A

Dianalee27's Review

Juniper1
January 13, 2013
N/A

duran3911's Review

veryslowcook
January 30, 2012
N/A

Juniper1's Review

cmaranski
December 24, 2011
N/A

PinkLadyLA's Review

lisahamilton
October 03, 2011
I liked the taste of this recipe but I thought the amount of some ingredients were strange. This needed way more tomato and much less onion. I also think mushrooms might be a good addition. I'll see what I can do with the leftovers to improve the vegetable to beef ratio.