Mediterranean Spaghetti

I, too, have been making this dish for decades. I also cut down the cinnamon to 1/2 teaspoon, but make no other changes. It is always a hit, and as others have mentioned, the leftovers are at least as good, if not better, than when it's fresh out of the oven.

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. 

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. 

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.

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!

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.

I have been making this recipe since it first appeared in Cooking Light. It's wonderful, with unique flavor. First time you make it will take a little time but the next time will be easier. Every time I serve this I get compliments. Freezes well. Don't find it too sweet at all.

This was fantastic. Easy to put together, great flavor.

Yum! We enjoyed the creaminess and the interesting mix of flavors. Leftovers heat up well. Could be good to serve company or for a potluck. Served with a green salad. I omitted the egg and will continue to do that in the future.

This is sort of like a simplified pastichio. That was my favorite dish growing up and this was just excellent. It is a bit sweeter then the original dish but I'm used to ground beef with cinnamon, nutmeg and oregano. I used Beaujolais Nouveau as the red wine.

I almost exclusively use recipes from myrecipes.com, and in particular those from Cooking Light. This is the worst tsasting recipe I have ever made. We all had one bite and threw the rest away, going without having dinner at all. The recipe was made exactly per the instructions.

I have been making this recipe since it was on the magazine cover 12 years ago and it is still a favorite with my co-workers at the fire station! It has great depth of flavor. Don't let what seems to be an odd combination of flavors scare you off. It's delicious, I follow the recipe to a T and it always turns out great.

This has been a family favorite for years. Love the flavors! I have doubled the recipe, and frozen one for later. Always a hit!

This is an excellent meal- a little time and pot consuming to prepare, but worth the trouble.

One of my favorites! Takes some time, as you have to make 2 sauces, and it can be a little tricky to time it the first time you make it. But this is one of the best recipes I've found on here!

I should have known that perhaps I wouldn't care for this too much after reading the ingredients. Whereas I think this recipe could be great, it was way, way too sweet. Pretty much all I could taste was cinnamon and nutmeg. I also think it needed more moisture, perhaps another can of stewed tomatoes. The recipe was quick and easy, but I don't think I'll make this again.

This is my favorite spagetti recipe ever! Great for potluck, too!