Rating: 4.5 stars
22 Ratings
  • 5 star values: 16
  • 4 star values: 1
  • 3 star values: 2
  • 2 star values: 2
  • 1 star values: 1

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.

Recipe by Cooking Light June 1998

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Credit: Howard L. Puckett; Styling: Fonda Shaia

Recipe Summary test

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

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375°.

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  • 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.

Nutrition Facts

365 calories; calories from fat 23%; fat 9.4g; saturated fat 4.8g; mono fat 2.7g; poly fat 0.7g; protein 22.2g; carbohydrates 47.4g; fiber 3.2g; cholesterol 80mg; iron 3.7mg; sodium 709mg; calcium 281mg.
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