Saturday, February 04, 2006

Mediterranean Spaghetti

1/2 pound lean ground beef (I used diced chicken)
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 panko, divided
Cooking spray
4 cups cooked spaghetti (about 8 oz uncooked)

Fresh oregano sprigs (optional)


Preheat oven to 375º.

1-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.

2-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.

3-Sprinkle 1 tablespoon panko 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 panko, and sprinkle over the casserole. Bake casserole at 375º for 30 minutes or until golden brown. Let stand for 5 minutes. Garnish with fresh oregano, if desired.

Serving Size: about 1 1/3 cups