Mediterranean Spaghetti

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).

Ingredients

1. 1/2 pound lean ground beef
2. 2 cups chopped onion
3. 1 1/2 teaspoons dried oregano
4. 2 garlic cloves, minced
5. 1/2 cup dry red wine
6. 1/4 cup water
7. 3/4 teaspoon ground cinnamon
8. 1/2 teaspoon salt
9. 1/8 teaspoon ground nutmeg
10. 1/8 teaspoon pepper
11. 1 (14.5-ounce) can stewed tomatoes, undrained
12. 1/4 cup all-purpose flour
13. 2 cups 1% low-fat milk
14. 1/4 teaspoon ground nutmeg
15. 1 cup (4 ounces) crumbled feta cheese
16. 2 tablespoons grated Parmesan cheese, divided
17. 1 large egg
18. 2 tablespoons dry breadcrumbs, divided
19. Cooking spray
20. 4 cups cooked spaghetti (about 8 ounces uncooked pasta)
21. Fresh oregano sprigs (optional)

Directions

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.

Notes