Friday, July 01, 2005

Mediterranean Spaghetti

Mediterranean Spaghetti(Adapted from CL)

8 ounces ground sirlion
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
1/4 cup flour
2 cups milk
1/4 teaspoon ground nutmeg
4 ounces crumbled feta cheese
2 tablespoons grated parmesan cheese, divided
1 large egg
1/4 cup panko breadcrumbs, divided
8 ounces dry whole wheat spaghetti, cooked only until it still has a firm bite

Preheat oven to 375

In a large nonstick skillet over medium-high heat add the first 4 ingredients and saute 5 minutes. Pour in the wine, water, cinnamon, salt, nutmeg, pepper, and tomatoes. Bring mixture to a boil. Reduce heat and simmer 10 minutes or until thick.

In a medium saucepan, whisk together the flour, milk, and 1/4 teaspoon nutmeg. Place on the stove and bring to a boil. Reduce heat, and cook 7 minutes or until thick, stirring constantly. Remove milk mixture from heat. Stir in feta cheese, 1 tablespoon parmesan cheese, and egg.

Sprinkle 2 tablespoons panko in a 2 quart casserole dish lightly 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 2 tablespoons panko, and sprinkle over the casserole. Bake for 30 minutes or until golden brown. Let stand for 5 minutes.

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