We had some friends over this past weekend and I busted out this recipe which I’ve had for a number of years. A friend of mine had given it to me and although I had never tried it, I thought I’d experiment and try it. It’s from Cooking Light and turned out to be a real crowd pleaser. It’s one you can make ahead and then pop in the oven once your guests arrive. Although I used a different kind of pasta, there’s not much else I would change, as it seemed just right for me. I served it with roasted asparagus and a spinach salad with toasted pine nuts, mushrooms and a balsamic dressing.
If you try it, let me know what you think.
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.
6 servings (serving size: about 1 1/3 cups).
· 1/2 pound lean ground beef
· 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 dry breadcrumbs, divided
· Cooking spray
· 4 cups cooked spaghetti (about 8 ounces uncooked pasta)
· Fresh oregano sprigs (optional)
Preheat oven to 375°.
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.
365 (23% from fat)
9.4g (sat 4.8g,mono 2.7g,poly 0.7g)