Photo: Howard L. Puckett; Styling: Fonda Shaia
Have you ever used Yummly? I was googling around looking for something a little bit new to do with my spaghetti noodles and stewed tomatoes and I came across this recipe. When I clicked it took me to Yummly. I was skeptical at first because it asked me to sign in with social media and who has time for that, right? But I really wanted a new spaghetti recipe and this one looks great. So sign in I did. I have seen sites where you can plug in the ingredients you have and it finds recipes for you but none like this. Very bright, modern, and easy to use. This site is going on my favorites list! I can see using it regularly. OK, now on to dinner!!!!
Now I'm going to say right away that I was only in this for the sauce. I had stuff to make spaghetti but I just wasn't in the mood for the same old sauce. I didn't have the ingredients on hand to make the whole bake or to top with the cheeses, so I didn't. But I will tell you that this was the BEST sauce ever. Really really good! So good that I am going to put in my personal "recipes I love" board on Pinterest and try to make the whole bake one of these days and this will be my "Go To" sauce whenever I feel like making a quick pot of spaghetti. Also that I switched out the meat with ground turkey and they went well together.
6 servings (serving size: about 1 1/3 cups).
Ingredients - Print Recipe
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 wine1/4 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)
Preparation
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.
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.
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