Mediterranean Spaghetti

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.


Yield:  6 servings (serving size: about 1 1/3 cups).

CALORIES 365 (23% from fat); FAT 9.4g (sat 4.8g,mono 2.7g,poly 0.7g); PROTEIN 22.2g; CHOLESTEROL 80mg; 
CALCIUM 281mg; SODIUM 709mg; FIBER 3.2g; IRON 3.7mg; CARBOHYDRATE 47.4g