Mediterranean Spaghetti – A familiar taste with a twist! There are two yummy layers of sauce on this spaghetti casserole. A ground beef sauce with a hint of cinnamon and another layer of creamy sauce made with feta cheese and nutmeg.
I’ve been making this Mediterranean Spaghetti for years. It originates from Cooking Light – 1998. okay, I really have been making it for years! I didn’t realize it was from 1998 until I googled it….jeesh, someone is getting old! When I made it the other night, my daughter said it reminded her of her childhood…eee gads, she would have been 8 when I first made it. Yikes!
Notes to make Mediterranean Spaghetti recipe
- I used ‘Thin Spaghetti” but regular will work as will Angel Hair.
- You can substitute ground turkey or ground chicken for the beef very easily.
- This takes 3 pots to make: 1 for the beef sauce, 1 for the feta sauce and 1 for the pasta but don’t let that stop you! Once you make this and see how easy and quickly it comes together you will make it time and time again!
Hope you give this a try!
You can see all of our delicious Casserole Recipes HERE!
Clink!
Kathi
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Mediterranean Spaghetti Bake
Ingredients
- 1/2 pound lean ground beef
- 2 cups chopped onion
- 1 1/2 teaspoons dried oregano
- 2 cloves garlic 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 ounce can stewed tomatoes undrained, 14.5-
- 1/4 cup all-purpose flour
- 2 cups 1% low-fat milk
- 1/4 teaspoon ground nutmeg
- 1 cup crumbled feta cheese 4 ounces
- 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
Instructions
- 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.
Nutrition
I thought this recipe was lost to me forever! – I had the original from the Cooking Light magazine (1998) – I made it back then – I think the recipe featured on the cover. Thank you for this blog! I am going to make it today!
Hi Eva! Now I have to thank you for reminding me about this yummy recipe. Time for a re-do! One of my all time favorites!
Hi, Kathi!
I found your blog by way of Southern Boy Dishes. This looks so delicious. We make a much fussier version of Pastitsio but this looks perfect for a weeknight.
Is that what this is Pastitsio? Sounds so fancy! Love it! Hope you visit me again soon!
Kathi
Wow! This is such a great recipe, Kathi! I love everything about it! Great post!
What a compliment! Thank you Bill!
This looks so amazingly delicious and worth the 3 pots! Have you tried freezing leftovers? I love finding leftover lasagna in my freezer when I can’t think of what to make for dinner.
Hi Anne – The leftovers to this recipe are in my freezer! I have a small family so I freeze a lot. I recently froze the San Marzano Tomato Soup and it came out perfect. Thanks!
Kathi
Can’t wait to try this!!!
Thank you Jamie! Hope you like it!
Kathi