- 1 Tbsp. olive oil
- 1 lb. lean ground beef
- 2 cups onion, chopped
- 2 tsp. dried oregano
- 2 garlic cloves, minced
- 1/2 cup dry red wine
- 1 14-oz can crushed tomatoes
- 2 tsp. granulated sugar
- 1/2 tsp. ground cinnamon
- 1/2 tsp. salt
- 2 cups milk
- 1/4 cup flour
- pinch of ground nutmeg
- 1 cup feta cheese, crumbled
- 4 Tbsp. Parmesan cheese, grated and divided
- 1 large egg, room temp.
- 1 pkg Hodgson Mill Ultragrain® Spaghetti with Quinoa
- 3 Tbsp. Italian Seasoned Bread Crumbs, divided
Heat the olive oil in a large skillet and add the ground beef, onion, oregano, and garlic. Sauté for five minutes or until the meat is cooked through and the onions are softened. Pour the wine and tomatoes into the skillet and add the sugar, cinnamon and salt. Bring the mixture to a boil, reduce the heat, and simmer until the sauce has thickened a bit- about 10 minutes. Set aside.
Whisk the milk, flour and pinch of nutmeg together in a medium saucepan. Bring the mixture to a low boil, constantly whisking, until the sauce thickens – about 3 minutes. Remove the pan from the heat and stir in the feta cheese, Parmesan, and egg. Set aside.
Bring a large pot of salted water to a boil and cook the spaghetti for seven minutes or until just shy of al dente. Drain and set aside.
To assemble the casserole, sprinkle a tablespoon of breadcrumbs on the bottom of a 13x9-inch baking pan that has been sprayed with non-stick cooking spray. Then, place half of the cooked spaghetti over the breadcrumbs. Next, spread half of the meat sauce over the pasta and then top with half of the cheese sauce. Repeat the layers. Set aside.
Combine the remaining breadcrumbs and Parmesan cheese in a small bowl and then sprinkle the mixture over the top of the last layer of cheese sauce.
Bake the casserole in a 350°F oven for 30 minutes or until the top is golden brown and the sauces are bubbly. Let stand for five minutes and then serve.
Notes: I’ve had good luck freezing this casserole. So, if you’re not feeding a crowd or don’t want leftovers, consider putting this dish together in two separate pans, one to bake now and one to freeze for a later date. The frozen casserole will need to be thawed completely and then baked as directed.
Adapted from Cooking Light Magazine
Makes 12 servings
Print this Recipe