Mediterranean Spaghetti

Mediterranean Spaghetti
Photo by Howard L. Puckett

Ingredients

  • 2 tablespoons grated Parmesan cheese, divided
  • 1 cup (4 ounces) crumbled feta cheese
  • 2 tablespoons grated Parmesan cheese, divided
  • 1 large egg
  • 4 cups cooked spaghetti (about 8 ounces uncooked pasta)
  • ¼ teaspoon ground nutmeg
  • ¼ cup water
  • + 35 more ingredients
    • Fresh oregano sprigs (optional)
    • ¼ cup all-purpose flour
    • 2 tablespoons dry breadcrumbs, divided
    • ½ pound lean ground beef
    • ½ cup dry red wine
    • 2 cups chopped onion
    • 2 cups 1% low-fat milk
    • 1 large egg
    • ¼ cup water
    • 1 ½ teaspoons dried oregano
    • 2 cups 1% low-fat milk
    • 4 cups cooked spaghetti (about 8 ounces uncooked pasta)
    • ½ cup dry red wine
    • 2 garlic cloves, minced
    • 1 (14.5-ounce) can stewed tomatoes, undrained
    • ¼ teaspoon ground nutmeg
    • ¾ teaspoon ground cinnamon
    • 1 cup (4 ounces) crumbled feta cheese
    • 2 cups chopped onion
    • ½ teaspoon salt
    • 1 ½ teaspoons dried oregano
    • 1/8 teaspoon pepper
    • ¼ cup all-purpose flour
    • 2 tablespoons dry breadcrumbs, divided
    • 1/8 teaspoon pepper
    • Fresh oregano sprigs (optional)
    • 1/8 teaspoon ground nutmeg
    • ½ teaspoon salt
    • ½ pound lean ground beef
    • ¾ teaspoon ground cinnamon
    • Cooking spray
    • 2 garlic cloves, minced
    • Cooking spray
    • 1/8 teaspoon ground nutmeg
    • 1 (14.5-ounce) can stewed tomatoes, undrained

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 te...

View full recipe at My Recipes

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