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Greek Pasta
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Categories: Beef, Casseroles, Favorites, Greek, Low fat, Meat Dishes, Mediterranean, Pastas
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Total Time: 1 hrs. 15 min.
Baking Time: 30 min.
Preparation Time: 30 min.
Simmering Time: 15 min.

The meat and white sauce layers echo a classic lasagna, but the sweet spices and the feta cheese add a distinct Greek twist. For a bolder Greek flavor add some oregano.

For the Meat Mixture
1/2 pound lean beef
2 medium onions - chopped
1 cup mushrooms - sliced
2 tablespoons balsamic vinegar
3/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1 teaspoon salt
1/2 teaspoon ground black pepper
14 1/2 ounces stewed tomatoes
1/4 cup water
For the White Sauce
1/4 cup all-purpose flour
2 cups 1% low-fat milk
1 cup feta cheese
3 tablespoons Parmesan cheese - divided
1 egg
Assembly and Baking
3 tablespoons breadcrumbs - divided
vegetable cooking spray
4 cups spaghetti - cooked

Preheat oven to 375 degrees F.

For the Meat Mixture

Heat a large nonstick skillet over medium high heat. Add beef, onion, mushroom and balsamic vinegar. Cook until meat is browned through (7 minutes). Add cinnamon, nutmeg, salt, pepper, and tomatoes. Add water, bring to a boil, and simmer until thick (15 minutes).

For the White Sauce

In a medium saucepan, combine the flour, milk, and nutmeg. Bring to a boil. Reduce heat, and cook (stirring constantly) until thick (10 minutes). Remove from heat; stir in feta, half the Parmesan. and egg.

Assembly and Baking

Coat a 2 quart casserole dish with cooking spray. Sprinkle with half the breadcrumbs. Place half the spaghetti in casserole. Top with half the beef mixture. Top that with half of the white sauce. Repeat (spaghetti, meat sauce, white sauce). Top with remaining breadcrumbs and Parmesan. Bake at 375 degrees F until golden brown (30 minutes).

Calories: 457 Calories From Fat: 26%
Protein: 24g Carbohydrate: 61g
Cholesterol: 75mg Sodium: 862mg

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