Mediterranean Spaghetti

Ingredients

• 14.5 ounce canned tomatoes undrained canned
• 4 cups spaghetti cooked uncooked ( 8 ounces pasta)
• 2 tablespoons dry breadcrumbs dry divided
• 0.5 cup wine dry red
• 1 large eggs 
• 4 ounces feta cheese crumbled
• 0.3 cup flour all-purpose
• 2  garlic cloves minced
• 0.8 teaspoon ground cinnamon 
• 0.1 teaspoon ground nutmeg 
• 0.3 teaspoon ground nutmeg 
• 0.5 pound lean ground beef lean
• 2 cups low fat milk 1% low-fat
• 2 cups onion chopped
• 1.5 teaspoons oregano dried
• 2 tablespoons parmesan cheese divided grated
• 0.1 teaspoon pepper 
• 0.5 teaspoon salt 
• 0.3 cup water 

Equipment

• frying pan
• oven

Directions

1. Preheat oven to 37
2. Heat a large nonstick skillet over medium-high heat.
3. Add the first 4 ingredients, and saut 5 minutes.
4. Add the wine and next 6 ingredients (wine through tomatoes). Bring mixture to a boil; reduce heat, and simmer 10 minutes or until thick.
5. 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.
6. Remove milk mixture from heat. Stir in feta cheese, 1 tablespoon Parmesan cheese, and egg.
7. Sprinkle 1 tablespoon breadcrumbs in a 2-quart casserole coated with cooking spray.
8. Place 2 cups spaghetti in casserole, and top with 2 cups beef mixture and 1 cup sauce. Repeat layers.
9. Combine 1 tablespoon Parmesan cheese and 1 tablespoon breadcrumbs, and sprinkle over the casserole.
10. Bake casserole at 375 for 30 minutes or until golden brown.
11. Let stand for 5 minutes.
12. Garnish with fresh oregano, if desired.