Mediterranean Spaghetti (this is my absolute favorite recipe of all time!)

1 lb lean ground beef (optional - I have made it both ways and it's great either way!)

2 c frozen chopped onion

1 1/2 tsp dried oregano

2 garlic cloves, minced

1/2 c dry red wine

1/4 c water

3/4 tsp ground cinnamon

1/2 tsp salt

1/8 tsp ground nutmeg

1/8 tsp pepper

1 - 14.5 oz - can stewed tomatoes, undrained

1/4 c flour

2 c milk

1/4 tsp nutmeg

1/4 c (4 oz) crumbled feta cheese

2 tbs grated Parmesan cheese, divided

1 large egg

2 tbs cooked spaghetti (about 8 oz uncooked pasta)



Saute first four ing. (if using meat - if not, saute first three ing.) for 5 min.

Add the next 6 ing (wine through tomatoes)

Bring mixture to boil; reduce heat and simmer until thick (about 10 min)



Combine the flour, mil and 1/4 tsp nutmeg in a medium sauce pan; bring to boil

reduce heat and cook until thick (about 7 min) stirring mixture constantly

remove the mixture from the heat

Stir in feta, 1 tbs Parmesan and egg



Coat 9x13 pan with cooking spray

Place 2 c spaghetti in pan; top with 2 c vegetable mixture and 1 c cheese sauce

repeat the layers.

Sprinkle top with Parmesan

Cover and freeze

Thaw in fridge for 24 hrs

Bake uncovered at 375 for 30 min or until golden brown.



(I almost always split this in half and freeze in 8x8 pans)