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Food, general thoughts, food…

Mediterranean Spaghetti

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I made this a few weeks ago. I didn’t post it because I had a bit of a ‘meh’ moment with it. It was good but not great. It was certainly a tasty and filling meal but then so are lots of spaghetti recipes, there was just nothing special about it and it was more time consuming than I like for nothing special.

Feeling very uninspired and digging through the chest freezer yesterday I found a nice chunky package of Mediterranean Spaghetti and though it would do just nicely for dinner, time it was eaten anyway. Well knock me down with a handful fresh baby spinach, but it was fantastic!

Remembering my ‘meh’ moment I reheated this for a bit in the microwave, stirred in a good  of tablespoon of feta, and heated it for a bit longer. Maybe it was the extra feta, maybe it just improves with freezing, maybe I was just ravenously hungry because I somehow missed lunch but anyway this was just a smashing meal. So here it is, freeze it, add more feta and be really hungry, you’ll see what I mean.

Mediterranean Spaghetti

250g lean ground beef
2 cups chopped onion
1 1/2 teaspoons dried oregano
2 garlic cloves, minced
1/2 cup dry red wine
1/4 cup water
3/4 teaspoon ground cinnamon
1/2 teaspoon salt
1/8 teaspoon ground nutmeg
1/8 teaspoon pepper
1x 400g can stewed tomatoes, undrained
1/4 cup all-purpose flour
2 cups milk
1/4 teaspoon ground nutmeg
1 cup (125g) crumbled feta cheese
2 tablespoons grated Parmesan cheese, divided
1 large egg
2 tablespoons dry breadcrumbs, divided
Cooking spray
4 cups cooked spaghetti (about 225g uncooked pasta)
Fresh oregano sprigs (optional)

Preheat oven to 180C
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 teaspoon nutmeg in a medium sauce-pan,
and bring to a boil. Reduce heat, and cook for 7 minutes or until thick,
stirring constantly. Remove milk mixture from heat. Stir in feta cheese,
1 tablespoon Parmesan cheese, and egg.

Sprinkle 1 tablespoon breadcrumbs in a 2L casserole coated with
cooking spray. Place 2 cups spaghetti in casserole, and top with 2 cups
beef mixture and 1 cup sauce. Repeat layers. Combine 1 tablespoon
Parmesan cheese and 1 tablespoon breadcrumbs, and sprinkle over the
casserole. Bake casserole at 180C for 30 minutes or until golden brown.
Let stand for 5 minutes. Garnish with fresh oregano, if desired.

Makes 6 servings. Needless to say, it freezes well 🙂


Author: kolandasimone

40, on my way to 40 something...Still not sure what I want to do when I grow up, retire probably... Food obsessed, love to cook it, read about it, eat it... Chock full of useless information that crowds out the useful stuff sometimes.

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