Mediterranean Spaghetti
Ingredients
- 5 lbs lean ground beef ⓘ
- 20 cups onions, chopped ⓘ
- 1/3 cup dried oregano ⓘ
- 20 cloves garlic, minced ⓘ
- 5 cups dry red wine ⓘ
- 2 1/2 cups water ⓘ
- 2 1/2 tablespoons cinnamon, ground ⓘ
- 1 2/3 tablespoons salt ⓘ
- 1 1/4 teaspoons nutmeg, ground ⓘ
- 1 1/4 teaspoons pepper ⓘ
- 146 ounces canned stewed tomatoes, undrained ⓘ
- 2 1/2 cups all-purpose flour ⓘ
- 1 1/4 gallons low-fat milk ⓘ
- 2 1/2 lbs feta cheese ⓘ
- 1 1/4 cups grated parmesan cheese, divided ⓘ
- 10 large eggs ⓘ
- 1 1/4 cups dry breadcrumbs, divided ⓘ
- 5 lbs uncooked pasta ⓘ
Instructions
- Preheat oven to 375 degrees.
- Heat large nonstick skillet over medium high heat. Brown beef until no longer pink.
- Drain.
- Saute onions, oregano and garlic for 5 minutes.
- Add wine through tomatoes (7 ingredients), and bring to a boil.
- Reduce heat, and simmer 10 minutes or until thick.
- Combine flour, milk, and 1/4 tsp. nutmeg in medium saucepan and bring to boil.
- Reduce heat, and cook for 7 minutes or until thick, stirring constantly.
- Remove milk mixture from heat. Stir in feta cheese, half of Parmesan cheese and eggs.
- Sprinkle half the bread crumbs into a 2 large professional-size baking pans coated with cooking spray.
- Place half of the cooked spaghetti into the 2 pans, top with half th e beef mixture and then half of the cheese sauce. Repeat layers.
- Combine other half of Parmesan cheese and bread crumbs and sprinkle over the top of pans.
- Bake at 375 for 30 minutes or until golden brown (about 1 hour if recipe is made ahead). Let stand for 10 minutes before serving.
- I found it cuts well into squares for serving. Wonderful aroma, very tasty. This recipe was used successfully by a church group.
Nutrition & Diet Analysis (per serving)
1070
kcal
53% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).