Mediterranean Spaghetti

  • Prep Time: 0 mins
  • Total Time: 0 mins
  • Servings: 60
  • Ingredients

  • 5lbslean ground beef
  • 20cupsonions, chopped
  • 1/3 cupdried oregano
  • 20clovesgarlic, minced
  • 5cupsdry red wine
  • 2 1/2 cupswater
  • 2 1/2 tablespoonscinnamon, ground
  • 1 2/3 tablespoonssalt
  • 1 1/4 teaspoonsnutmeg, ground
  • 1 1/4 teaspoonspepper
  • 146ouncescanned stewed tomatoes, undrained
  • 2 1/2 cupsall-purpose flour
  • 1 1/4 gallonslow-fat milk
  • 2 1/2 lbsfeta cheese
  • 1 1/4 cupsgrated parmesan cheese, divided
  • 10largeeggs
  • 1 1/4 cupsdry breadcrumbs, divided
  • 5lbsuncooked pasta
  • Directions

  • Preheat oven to 375 degrees.
  • Heat large nonstick skillet over medium high heat. Brown beef until nolonger 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 toboil.
  • Reduce heat, and cookfor 7 minutes or until thick, stirring constantly.
  • Remove milk mixture fromheat. Stir in feta cheese, half of Parmesan cheese and eggs.
  • Sprinkle half the bread crumbs into a 2 large professional-size bakingpanscoated with cooking spray.
  • Place half of the cooked spaghetti into the 2 pans, top with half th e beefmixture and then halfof the cheese sauce.Repeat layers.
  • Combine other halfofParmesan cheeseand bread crumbs andsprinkle over the top ofpans.
  • 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 wellinto squaresfor serving.Wonderful aroma, very tasty.This recipe was used successfully by a church group.
  • Reviews

  • “I reduced this down to 10 servings. It smelled so good while cooking; but I found it to be too dry for my liking. If I were to make this again I would add an extra can of stewed tomatoes and more milk. I made exactly as stated. Thanks for posting. I made this for My 3 Chefs Nov 2008”

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