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”