Greek Spaghetti Bake

**COUNTRYBUMPKIN** · 09-30-2004, 04:51 AM

Greek Spaghetti Bake

1 lb ground beef
1 medium chopped onion
1/2-1 teaspoon dried oregano, to taste
3-4 cloves fresh minced garlic, to taste
2 tablespoons grated parmesan cheese (optional)
1/2 cup red wine
1/4 cup water
3/4 teaspoon cinnamon
salt and pepper, to taste
allspice, to taste
1 (14 ounces) can tomatoes (undrained)
1/4 cup flour
2 cups half-and-half cream
1 cup mozzarella cheese, grated
2 tablespoons grated parmesan cheese
1 egg
1/2 cup breadcrumbs
7 ounces spaghetti (cooked and drained)

6 servings Change size or US/metric | 55 minutes 30 mins prep

Change to: servings US Metric
1. Heat the oven to 375 degrees.
2. Grease a 2-quart casserole dish.
3. In a skillet, saute the ground beef, onion, garlic, oregano and 2 Tbsp grated Parmesan cheese (if using).
4. Add in the wine, water, cinnamon, salt and pepper, allspice (to taste, if using) and the tomatoes (with juice); bring to a boil, simmer for 15-20 minutes, or until thick.
5. In a medium pan, combine the flour, half and half cream 1/2 tsp allspice; bring to a boil, reduce the heat and cook for 7 minutes, stirring constantly until thick; remove from heat.
6. Stir in Mozza cheese, 1 Tbsp Parmesan cheese and egg; mix well until cheese has melted.
7. In the bottom of the greased casserole dish, sprinkle 2 Tbsp bread crumbs.
8. Then evenly spread in approx 2 cups cooked spaghetti.
9. Top with 2 cups of cooked ground beef mixture, then 1 cup of cream sauce.
10. Repeat the layers.
11. In a small bowl, combine the 1/2 cup bread crumbs with 2 Tbsp Parmesan cheese; sprinkle over the top of the casserole.
12. Bake for 25-30 minutes, or until hot and bubbly.