Shelly's Recipe

GREEK SPAGHETTI CASSEROLE

Category: Casseroles - Beef

1 lb ground beef
1/2 tsp crushed red chili flakes, or adjust to suit heat level
1 medium onion, chopped
2 tsp dried oregano (rubbed between fingers to release the flavors)
4 garlic cloves, minced
1/3 to 1/2 cup dry red wine
1/4 cup water
3/4 tsp ground cinnamon
1-1/2 tsp salt, or to taste
Fresh ground black pepper, to taste
1 (14 oz) can diced tomatoes, undrained
1/4 cup flour
2 cups half and half
1/2 tsp allspice
1 cup shredded mozzarella cheese
5 tbsp freshly grated Parmesan cheese, divided
1 egg
3/4 cup breadcrumbs, divided
7 oz dry spaghetti (cooked and drained, measure 7 oz before cooking)

Preheat oven to 375. Grease a 2-quart casserole dish. In a skillet cook the ground beef with chili flakes, onion, garlic and dried oregano; drain fat. Add in the wine, water, cinnamon, salt and the tomatoes with juice; bring to a boil, reduce heat to low and simmer uncovered for 40 minutes, or until thick (season with black pepper about halfway through cooking).

Meanwhile in a medium saucepan whisk the the flour with half and half cream 1/2 tsp allspice; bring to a boil mixing constantly. Reduce the heat to low and cook for 5 minutes stirring constantly until thick; remove from heat. Stir in mozzarella cheese, 3-4 tbsp Parmesan cheese and egg; mix well until cheese has melted.

In the bottom of the greased casserole dish sprinkle 2 tbsp bread crumbs (does not have to measure exactly 2 tbsp). Evenly spread half of the cooked spaghetti over the bread crumbs. Top with 2 cups of cooked ground beef mixture, then 1 cup of cream sauce. Repeat the layers (not using another 2 tbsp of bread crumbs)

In a small bowl, combine the 1/2 cup bread crumbs with 2 Tbsp Parmesan cheese; sprinkle over the top of the casserole. Bake at 375 for 25-30 minutes, or until hot and bubbly. Serves 4-6