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Greek-Style Spaghetti Casserole

Created by KittenCal on January 30, 2014

1 can (14 ounce) whole tomatoes (undrained, slightly crushed the tomatoes with hands before using)
1/4 cup all-purpose flour
2 cups half-and-half (even better is 18% cream)
1/2 teaspoon allspice
1 cup Kasseri cheese, grated (or can use 1 cup mozzarella cheese, grated)
6 tablespoons Parmesan cheese, grated (divided)
1 large egg
1/2 cup breadcrumbs
7 ounces dry spaghetti (cooked and drained)

Step 1: Preheat oven to 375 degrees F.
Step 2: Grease a 2-quart casserole dish.
Step 3: In a skillet cook/brown the ground beef with onion and oregano until the beef is light browned (this may take 10-15 minutes, add in the garlic the last 2 minutes of cooking time).
Step 4: Add in the wine, beef broth or water, cinnamon, salt and pepper and the tomatoes with juice; bring to a boil simmer partially covered for 35-40 minutes, or until thick.
Step 5: In a medium saucepan combine the flour, half and half cream 1/2 tsp allspice; bring to a boil, reduce the heat and cook for 5 minutes stirring constantly until thick; remove from heat. Stir in mozzarella cheese, 2 tablespoons Parmesan cheese and egg; mix well until cheese has melted.
Step 6: TO ASSEMBLE: In the bottom of the greased casserole dish, sprinkle 2 tablespoons bread crumbs. Then evenly spread with 2 cups of the cooked spaghetti.
Step 7: Top with 2 cups of cooked ground beef mixture, then 1 cup of cream sauce. Repeat the layers.
Step 8: In a small bowl, combine the 1/2 cup bread crumbs with remaining 4 tablespoons Parmesan cheese; sprinkle over the top of the casserole.
Step 9: Bake for 25-30 minutes, or until hot and bubbly.