Cinnamon and nutmeg balance the flavor of the feta and Parmesan cheeses of this recipe.

1/2 pound lean ground beef
2 cups chopped onion
1 1/2 teaspoons dried oregano
2 garlic cloves, minced
1/2 cup dry red wine
1/4 cup water
3/4 teaspoon ground cinnamon
1/2 teaspooon salt
1/8 teaspoon ground nutmeg
1/8 teaspoon black pepper
1 (14.5 ounce) can stewed tomatoes, undrained
1/4 cup all-purpose flour
2 cups 1% low-fat milk
1/4 teaspooon ground nutmeg
1 cup (4 ounce) crumbled feta cheese
2 tablespoons grated Parmeasan cheese, divided
1 large egg
2 tablespoons dry breadcrumbs, divided
Cooking spray
4 cups cooked spaghetti (about 8 ounces undooked pasta)
Oregano sprigs (optional)

Heat a large nonstick skillet over medium high heat. Add first 4 ingredients, saute 5 minutes. Add the wine and the next 6 ingredients (wine through tomatoes). Bring mixture to a toil, reduce heat, and simmer until thick (about 10 minutes).

Lightly spoon flour into a dry measuring cup, level with a knife. Combine the flour, milk, and 1/4 teaspoon nutmeg in a medium suacepan, bring to a boil. Reduce heat and cook until thick (about 7 minutes), stirring mixture constantly. Remove the mixture from heat. Stir in the feta, 1 tablespoon Parmeasan, and egg.

Sprinkle 1 tablespoon of dry breadcrumbs in a 2-quart casserol coated with cooking spray. Place some of the cooked spaghetti in casserole; top with part of the beef mixture then part of the cheese sauce. Repeat the layers. Combine 1 tablespoon Parmeasan cheese and 1 tablespoon breadcrumbs; sprinkle over casserole. Cover the casserole with heavy duty foil.

Preheat oven to 375 degrees.

Bake, uncovered, at 375 degrees for 30 minutes or until golden brown. Let stand for 5 minutes. Garnish with oregano sprigs, if desired. Yield: 6 servings (about 1 1/3 cups).