Baked Greek Spaghetti Recipes

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PASTITSIO (GREEK BAKED PASTA WITH CINNAMON AND TOMATOES)



Pastitsio (Greek Baked Pasta With Cinnamon and Tomatoes) image

This comforting Greek baked pasta, which bears a striking resemblance to lasagna, derives its name from the Italian word "pasticcio." That translates to English as "a mess," indicating the forgiving, flexible nature of the dish. Many traditional pastitsio recipes call for beef -- which you can certainly use here -- but we use ground lamb for a fresh take on a classic (and many cooks prefer a combination). Because kefalotyri cheese and the long tubular noodles traditionally used in pastitsio can't be found in most American supermarkets, we substituted Parmesan and ziti in their place, but by all means, if you can get your hands on the real things, use them. The noodles and spiced meat sauce are layered in a casserole dish then topped with a creamy béchamel sauce and baked until golden. It's project cooking that's perfect for a cold winter's night.

Provided by Colu Henry

Categories     pastas, main course

Time 1h45m

Yield 6 to 8 servings

Number Of Ingredients 16

2 tablespoons olive oil
1 medium red onion, finely chopped
2 garlic cloves, finely chopped
2 pounds ground lamb
1 tablespoon roughly chopped fresh oregano
1 tablespoon roughly chopped fresh thyme
2 teaspoons ground cinnamon
Kosher salt and black pepper
1 (28-ounce) can crushed tomatoes
1 (14-ounce) can diced tomatoes
2 1/2 cups whole milk
4 tablespoons unsalted butter (1/2 stick)
1/4 cup all-purpose flour
1/4 teaspoon freshly grated nutmeg
1 1/2 cups grated Pecorino or Parmesan cheese
1 pound ziti or penne pasta

Steps:

  • Make the sauce: In a large, deep skillet, heat the olive oil over medium. Add the onion and cook, stirring occasionally, until softened, about 5 minutes. Add the garlic and cook, stirring, 1 minute.
  • Add the lamb, breaking up the meat with a spatula or wooden spoon, and cook until the moisture has evaporated and the meat is browned, 12 to 15 minutes. Stir in the oregano, thyme and cinnamon, and season with salt and pepper.
  • Stir in the crushed and diced tomatoes and their juices and bring to a simmer. Cook, stirring occasionally, until the flavors meld, 20 to 25 minutes. Season to taste with salt and pepper and set aside.
  • Heat the oven to 350 degrees and bring a large pot of salted water to a boil. Start the béchamel: In a medium saucepan, bring the milk to a simmer over medium. Make the roux: In a small saucepan, melt the butter over medium-low. Whisk the flour into the butter until a smooth, golden paste forms, about 2 minutes. Gradually whisk the warmed milk into the roux and cook, stirring frequently, until the sauce is smooth and thick, about 3 to 5 minutes. Whisk in the nutmeg and 1 cup cheese, season with salt and pepper and set aside.
  • Once the water boils, cook the pasta according to package instructions until 2 minutes short of al dente (the pasta will finish cooking in the oven). Drain and transfer it to a 9-by-13-inch baking dish. Drizzle with 1/2 cup béchamel and carefully stir in 2 cups meat sauce. Spoon the remaining meat sauce on top, then drizzle evenly with the remaining béchamel. Sprinkle with the remaining ½ cup cheese.
  • Place dish on a parchment-lined sheet pan and bake until the top is golden and begins to bubble, about 25 to 30 minutes. Allow the pasta to stand for 10 minutes before serving.

Nutrition Facts : @context http, Calories 809, UnsaturatedFat 21 grams, Carbohydrate 62 grams, Fat 45 grams, Fiber 6 grams, Protein 39 grams, SaturatedFat 21 grams, Sodium 1044 milligrams, Sugar 12 grams, TransFat 0 grams

BAKED SPAGHETTI



Baked Spaghetti image

A comforting baked spaghetti casserole with plenty of melted cheese is the perfect dish for potlucks, family gatherings, or a week-night dinner.

Provided by CALLIKO

Categories     Main Dish Recipes     Casserole Recipes     Noodles

Time 1h25m

Yield 8

Number Of Ingredients 10

1 (16 ounce) package spaghetti
1 pound ground beef
1 onion, chopped
1 (32 ounce) jar meatless spaghetti sauce
½ teaspoon seasoned salt
2 eggs
⅓ cup grated Parmesan cheese
5 tablespoons butter, melted
2 cups small curd cottage cheese, divided
4 cups shredded mozzarella cheese, divided

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.
  • Bring a large pot of lightly salted water to a boil. Cook spaghetti in boiling water, stirring occasionally until cooked through but firm to the bite, about 12 minutes. Drain.
  • Heat a large skillet over medium heat; cook and stir beef and onion until meat is browned and onions are soft and translucent, about 7 minutes. Drain. Stir in spaghetti sauce and seasoned salt.
  • Whisk eggs, Parmesan cheese, and butter in a large bowl. Mix in spaghetti to egg mixture and toss to coat. Place half the spaghetti mixture into baking dish. Top with half the cottage cheese, mozzarella, and meat sauce. Repeat layers. Cover with aluminum foil.
  • Bake in preheated oven for 40 minutes. Remove foil and continue to bake until the cheese is melted and lightly browned, 20 to 25 minutes longer.

Nutrition Facts : Calories 728 calories, Carbohydrate 61.9 g, Cholesterol 150.2 mg, Fat 33.6 g, Fiber 4.9 g, Protein 42.5 g, SaturatedFat 17.3 g, Sodium 1250.5 mg, Sugar 12.9 g

GREEK SPAGHETTI I



Greek Spaghetti I image

Cheesy spaghetti! Serve with garlic bread, a nice salad, and maybe a bottle of wine.

Provided by Cheryle

Categories     100+ Everyday Cooking Recipes     Vegetarian     Side Dishes

Time 1h

Yield 8

Number Of Ingredients 6

1 pound spaghetti
¼ pound Romano cheese, grated
¼ pound shredded mozzarella cheese
¼ pound shredded provolone cheese
½ cup margarine, melted
1 pinch garlic powder

Steps:

  • In a large pot of lightly salted boiling water, cook the spaghetti 8 to 10 minutes, until al dente, and drain.
  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium casserole dish. In a bowl, mix the Romano cheese, mozzarella cheese, and provolone cheese. In a separate bowl, blend the melted margarine and garlic powder.
  • Cover the bottom of the prepared dish with 1/3 of the cooked spaghetti, top with 1/3 of the cheese mixture, and drizzle with 1/3 margarine mixture. Repeat layering. Be sure to end with cheese on top. (If you really like garlic you can sprinkle between layers as desired.)
  • Bake 30 minutes in the preheated oven, until cheese is bubbly and lightly brown.

Nutrition Facts : Calories 441.4 calories, Carbohydrate 41.6 g, Cholesterol 33.6 mg, Fat 22 g, Fiber 2.4 g, Protein 18.5 g, SaturatedFat 8.4 g, Sodium 515.2 mg, Sugar 0.5 g

MAKARONIA ME KIMA RECIPE (GREEK STYLE SPAGHETTI IN MEAT SAUCE/BOLOGNESE)



Makaronia me Kima recipe (Greek style spaghetti in meat sauce/bolognese) image

Makaronia me Kima (Greek style spaghetti in meat sauce recipe) - The Greek version of spaghetti bolognese - is one of the most popular dishes in Greece.

Provided by Eli K. Giannopoulos

Categories     Main

Time 40m

Number Of Ingredients 19

750g beef or lamb mince (26 ounces)
2 red onions (chopped)
2 cloves of garlic (chopped)
1 carrot, grated (optional)
1 tin chopped tomatoes (400g/ 14 oz.)
1/4 of a cup water
2 tbsp tomato paste
1 teaspoon sugar
1 glass of red wine
sea salt and freshly ground black pepper
1 bay leaf
a pinch of cinnamon or one cinnamon stick
2 whole cloves
1/4 of a cup olive oil
1 package spaghetti
salt
boiling water
2 tsps olive oil
200g Parmigiano-Reggiano or kefalograviera (7 ounces)

Steps:

  • To prepare this Greek style spaghetti with meat sauce recipe (Makaronia me kima), begin by preparing the meat sauce. Heat a large pan to medium-high heat and add the olive oil. Stir in the chopped onions and carrot and sauté, until softened and slightly coloured. Stir in the garlic, tomato paste and the mince breaking it up with a wooden spoon and sauté, until caramelized. Pour in the red wine and deglaze (wait to evaporate). Add the tinned tomatoes, water, sugar, cinnamon stick, cloves, bay leaf and a good pinch of salt and pepper. Bring to the boil, turn the heat down and simmer with the lid on for about 30 minutes, until most of the juices have evaporated.
  • Cook the spaghetti in salted boiling water according to package instructions. Drain the pasta in a collander and stir in 2tsp of olive oil.
  • Tip over the drained pasta in the meat sauce pan and mix it so the sauce is evenly spread.
  • Serve with grated cheese and a nice refreshing Greek feta salad and enjoy over a glass of wine!

Nutrition Facts : ServingSize 1 portion, Calories 767kcal, Sugar 8.5g, Sodium 1562.3mg, Fat 26.1g, SaturatedFat 9.6g, UnsaturatedFat 15.1g, TransFat 0.1g, Carbohydrate 75.2g, Fiber 5g, Protein 52.8g, Cholesterol 99mg

GREEK SPAGHETTI



Greek Spaghetti image

"Out of all our recipes for pasta, this simple meatless main dish is our favorite," writes Christa and Holley Hageman from Telford, Pennsylvania. "We can hardly wait for summer to arrive so we can use our garden-fresh tomatoes and minced basil in this recipe." The entree's Mediterranean flair comes from feta cheese, oregano, olive oil and lemon.

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 12

6 ounces uncooked thin spaghetti
1 teaspoon dried oregano
1 garlic clove, minced
2 teaspoons olive oil
3 cups chopped seeded plum tomatoes
1/2 cup sliced green onions
1/4 cup minced fresh parsley, divided
2 tablespoons minced fresh basil
2 tablespoons lemon juice
1 cup (4 ounces) crumbled feta cheese, divided
1/2 teaspoon salt
1/8 teaspoon pepper

Steps:

  • Cook pasta according to package directions. In a nonstick skillet, saute oregano and garlic in oil for 1 minute or until garlic is tender. Add the tomatoes, green onions, 2 tablespoons parsley, basil and lemon juice; cook and stir for 2 minutes or until heated through. Remove from the heat., Drain spaghetti and add to tomato mixture. Add 3/4 cup feta cheese, salt and pepper; toss to combine. Transfer to serving plates. Sprinkle with remaining feta and parsley. Serve immediately.

Nutrition Facts :

GREEK-STYLE SPAGHETTI BAKE



Greek-Style Spaghetti Bake image

A family favorite, you may adjust all amounts to taste, I also add crushed red chili flakes to the ground beef mixture for heat.

Provided by Kittencalrecipezazz

Categories     Spaghetti

Time 55m

Yield 4-6 serving(s)

Number Of Ingredients 18

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

Steps:

  • Heat the oven to 375 degrees F.
  • Grease a 2-quart casserole dish.
  • In a skillet saute the ground beef, onion, garlic and oregano.
  • Add in the wine, water, cinnamon, salt and pepper and the tomatoes with juice; bring to a boil simmer for 25-30 minutes, or until thick.
  • 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 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.
  • In the bottom of the greased casserole dish, sprinkle 2 tablespoons bread crumbs.
  • Then evenly spread in about 2 cups cooked spaghetti.
  • Top with 2 cups of cooked ground beef mixture, then 1 cup of cream sauce.
  • Repeat the layers.
  • In a small bowl, combine the 1/2 cup bread crumbs with 2 Tbsp Parmesan cheese; sprinkle over the top of the casserole.
  • Bake for 25-30 minutes, or until hot and bubbly.

CONTEST-WINNING GREEK PASTA BAKE



Contest-Winning Greek Pasta Bake image

I've taken this hot dish to potlucks and it's received rave reviews. There's never a morsel left. Best of all, it's a simple, healthy and hearty supper made with ingredients that are easy to find. -Anne Taglienti, Kennett Square, Pennsylvania

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 8 servings.

Number Of Ingredients 13

3-1/3 cups uncooked whole grain spiral or penne pasta
4 cups cubed cooked chicken breast
1 can (29 ounces) tomato sauce
1 can (14-1/2 ounces) no-salt-added diced tomatoes, drained
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
2 cans (2-1/4 ounces each) sliced ripe olives, drained
1/4 cup thinly sliced red onion
1/4 cup chopped green pepper
1 teaspoon dried basil
1 teaspoon dried oregano
1 cup shredded mozzarella cheese
1/2 cup crumbled feta cheese
Optional: Chopped fresh oregano or fresh basil

Steps:

  • Cook pasta according to package directions; drain. In a large bowl, combine the pasta, chicken, tomato sauce, tomatoes, spinach, olives, onion, green pepper, basil and oregano. , Transfer to a 13x9-in. baking dish coated with cooking spray. Sprinkle with cheeses. Bake, uncovered, at 400° until heated through and cheese is melted. If desired, sprinkle with oregano or basil. Freeze option: Cool unbaked casserole; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 400°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.

Nutrition Facts : Calories 398 calories, Fat 10g fat (3g saturated fat), Cholesterol 67mg cholesterol, Sodium 832mg sodium, Carbohydrate 47g carbohydrate (5g sugars, Fiber 9g fiber), Protein 34g protein. Diabetic Exchanges

GREEK BAKED MEATBALLS: SOUTZOUKAKIA



Greek Baked Meatballs: Soutzoukakia image

Perfectly tender baked meatballs, prepared Greek-style with onions, garlic, spices and fresh herbs in a special red sauce. Be sure to check out the notes for tips and ideas.

Provided by The Mediterranean Dish

Categories     Entree

Time 1h20m

Number Of Ingredients 22

2 slice whole wheat bread (toast-size), toasted to a medium-brown (or use Gluten Free bread if you need)
1/4 to 1/3 cup 60 ml milk or water
1.5 lb/680.389 g lean ground beef
1 small yellow onion, chopped
3 garlic cloves, minced
2 medium eggs
1 tsp/2.36 g ground cumin
1/2 tsp/1.3 g ground cinnamon
1/2 tsp/0.6 g dried oregano
1/2 cup/17 g chopped fresh parsley
Salt and pepper
Drizzle Early Harvest Greek extra virgin olive oil
Early Harvest Greek extra virgin olive oil
1 medium yellow onion, finely chopped
2 garlic cloves, minced
1/2 cup/118.294 ml dry red wine
30 oz/850.486 g canned tomato sauce (that's 2 15-oz cans of sauce)
1 bay leaf
3/4 tsp/1.77 g ground cumin
1/2 tsp/1.3 g cinnamon
1/2 tsp 2 g sugar
Salt and Pepper

Steps:

  • In a small bowl, place the toasted bread and cover with milk (or water) to soak. When bread is soft and well-soaked, squeeze the liquid out completely and discard remaining milk if any.
  • Transfer the bread to a large mixing bowl. Add round beef and remaining meatball ingredients. Knead well until well-combined. Cover the meat mixture and rest in the fridge for now.
  • Preheat oven to 400 degrees F.
  • While oven is heating, prepare the sauce. In a sauce pan or large skillet, heat 2 tbsp of extra virgin olive oil over medium heat until shimmering but not smoking. Add onions and cook for 3 minutes or so. Add garlic and cook for another minute, stirring regularly. Now add red wine and cook to reduce by about 1/2, then add tomato sauce, bay leaf and remaining sauce ingredients. Bring to a boil, then lower heat and simmer for 15 minutes.
  • Prepare a large baking dish and lightly oil the bottom with extra virgin olive oil.
  • Take the meat mixture out of the fridge. Wet your hands and scoop portions of about 2 1/2 tbsp of the meat mixture and form into large elongated meatballs (football-shaped.) You should have 15 to 16 meatballs or so. Arrange meatballs in the papered baking dish and top with the sauce (be sure to have removed the bay leaf from the sauce.)
  • Place the baking dish on the middle rack of your heated oven. Bake for 40 to 45 minutes or until the meatballs are well cooked through (check part-way through to make sure sauce is not dry, and if needed, add a little bit of water to the bottom of the baking dish.)
  • Remove from oven and add another drizzle of EVOO. Garnish with parsley and serve over rice or orzo.

Nutrition Facts : ServingSize 1 Large Meatball (average person will have 2), Calories 64 calories, Sugar 3 g, Sodium 177.8 mg, Fat 2.7 g, SaturatedFat 0.5 g, TransFat 0 g, Carbohydrate 7.5 g, Fiber 1.7 g, Protein 2.2 g, Cholesterol 22.2 mg

BAKED GREEK SPAGHETTI



Baked Greek Spaghetti image

Make and share this Baked Greek Spaghetti recipe from Food.com.

Provided by Pinay0618

Categories     One Dish Meal

Time 45m

Yield 4 serving(s)

Number Of Ingredients 10

10 ounces shredded sharp cheddar cheese
1 large bell pepper, chopped
2 large onions, chopped
1/2 cup margarine
1 (7 ounce) package spaghetti noodles
1 (2 1/4 ounce) can black olives, chopped, drained
1 (4 ounce) can mushrooms, slightly chopped, drained
1 (28 ounce) can diced tomatoes, not drained
1 (10 1/2 ounce) can cream of mushroom soup, add 1/2 can water
8 ounces sour cream

Steps:

  • Cook noodles, drain and rinse. Melt margarine and saute onions and peppers until tinder. Mix olives, mushrooms and tomatoes with peppers and onions.
  • Mix mushroom soup with 1/2 can water and 8 oz sour cream together.
  • Layer mixture of vegetables into baking dish; top with spaghetti.
  • Pour sauce over this,cover with shredded cheese. Bake at 350 degrees for 30 minutes.

Nutrition Facts : Calories 980.6, Fat 66.1, SaturatedFat 28.2, Cholesterol 100.7, Sodium 1795.2, Carbohydrate 69.9, Fiber 6.9, Sugar 14.5, Protein 31.1

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