Greek Style Spaghetti Recipes

GREEK SPAGHETTI WITH CHICKEN

Steps:

• Cook spaghetti according to package directions; drain. Return spaghetti to saucepan. Stir in the chicken, spinach, soup, mayonnaise, sour cream, celery, onion, green pepper, pimientos and lemon pepper. , Transfer to a greased 13x9-in. baking dish (dish will be full). Top with Monterey Jack cheese, bread crumbs and Parmesan cheese. Bake, uncovered, at 350° for 25-30 minutes or until heated through.

GREEK-STYLE SPAGHETTI

Steps:

• Trim the eggplants and cut into small, equal-sized pieces; deseed and chop the capsicums; peel, trim and chop the onion; peel and chop the garlic. Put the onion and garlic in a bowl and toss in the lemon juice.
• Cook the pasta in a pan or wok of lightly salted boiling water according to the packet instructions. Drain well and return to the pan or wok and toss in 1 tablespoon of olive oil.
• Meanwhile, heat the remaining oil in a separate pan or wok, and cook all the vegetables over a medium heat for 10-12 minutes, stirring occasionally until they are just tender. Stir in the balsamic vinegar and the honey.
• Add the pasta to the vegetables and toss gently until they are well-combined. Crumble the feta cheese over the dish, season with pepper and garnish with baby spinach leaves or your favourite herb and serve immediately.
• Variation: For a milder taste, perhaps for children, use mozzarella cheese instead of feta.

GREEK SPAGHETTI

Steps:

• In a large bowl, combine the tomatoes, olives, feta, capers, parsley, salt, and pepper.
• Cook spaghetti according to package directions and drain.
• Meanwhile, in a medium frying pan, heat the olive oil over moderately low heat. Add the garlic and cook, stirring, for 1 minute.
• Add the cooked pasta and the garlic oil to the tomato mixture and toss.

GREEK-STYLE SPAGHETTI BAKE

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.

GREEK SPAGHETTI

Steps:

• Cook pasta according to package directions to al dente stage.
• While pasta is cooking, melt butter and saute garlic in a non-stick skillet When pasta is done, drain and toss immediately in skillet, stirring with pasta server to coat with butter and distribute garlic.
• Serve into pasta dishes and sprinkle with the desired amount of feta.
• (If you like it like I do, 1/4 cup may not be enough!).

GREEK STYLE PASTA

Steps:

• Bring pot of lightly salted water to boil and add pasta.
• Cook until al dente.
• Meanwhile, in large frying pan, saute peppers and onion in olive oil for 3 minutes.
• Add artichokes and cherry tomatoes.
• Saute an additional 2 minutes.
• Add chicken broth to pan and heat through.
• Toss in feta cheese, olives and oregano.
• Stir over low heat until cheese begins to melt.
• Serve over hot pasta.
• Squeeze lemon juice over top.