GREEK PASTITSIO RECIPE (GREEK LASAGNA WITH BéCHAMEL)
The Best Greek Pastitsio recipe (Pastichio)! An authentic Greek Lasagna recipe to recreate this traditional delight just like my grandma used to make it.
Provided by Eli K. Giannopoulos
Categories Main
Time 1h35m
Yield 8
Number Of Ingredients 23
Steps:
- To prepare this traditional pastitsio recipe (pastichio), start with the meat sauce. Place a large pan over medium-high heat and add the olive oil, the chopped onions and sauté for 2-3 minutes. Add the garlic, tomato paste and the beef. Break up the meat with a wooden spoon and brown for 4-5 minutes. Pour in the red wine and wait to evaporate. Add the canned tomatoes, the sugar, cinnamon, clove, the bay leaf and season. 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. (After the meat is cooked, discard the bay leaf, the clove and the cinnamon)
- Prepare the bechamel sauce for the pastitsio. Melt the butter in a large pan over low-medium heat. Add the flour whisking continuously to make a paste. Add warmed milk in small batches, whisking continuously in order to prevent your sauce from getting lumpy. If the sauce still needs to thicken, boil over low heat whilst continuing to stir. Remove the pan from the stove and add the egg yolks, salt, pepper, a pinch of nutmeg and the grated cheese (50g/ 1.7oz.). Whisk quickly, in order to prevent the eggs from turning an omelette! Season with salt to taste.
- Cook the pasta for the pastitsio 2-3 minutes less than the package instructions, so that they don't get mushy after turning out of the oven later. Drain the pasta and stir in the egg whites and the feta cheese (smashed with a fork) and mix gently with a spatula.
- For this pastitsio recipe you will need a large baking dish, approx. 25*35 cm / 10*14 inch. Butter the bottom and sides of a pan and assemble the pastitsio. Layer the pasta, top with the meat sauce and even out. Top the pastitsio with the bechamel sauce and smooth out with a spatula.
- Sprinkle the pastichio with grated cheese and bake in preheated oven at 180C (350F) Fan for about 40 minutes, until crust turns a light golden brown. Let the pastitsio cool down for a while before serving.
Nutrition Facts : ServingSize 1 square, Calories 724kcal, Sugar 11.1g, Sodium 607.6mg, Fat 30.7g, SaturatedFat 14.6g, UnsaturatedFat 14.1g, TransFat 0.2g, Carbohydrate 63.2g, Fiber 3.1g, Protein 44.5g, Cholesterol 169.6mg
GREEK SPAGHETTI WITH CHICKEN
Flavorful spaghetti surely provides a comforting dinner. Featuring chicken, spinach and two types of cheese, this is a crowd-pleaser. -Melanie Dalbec, Inver Grove Heights, Minnesota
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 10 servings.
Number Of Ingredients 14
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.
Nutrition Facts : Calories 594 calories, Fat 32g fat (10g saturated fat), Cholesterol 68mg cholesterol, Sodium 815mg sodium, Carbohydrate 45g carbohydrate (4g sugars, Fiber 5g fiber), Protein 31g protein.
GREEK SPAGHETTI I
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
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 (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
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-STYLE SPAGHETTI SQUASH WITH SHRIMP
The salty feta and olives are so great with the plump, sweet shrimp and the buttery strands of squash. This dish is great hot, but also delicious at room temperature. Try different herbs if you like. This was a very big hit in my house.
Provided by Katie Workman
Time 1h30m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees F.
- Cut the spaghetti squash in half and scrape out the seeds with a spoon. Place the halves cut-side down on a rimmed baking sheet and roast until the halves look somewhat wrinkly and collapsed, about 50 minutes. Remove from the oven and allow to cool for 15 minutes.
- Use a fork to scrape the inside of the squash to form spaghetti-like strands and transfer to a large serving bowl.
- Heat the oil over medium heat in a very large, deep skillet (or even a large Dutch oven or pot). Add the garlic and saute until just golden, about 30 seconds. Add the shrimp and onion, season with salt and pepper and saute until the shrimp are pink and almost cooked through, about 4 minutes. Add the tomatoes, olives and oregano and saute until the mixture is hot and the shrimp are cooked through, another 2 minutes.
- Turn the shrimp mixture into the serving bowl and toss with the spaghetti squash. Sprinkle with the feta and serve.
GREEK SPAGHETTI
I found this online and thought it looked simple and tasty (and different from the average spaghetti).
Provided by iewe7726
Categories Spaghetti
Time 20m
Yield 4 serving(s)
Number Of Ingredients 10
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 MEAT SAUCE {MAKARONIA ME KIMA}
An easy traditional Greek style meat sauce for pasta. Perfect for busy weeknight suppers.
Provided by Erren Hart
Categories Main
Time 30m
Number Of Ingredients 16
Steps:
- Heat 2 tablespoons of the oil in a large pan over medium heat. Cook the onion until soft, add the garlic, followed by the cinnamon, allspice, ground cloves, and dried oregano. Cook to release the flavors.
- Fry until fully cooked and no pink shows at all in the meat (about 8 minutes). Add the tomato paste and stir into the meat.
- Stir in the wine and allow to cook down.
- Add the tomatoes, sugar, parsley, and fresh mint. Stir together, season with salt and pepper. Lower the heat and simmer for 25 minutes.
- Meanwhile, cook the pasta according to the package instructions. Drain and serve topped with the sauce.
Nutrition Facts : Calories 572 kcal, Carbohydrate 50 g, Protein 30 g, Fat 19 g, SaturatedFat 5 g, Cholesterol 73 mg, Sodium 117 mg, Fiber 3 g, Sugar 4 g, ServingSize 1 serving
GREEK SPAGHETTI CASSEROLE
Make and share this Greek Spaghetti Casserole recipe from Food.com.
Provided by Bill Woodward
Categories Spaghetti
Time 1h
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 325. Prepare the spaghetti noodles as directed on the package and drain.
- Meanwhile, melt the butter in a skillet and sweat the onion and bell pepper until they are soft. Chop the tomatoes and add them and the liquid from the can to the sauce. Add the mushrooms and black olives and bring to a simmer for five minutes.
- Whisk together the cream of mushroom soup and the milk.
- Grease a 9"x13" pan. Add half of the spaghetti noodles, half of the sauce, half of the cheese, and half of the mushroom soup. Repeat for a second layer.
- Bake 40 minutes at 325.
PASTITSIO (GREEK PASTA BAKE)
Recipe video above. Greece's answer to Italian Lasagna! This traditional Greek dish is made with layers of pasta topped with a rich meat sauce perfumed with a hint of cinnamon and clove, topped with a thick layer of cheese sauce.For the neat layers pictured, arrange the pasta so they're all going in one direction, and rest the baked Pastitsio for 15 minutes before slicing. Excellent for making ahead (keeps for 4 to 5 days in the fridge) and freezes very well!
Provided by Nagi
Categories Main
Number Of Ingredients 26
Steps:
- Heat in a large pot over high heat. Add garlic and onion, cook for 2 - 3 minutes until onion is softened. Add beef and cook, breaking it up as you go, until it changes from red to brown.
- Add wine and and cook until the wine has mostly evaporated - about 3 minutes.
- Add remaining Meat Sauce ingredients. Stir well, bring to simmer, then reduce heat to medium / medium low so it's simmering gently. Cook for 45 min to 1 hour until liquid is mostly gone, stirring every now and then. It should be a thick mixture with little liquid, not saucy like Spaghetti Bolognese (Note 4).
- Remove from stove and cool. Preferably to room temperature, otherwise for at least 30 minutes before assembling (lid off).
- Melt butter in a large saucepan over medium heat. Add flour and stir for 1 minute.
- While stirring, slowly pour half the milk in. It should turn into a wet paste. Then again, while stirring, pour in remaining milk - the paste should easily dissolve so it's lump-free. If not, just whisk vigorously.
- Cook, stirring so the base doesn't catch, for 5 minutes or until thick enough so it coats the back of a wooden spoon thickly and you can draw a path across it with your finger.
- Remove from stove. Stir in nutmeg, cheese and salt.
- Leave to cool for 5 minutes. Then whisk in egg yolks quickly. Place lid on and set aside. If sauce cools and gets too thick to pour, just reheat on a low stove until pourable.
- When you're ready to assemble, cook the pasta per packet instructions, minus 1 minute.
- Drain, then return to the pot. Leave to cool for 3 minutes, then stir through egg whites. Gently stir through crumbled feta.
- Preheat oven to 180°C/350°F (all oven types).
- Place pasta in a baking dish (33 x 22 x 7 cm / 9 x 13 x 2.75"), arranging them so they are all going in the same direction as best you can (for visual effect when sliced). Make the surface as level as you can.
- Top with Meat Sauce, then smooth the surface.
- Pour over Béchamel Sauce, then sprinkle over the cheese.
- Bake 30 min or until crust turns golden.
- Cool for at least 10 minutes so you can cut neat slices with tdhe layers neatly visible. Serve!
Nutrition Facts : Calories 597 kcal, Carbohydrate 48 g, Protein 35 g, Fat 28 g, SaturatedFat 13 g, TransFat 1 g, Cholesterol 137 mg, Sodium 1062 mg, Fiber 4 g, Sugar 7 g, ServingSize 1 serving
MAKEOVER GREEK SPAGHETTI
"My hot dish recipe is delicious but not very healthy," writes Melanie Dalbec of Inver Grove Heights, Minnesota. "I would love it if you could make it over." This comforting version offers all of the goodness you'd expect from a casserole with nearly 60 percent less fat than Melanie's original recipe.
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 10 servings.
Number Of Ingredients 17
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. , In a small saucepan, whisk flour and milk until smooth. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Stir in bouillon. Pour over spaghetti mixture and mix well. , Transfer to a 13x9-in. baking dish coated with cooking spray (dish will be full). Top with mozzarella cheese, bread crumbs and Parmesan cheese. Bake, uncovered, at 350° for 25-30 minutes or until heated through.
Nutrition Facts : Calories 442 calories, Fat 13g fat (5g saturated fat), Cholesterol 67mg cholesterol, Sodium 565mg sodium, Carbohydrate 49g carbohydrate (7g sugars, Fiber 3g fiber), Protein 31g protein.
GREEK MEAT SAUCE WITH SPAGHETTI
This Greek Meat Sauce with Spaghetti has a thick, flavorful meat sauce, with hints of cinnamon and cloves, served over spaghetti noodles. This is an amazing, delicious alternative to traditional spaghetti sauce.
Provided by SugarSpicesLife
Categories Dinner
Time 1h20m
Number Of Ingredients 18
Steps:
- Heat olive oil in a large pot over medium high heat. Add ground beef and season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Saute until beef is no longer pink. Remove from heat, leaving fat in pot, and set beef aside.
- Add onion to pot and saute until softened, about 5 minutes. Add garlic and saute for another minute.
- Pour red wine into pan and let cook for 1 minute, scraping up any burned pieces of food on the pot of the pot.
- Add crushed tomatoes, tomato sauce, parsley, mint, oregano, cinnamon, all spice, cloves, 1 teaspoon salt, and 1/2 teaspoon pepper. Stir well. Reduce heat to a gentle simmer and let simmer, uncovered, until sauce is very thick, about 1 hour.
- While sauce is simmering, cook noodles according to package directions.
- When sauce has finished simmering, stir in butter and sugar until both are well incorporated.
- Serve sauce over pasta.
Nutrition Facts : Calories 578 kcal, Carbohydrate 74 g, Protein 27 g, Fat 20 g, SaturatedFat 7 g, Cholesterol 58 mg, Sodium 1203 mg, Fiber 4 g, Sugar 11 g, ServingSize 1 serving
GREEK SPAGHETTI II
Just like YaYa used to make!! The trick is to not over-burn the butter!
Provided by Nicole
Categories World Cuisine Recipes European Greek
Time 30m
Yield 4
Number Of Ingredients 5
Steps:
- Preheat oven to 250 degrees F (120 degrees C).
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
- In a medium skillet over medium heat, melt butter with salt and cook until just brown. Remove from heat and toss with pasta, cheese and oregano. Pour into a 7x11 inch baking dish.
- Bake in preheated oven 10 to 15 minutes, until hot and bubbly.
Nutrition Facts : Calories 661.2 calories, Carbohydrate 85.8 g, Cholesterol 63.4 mg, Fat 24.8 g, Fiber 3.8 g, Protein 22.7 g, SaturatedFat 14.7 g, Sodium 726 mg, Sugar 3.2 g
GREEK SPAGHETTI SQUASH
Greek olives and feta cheese lend an ethnic flare to this colorful entree created by our Test Kitchen.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 2 servings.
Number Of Ingredients 14
Steps:
- Cut squash in half lengthwise; discard seeds. Place squash cut side down on a microwave-safe plate. Microwave, uncovered, on high for 15-18 minutes or until tender., Meanwhile, in a skillet, saute the chicken, onion, red pepper, garlic, oregano, basil, salt and pepper in oil until chicken is no longer pink. Stir in the spinach, artichokes and olives; cook until spinach is wilted. , When squash is cool enough to handle, use a fork to separate strands. Serve chicken mixture over 2 cups of squash; sprinkle with feta cheese. (Save remaining squash for another use.)
Nutrition Facts : Calories 369 calories, Fat 24g fat (5g saturated fat), Cholesterol 51mg cholesterol, Sodium 824mg sodium, Carbohydrate 19g carbohydrate (4g sugars, Fiber 4g fiber), Protein 21g protein.
BAKED GREEK SPAGHETTI
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
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
GREEK SPAGHETTI (MAKARONIA ME KIMA)
The meat sauce in this healthy pasta recipe is a Greek take on a red chili. This recipe calls for ground lamb but you could easily use ground beef or ground turkey instead.
Provided by Robb Walsh
Categories Healthy Greek Lamb Recipes
Time 1h45m
Number Of Ingredients 13
Steps:
- Cook lamb in a large pot over medium-high heat, stirring often and breaking up with a spoon, until no longer pink, 7 to 8 minutes. Add onion and cook, stirring, until translucent, 4 to 5 minutes. Stir in garlic and cook, stirring, until tender but not browned, 2 to 3 minutes. Pour in wine and scrape up any browned bits. Add tomatoes and their juice, water, salt, pepper, cinnamon and allspice.
- Reduce heat to maintain a simmer and cook, stirring occasionally, until the sauce has reduced and thickened, about 1 hour. (Add a little water if it seems too dry.)
- About 20 minutes before the sauce is ready, bring a large pot of water to a boil. Cook spaghetti according to package directions. Drain well. Transfer to a large bowl, add butter and toss until melted. Transfer to a serving platter. Ladle the sauce over the spaghetti. Serve topped with cheese, if desired.
Nutrition Facts : Calories 429.2 calories, Carbohydrate 47.1 g, Cholesterol 62.9 mg, Fat 14.1 g, Fiber 8.6 g, Protein 25 g, SaturatedFat 5.9 g, Sodium 289.6 mg, Sugar 4.5 g
GREEK SPAGHETTI
"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
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
A wholesome and scrumptious Greek-style Spaghetti packed full of Mediterranean vegetables stir-fried until just tender, then flavoured with a blend of honey and balsamic vinegar. The vegetables are then tossed with the pasta and topped with crumbled feta cheese. Delicious. A dish just made to be eaten with a bottle of your favourite wine. I am posting this recipe, from one adapted from an International Masters '1001 recipes for pan or wok' recipe card, for the 2005 Zaar World Tour.
Provided by bluemoon downunder
Categories One Dish Meal
Time 25m
Yield 4 serving(s)
Number Of Ingredients 15
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.
Nutrition Facts : Calories 562.9, Fat 20.9, SaturatedFat 6, Cholesterol 22.2, Sodium 302.3, Carbohydrate 86.5, Fiber 20.4, Sugar 19.7, Protein 18.9
CONTEST-WINNING GREEK PASTA BAKE
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
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-STYLE SPAGHETTI BAKE
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
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:
- Gather the ingredients. Preheat the oven to 325 F and put a large pot of well-salted water on to boil.
- Place the whole tomatoes (including the vine if your tomatoes have one) into a ceramic or metal oven dish. Drizzle with 2 tablespoons of olive oil and a good pinch of salt. Roll the tomatoes around a little to cover everything with the oil, then add the garlic slices distributing them evenly into the dish. Place the dish in the center of the preheated oven and cook for 15 minutes. The tomatoes will soften and the skin may split.
- While the tomatoes are cooking, prepare the sauce. Put the chopped parsley, mint, and oregano in a small bowl. Add the rinsed capers, red wine vinegar, and the remaining 4 tablespoons olive oil. Whisk together to create a thick, creamy looking dressing and put it to one side; do not place in the refrigerator.
- Boil your spaghetti as per the instructions until al dente . Once cooked, drain the pasta and tip back into the warm pan. Stir in the dressing while the spaghetti is hot; it will become very fragrant. Add in the chopped black and green olives and the tomatoes and garlic, including any juice from the cooking dish.
- To serve either, either transfer the pasta into a large warmed serving bowl for everyone to help themselves or into four individual warmed bowls. Before serving, cover the pasta with a generous helping of feta cheese and freshly ground black pepper.
Nutrition Facts : Calories 478 kcal, Carbohydrate 42 g, Cholesterol 25 mg, Fiber 4 g, Protein 10 g, SaturatedFat 8 g, Sodium 718 mg, Sugar 13 g, Fat 31 g, ServingSize 4 plates (4 servings), UnsaturatedFat 0 g
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GREEK SPAGHETTI BOLOGNESE (MAKARONIA ... - REAL GREEK …
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4.7/5 (12)Total Time 11 minsServings 4Calories 603 per serving
- Add the ground meat. Start breaking it apart with a wooden spoon. Add a bit of kosher salt (to help remove its juices).
- Add the cloves, allspice, the bay leaves, thyme, and cinnamon. Pour in the wine and stir until it evaporates.
- Once the meat has dried completely from its juices. Add the chopped tomato and tomato paste and stir for a minute or 2. OPTIONAL: At this point, you may add 1-2 tablespoons of flour to thicken the sauce.
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- Preheat oven to 350°F. Cut spaghetti squash in half (lengthwise). Scrape out and discard seeds and membranes.
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Cuisine Greek,MediterraneanCategory Lunch,DinnerServings 4Total Time 45 mins
- Pierce squash with a fork in several places; place on a microwave-safe plate. Microwave on high, turning squash over every 3 minutes, until tender, about 12 to 15 minutes; let stand 5 minutes. Cut squash in half lengthwise and scrape out seeds. (Or to bake squash, preheat oven to 350ºF. Halve squash lengthwise and scoop out seeds. Place squash, cut side down, in a large baking dish and prick skin all over with a fork. Bake until tender, about 30 to 40 minutes.)
- Meanwhile, heat oil in a large nonstick skillet over medium heat. Add scallions and garlic; cook, stirring, until fragrant, about 1 minute. Add diced tomatoes, chickpeas, oregano, lemon zest, salt and pepper; increase heat to high and bring to a slow boil.
- Using a fork, scrape strands of squash into skillet with tomato-chickpea mixture. Cook, stirring, until squash strands are well coated; remove from heat and stir in dill or mint. Top each serving with cheese. Yields about 1 cup of squash mixture and 1 tablespoon of cheese per serving.
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- Cut the spaghetti squash in half and clean out seeds. Place flat side down in a casserole dish and either microwave for 10 to 15 mins (until soft) or bake for 30 mins in the oven. Set aside to cool.
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GREEK STYLE SPAGHETTI SQUASH - YUMMY HEALTHY EASY
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5/5 (1)Estimated Reading Time 3 minsCategory Side Dish
- Preheat oven to 350º. Cut squash lengthwise and remove seeds from each half. Place facedown on rimmed cookie sheet, sprayed with cooking oil. Bake for 30 minutes.
- In the meantime, heat oil in a large saucepan. Add onion and garlic and sauté until tender. Season with salt and pepper. Stir in tomato and sauté until softened.
- When squash is finished, pull out of the oven and let cool for a few minutes. When cool enough to handle, flip squash over and scrape insides of each half with a fork. Little spaghetti-like strands will easily come off the squash.
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GREEK CHICKEN SPAGHETTI SQUASH BAKE - THE CLEAN EATING COUPLE
From thecleaneatingcouple.com
Ratings 16Calories 268 per servingCategory Main Course
- Fill a microwave safe glass dish with 1 inch of water. Slice spaghetti squash in half + place face down in water. Microwave on high for 10 minutes until cooked OR cook in instant pot following these directions.
- While spaghetti squash is cooking, make shredded chicken. Follow these directions for the instant pot, or bring a pot of water to a boil on the stove. Cook the chicken in boiling water for 10 minutes + shred (You can also buy a rotisserie chicken + shred!)
GREEK SPAGHETTI (SPAGHETTI WITH BROWNED BUTTER, GROUND ...
From bowlofdelicious.com
5/5 (14)Total Time 25 minsCategory PastaCalories 421 per serving
- Meanwhile, saute the onion in 1 tablespoon of butter in a large skillet over medium high heat until softened and beginning to brown (about 3 minutes).
- Season with beef and onions with the cinnamon (1 tablespoon) and salt and pepper to taste. Stir to coat.
VEGETARIAN GREEK SPAGHETTI - 20 MINUTES REFRESHING PASTA ...
From greenbowl2soul.com
5/5 (1)Total Time 20 minsCategory Main CourseCalories 493 per serving
- While the pasta is cooking heat oil in a pan. Add minced garlic and saute for around 30 seconds.
GREEK BAKED PASTA RECIPE - GRACE PARISI | FOOD & WINE
From foodandwine.com
4/5 Total Time 45 minsServings 6
- Preheat the oven to 350°. Bring a large pot of salted water to a boil. In a large saucepan, heat the olive oil until shimmering. Add the lamb, onion, oregano, cinnamon, cloves and a generous pinch each of salt and pepper. Cook over high heat, stirring frequently, until the lamb is no longer pink and any liquid has evaporated, about 8 minutes. Add the marinara sauce and bring to a boil. Boil over high heat, stirring occasionally, until the sauce has reduced slightly, about 5 minutes.
- Cook the pasta until barely al dente; drain and return to the pot. Meanwhile, in a blender, blend 2 cups of the ricotta with the yolks, nutmeg and 1/2 cup of the Parmigiano-Reggiano until smooth. Season with salt and pepper. Pulse in the remaining ricotta.
- Add the lamb ragù to the pasta and toss. Transfer the pasta to a 9-by-13-inch baking dish. Pour the ricotta mixture on top and sprinkle with the remaining 1/4 cup of Parmigiano-Reggiano. Bake in the center of the oven for about 20 minutes, until heated through. Turn the broiler on and broil until the top is golden brown. Let stand for a few minutes before serving.
GREEK SPAGHETTI RECIPE AND WINE PAIRING - COOKING CHAT
From cookingchatfood.com
5/5 (1)Total Time 20 minsCategory MainCalories 456 per serving
ONE POT GREEK SPAGHETTI (NO BOIL PASTA RECIPE) - FOOD DOLLS
From fooddolls.com
5/5 (19)Category DinnerCuisine AmericanTotal Time 24 mins
GREEK CHICKEN SPAGHETTI - BIGOVEN
From bigoven.com
3.5/5 (2)Category Main DishCuisine GreekTotal Time 30 mins
GREEK-STYLE MEATBALL BAKE RECIPE - BBC FOOD
From bbc.co.uk
Cuisine GreekCategory Main CourseServings 4
GREEK SPAGHETTI CASSEROLE - BIGOVEN.COM
From bigoven.com
Reviews 1Servings 4Cuisine GreekCategory Main Dish
GREEK-STYLE SPAGHETTI SQUASH [VEGAN] - ONE GREEN PLANET
From onegreenplanet.org
Servings 2Estimated Reading Time 2 mins
SPAGHETTI WITH LOBSTER - GREEK-RECIPE.COM
From greek-recipe.com
4.5/5 (24)
GREEK STYLE SPAGHETTI SAUCE RECIPE - ALL INFORMATION ABOUT ...
From therecipes.info
GREEK-STYLE SPAGHETTI CASSEROLE RECIPE - RECIPEZAZZ.COM
From recipezazz.com
10 BEST GREEK SPAGHETTI RECIPES | YUMMLY
From yummly.com
BAKED GREEK SPAGHETTI RECIPE - RECIPETIPS.COM
From recipetips.com
GREEK SPAGHETTI BAKE - COOKEATSHARE - RECIPES
From cookeatshare.com
GREEK SPAGHETTI SQUASH CASSEROLE - REAL FOOD WITH ALTITUDE
From realfoodwithaltitude.com
SPAGHETTI MIZITHRA GREEK STYLE SPAGHETTI THE SPAGHETTI ...
From tfrecipes.com
GREEK STYLE SPAGHETTI BAKE RECIPES
From tfrecipes.com
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