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Greek Spaghetti I

Greek Spaghetti I

  • Prep

    20 m
  • Cook

    40 m
  • Ready In

    1 h
Cheryle

Cheryle

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

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 441 kcal
  • 22%
  • Fat:
  • 22 g
  • 34%
  • Carbs:
  • 41.6g
  • 13%
  • Protein:
  • 18.5 g
  • 37%
  • Cholesterol:
  • 34 mg
  • 11%
  • Sodium:
  • 515 mg
  • 21%

Based on a 2,000 calorie diet

Directions

  1. In a large pot of lightly salted boiling water, cook the spaghetti 8 to 10 minutes, until al dente, and drain.
  2. 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.
  3. 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.)
  4. Bake 30 minutes in the preheated oven, until cheese is bubbly and lightly brown.
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Reviews

kelcampbell
10

kelcampbell

3/26/2005

I can't believe that this dish is rated so high!! I followed the instructions exactly as laid out in the recipe and it tasted awful!! We used top quality cheese, but the dish turned out very greasy and oily and had zero flavour. So be forewarned that if you buy good cheese, you're looking at about $10 and it's just no good.

DIZNEYRAVER
9

DIZNEYRAVER

10/28/2003

It was our first Dinner Party in our new house, and my SO's 30th birthday. A doubly special event. I was struggling with a Vegetarian guest, and another guess that would not eat a vegetable if his life depended on it (he is a meat-and-potatoes-hold-the-potatoes kind of guy). I thought this dish would be safest, pasta and cheese. Who doesn't like pasta and cheese? It turned out awesome! I added some mizithra to the mix, which is just what it needed. Also, not sure if it is clear in the instructions, but it is even better if you brown the butter (and use BUTTER, not that margarine stuff)

KELCI ROBINS
7

KELCI ROBINS

7/10/2005

Growing up, my grandfather always let me eat my spaghetti with just butter. This is a grown up version of that. I think that roasted garlic would definately give it a richer flavor but for me, it was great the way it is written. You could spruce it up with some sauteed spinach-saute it with the roasted garlic maybe. Anyway, this recipe is simple, and with good basic ingredients very good.

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