Syrian Spaghetti

13 Reviews

Prep: 15 min
Cook: 1 hr
Ready In: 1 hr 15 min

“This is a great Syrian recipe that I have enjoyed since I was a child. It is easy and quite different from other baked spaghetti dishes. Some say that it is an acquired taste, but everyone that I have served it to enjoys it.” - by Mike

Ingredients

1 (16 ounce) package spaghetti
1 (8 ounce) can tomato sauce
1 (6 ounce) can tomato paste
1 teaspoon ground cinnamon
1/4 cup vegetable oil
salt and pepper to taste

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Metric US

Original recipe yields 8 servings

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
Bring a large pot of lightly salted water to a boil. Add spaghetti and cook for 8 to 10 minutes or until al dente; drain and stir in tomato sauce, tomato paste, cinnamon, oil, salt and pepper. Transfer to prepared dish.
Bake in preheated oven for 1 hour, or until top is crunchy.

Nutrition

Amount Per Serving (8 total)

Calories
293 cal
15%

Fat
7.8 g
12%

Carbs
47.6 g
15%

Based on a 2,000 calorie diet

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Reviews (13)

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~TAYLOR~

Sep. 16, 2006

"I really liked this, but nobody else would touch it. (that's okay, more for me!) I prepared the pasta according to the Enhanced Spaghetti recipe (also on this site). I used half the amount of oil, tw..." See moreice the amount of sauce (it would have REALLY gotten too dry otherwise) and threw in a nice pinch or two of red pepper flakes. I will keep this recipe on hand to prepare for myself... always happy to find a new way of enjoying my spaghetti. Thanks, Mike."

JUDYBAT

May. 10, 2006

"A huge hit at our house. Very easy to prepare. I also loved it "straight"--I just skipped the baking part...." See more"

K

Mar. 2, 2009

"Easy and cheap to make, good for leftovers. My daughter took it to school the next day for lunch, cold. We did add frozen meatballs and substituted oregano for the cinnamon (it came time to put the ci..." See morennamon in and I just couldn't do it). Easy sauce: tomato paste, tomato sauce and oil! I have a feeling we'll use this base recipe a lot, and vary the spices. Thanks!"

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