Greekspaghettiwwcore Recipes

GREEK NOODLE CASSEROLE (PASTITSIO)

Greek Noodle Casserole (Pastitsio) image

Provided by Giada De Laurentiis

Time 1h30m

Yield 6 to 8 servings

Number Of Ingredients 19

Ingredients

Butter, for greasing the baking dish
Kosher salt
12 ounces egg noodles
2 tablespoons extra-virgin olive oil
1 large onion, chopped
3/4 teaspoon freshly ground black pepper
3 cloves garlic, chopped or smashed
1 pound ground lamb
2 tablespoons ground cumin
2 teaspoons ground coriander
1 teaspoon ground cinnamon
1/2 teaspoon ground allspice
One 26-ounce jar tomato-basil sauce (3 1/4 cups)
1 1/2 packed cups fresh mint leaves, chopped
1 cup milk, at room temperature
1/2 cup heavy cream, at room temperature
3 cups grated Parmesan (about 6 ounces)
1 cup plain Greek yogurt, at room temperature
1/4 cup chopped fresh mint leaves, optional

Steps:

Place an oven rack in the center of the oven and preheat to 400 degrees F. Butter a 9-by-13-inch baking dish.
Bring a large pot of salted water to a boil over high heat. Cook the noodles until tender but still firm to the bite, stirring occasionally, 7 to 9 minutes. Drain and transfer to a large bowl.
Heat the oil over medium-high heat in a large skillet. Add the onion, 1 teaspoon salt and 1/2 teaspoon pepper. Cook, stirring occasionally until soft, about 4 minutes. Add the garlic and cook until aromatic, about 30 seconds. Add the lamb, cumin, coriander, cinnamon, allspice, 1 teaspoon salt and the remaining 1/4 teaspoon pepper. Cook, stirring frequently, until cooked through, about 6 minutes. Add the tomato sauce and mint. Bring the mixture to a boil. Reduce the heat and simmer for 5 minutes.
For the sauce: Simmer the milk and cream over medium heat in a medium heavy-bottomed saucepan. Reduce the heat to low. Add the cheese and whisk until the cheese is melted and the sauce is smooth. Remove the pan from the heat and stir in the yogurt.
Add the meat sauce to the pasta and toss well until the noodles are coated. Transfer the mixture to the baking dish. Spoon the cheese sauce evenly on top and bake until golden brown, 25 to 30 minutes. Cool for 10 minutes. Sprinkle with chopped mint if using, and serve.

GREEK SPAGHETTI

Greek Spaghetti image

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

Ingredients

1 1/2 lbs tomatoes, seeded and cut into 1/2-inch pieces
1/2 cup kalamata olives or 1/2 cup other black olives, pitted
1/4 lb feta cheese, crumbled
3 tablespoons capers, drained
3 tablespoons flat leaf parsley, chopped
1/4 teaspoon salt
1/4 teaspoon fresh ground black pepper
3/4 lb spaghetti
6 tablespoons olive oil
3 garlic cloves, minced

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.

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

Ingredients

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

GREEK SPAGHETTI - WW CORE

Greek Spaghetti - Ww Core image

This makes a quick weeknight dinner with lots of flavor. You can also add mushrooms or leftover cooked chicken. Also, any kind of whole wheat pasta will work, spaghetti, linguine, fettuccine.

Provided by CoreChick

Categories Spaghetti

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 10

Ingredients

1 lb whole wheat spaghetti
1 tablespoon olive oil
1 medium onion, chopped
2 teaspoons garlic, minced
14 ounces artichoke hearts
6 ounces black olives
1 teaspoon dried oregano
1/4 cup lemon juice
1/3 cup fat-free parmesan cheese
4 ounces fat free feta cheese

Steps:

Cook pasta, drain and set aside.
Heat oil in large skillet. Add onion and garlic, saute over medium heat for about 2 minutes.
Drain artichokes and chop in half.
Add olives, oregano and lemon juice to the onion and garlic mixture. Heat for 2 minutes, then add artichokes. Cook for an additional minute.
Combine pasta, artichoke mixture and cheeses. Toss to coat pasta and serve immediately.

Nutrition Facts : Calories 543.3, Fat 9.7, SaturatedFat 1.4, Sodium 709.7, Carbohydrate 104, Fiber 7.3, Sugar 2.5, Protein 20.9

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