Greek Spaghetti I Recipe -
Greek Spaghetti I Recipe
  • READY IN 1 hr

Greek Spaghetti I

Recipe by  

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

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Original recipe makes 8 servings Change Servings
  • PREP

    20 mins
  • COOK

    40 mins

    1 hr


  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 More Reviews

Most Helpful Positive Review
Oct 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)

Most Helpful Critical Review
Mar 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.

Jul 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.

May 10, 2003

Delicious main dish, even better with a few sun dried tomatoes and olives

May 18, 2009

This recipe is a good base recipe... and it's as good as you make it. For the garlic butter, if you use margarine and garlic powder, it's going to taste like margarine and garlic powder... kinda like the frozen garlic bread you get at the grocery. If you want a more upscale flavor, use real butter and minced roasted garlic. A half cup of butter is a LOT of butter, so you might want to cut that back. I only used 2 Tbsp butter and found it to be fine. Also keep in mind you're using a lot of cheese which will release some fat when it's cooked. If just cheese and pasta sounds a little rich (I thought it was) feel free to toss in veggies of your choice. I like artichoke hearts, sun dried tomatoes, kalamata olives, onion, spinach, etc. Overall it's a good dish, and a nice change from the same old spaghetti.

Jan 09, 2007

This is good. I did make a couple changes though. I cut back on the butter (used butter, not marg) because a couple people said it was greasy. And, like a reviewer before me suggested, I used a bunch of roasted garlic (2 big heads actually) It was very simple to make, and turned out well. Pasta, cheese and butter! How can you go wrong? :)

Oct 13, 2006

This was quite nice, except I would suggest butter instead of margarine (I think it tastes better), and real garlic to enhance the taste.

Mar 11, 2003

Reminded my family of macaroni and cheese. They loved it! I will add more garlic the next time.


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  • Calories
  • 441 kcal
  • 22%
  • Carbohydrates
  • 41.6 g
  • 13%
  • Cholesterol
  • 34 mg
  • 11%
  • Fat
  • 22 g
  • 34%
  • Fiber
  • 2.4 g
  • 10%
  • Protein
  • 18.5 g
  • 37%
  • Sodium
  • 515 mg
  • 21%

* Percent Daily Values are based on a 2,000 calorie diet.

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