Greek Spaghetti Casserole Recipes

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°.

Steps:

• In a large skillet, cook beef and lamb over medium heat until no longer pink; drain. Stir in the onion, garlic, oregano, basil, salt, pepper and thyme. Add the tomato sauce, tomatoes and lemon juice. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes, stirring occasionally. , Stir in sugar and cinnamon. Simmer, uncovered, 15 minutes longer., Meanwhile, cook the pasta according to package directions; drain. Stir into meat mixture. , Transfer to a greased 2-qt. baking dish. Sprinkle with feta cheese. Cover and bake at 325° for 45 minutes. Uncover; bake 15 minutes longer or until heated through. 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 325°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.,

Steps:

• 1. In a large saucepan heat 3 Tbsp evoo and saute onions until translucent, 5-7 minutes. Add the ground beef. Break up any large lumps with a wooden spoon and brown for about 4-5 minutes. Add crushed tomatos ( pouch with cinnamon sticks, whole cloves, and peppercorns) salt and pepper. Lower heat and simmer for about 30 minutes, until liquid is absorbd and meat is cooked. Remove pan from heat and let cool slightly. Remove pouch with spieces.
• 2. While the meat is simmering, boil the pasta in salted water, till almost aldente ( it will cook further in the oven). Drain and rinch in cold wated to stop cooking. Drain again and toss with graded kefalotiri cheese.
• 3. Pre-heat over 350*F (180*C). Lightly grease a large baking pan or pyrex dish ( mine in picture is ). First layer: Spread half of pasta on bottom of dish, trying to place pasta all in one direction ( this is really only for presentation reasons when you cut into portions) Second layer: Pour in the meat sauce spreading evenly over the pasta. Third layer: Spread remaining pasta.
• 4. Besamel sauce: In a sauce pan over medium heat, melt the butter ( careful it doesn't burn). Add the flour and sourte flour for a couple of minutes. Scrape any flour that is on the sides of the pot so it doesn't burn. Add the milk in small baches whisking with every addition, so no lumps form in the mixture. Whisk constantly till Besamel becomes nice and creamy. When ready remove from heat and add the eggs, salt, pepper, nutmeg, and grated kefalotiri cheese.Whisk till incorporated thoroughly.
• 5. Pour the Besamel sauce and evenly spread over the ground beef. Sprinkle with some grated kefalotiri cheese. Last you can also add some small cubes of butter.
• 6. Bake for 40-45 minutes or until the Besamel becomes golden brown. Remove from oven and let rest for about 15 minutes before cutting into large square. Kali Orexi ( Have a good appertite)
• 7. NOTE: #1 Pastitsio is layerd as in recipe or all pasta at the bottom, meat sauce and Besamel on top (3 Layers) it's a matter of the cooks prefference #2 If you can't find kefalotiri or kefalograviera you substitute with Romano cheese. But try to find a kefalotiri as it makes a significant differnce. #3 Enclose cinnamon sticks, gloves and peppercorns in small pouch as it will be easier to removes after meat has been cooked.

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.

Steps:

• Cook macaroni according to package directions. In a large skillet, cook beef and onion over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Stir in the tomato sauce, water and seasonings. Cover and simmer for 10 minutes, stirring occasionally. , Drain macaroni and place in a large bowl. Stir in egg and cheese; set aside. , For sauce, in a large saucepan, melt butter; stir in flour and cinnamon until smooth. Gradually add milk. Bring to a boil over medium heat; cook and stir for 2 minutes or until slightly thickened. Remove from the heat. Stir a small amount of hot mixture into eggs; return all to pan, stirring constantly. Stir in cheese. , In a greased 3-qt. baking dish, spread half of the macaroni mixture. Top with beef mixture and remaining macaroni mixture. Pour sauce over the top. Bake, uncovered, at 350° for 45-50 minutes or until a thermometer reads 160°. Let stand for 5 minutes before serving.

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.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a deep 9x13 inch baking dish.
• Bring a large pot of salted water to a boil over high heat. Stir in the spaghetti. Boil the pasta until cooked through but still firm to the bite, 8 to 10 minutes. Drain well.
• Brown ground beef and onion in a large skillet over high heat; drain fat. Stir in the spaghetti sauce, sour cream, and 1 cup of the mozzarella. Mix in the cooked pasta. Transfer pasta mixture to prepared baking dish. Top with remaining 1 cup of mozzarella and the Parmesan cheese. Cover pan with aluminum foil.
• Bake in preheated oven until hot and bubbly, about 30 minutes.

Steps:

• Preheat the oven to 350 degrees F.
• Mix ricotta, egg, garlic powder, oregano, onion flakes, 4oz feta and mozzarella in a large bowl.
• In a separate bowl, mix beef, tomatoes, olives, 1.5 cups marinara sauce and pasta.
• Grease the largest casserole dish you've got. . LOL. . .you can do a 9x13 and a pie plate or two 8x8s, whatever you choose. In each casserole dish, layer pasta mixture, then top with some of the cheese mixture, then more pasta mixture and more cheese mixture.
• Top with 1/2 cup (or more) marinara sauce and bake for 30-35 min, or until hot& bubbly.

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.