Greek Spaghetti Casserole
Enjoy a tasty and fun twist to a classic Greek salad with the Greek Spaghetti Casserole! It’s loaded with Greek salad ingredients in addition to tender spaghetti noodles and a creamy tomato sauce.
Serve this salad-inspired casserole as a midweek family meal alongside crusty bread or a side of Greek salad!
Recipe Notes:
- Use quality ingredients for this Greek spaghetti casserole and only add the fresh cucumber and Roma tomatoes to the top of the casserole once it has finished baking otherwise, they will wilt in the oven.
- Add some vegetables to this casserole for an extra nutritional boost, such as Spinach, zucchini, eggplant, and bell peppers. Saute them slightly before adding them to the spaghetti and sauce.
- Allow the cream cheese to soften before starting with this recipe so that it mixes easily with the other ingredients.
1. Add other Greek salad ingredients to this casserole, such as red onions and green bell peppers.
2. Instead of spaghetti noodles, use penne, rigatoni, ziti, farfalle, or fusilli.
3. Use gluten-free pasta to make this casserole gluten-free.
4. Sprinkle panko bread crumbs over the assembled casserole before baking for added crunch.
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Enjoy this Greek spaghetti casserole with an array of dishes, such as:
Greek salad – a classic pairing to complete this Greek-inspired meal.
Garlic bread
Roasted vegetables
Grilled chicken
Hummus and pita bread
Tzatziki sauce
Greek Spaghetti Casserole
- Preheat the oven to 350 degrees F. Prepare a 9×13 casserole dish with nonstick cooking spray.
- In a large mixing bowl, beat the cream cheese, crushed tomatoes, red wine vinegar, seasonings and garlic until blended. Stir in the capers and about 4 ounces of the feta cheese.
- Add the spaghetti and about ½ cup of the black olives into the sauce. Toss to blend equally. Transfer the spaghetti to the prepared casserole dish.
- Bake the spaghetti for 20 minutes or until heated through.
- Remove from the oven and top with the remaining black olives, remaining feta cheese, tomatoes, and cucumber.
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Greek Spaghetti Casserole
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Ingredients
- 8 ounce package cream cheese room temperature
- 28 ounce can crushed tomatoes
- 1 tablespoon red wine vinegar
- 1 teaspoon dried oregano
- 1 teaspoon minced garlic
- 3 tablespoons capers
- 5 ounce container crumbled feta divided
- 16 ounce box dry spaghetti cooked according to the package directions
- ¾ cup sliced black olives divided
- 2 roma tomatoes diced
- ½ English cucumber diced
Instructions
- Preheat the oven to 350 degrees F. Prepare a 9×13 casserole dish with nonstick cooking spray.
- In a large mixing bowl, beat the cream cheese, crushed tomatoes, red wine vinegar, seasonings and garlic until blended. Stir in the capers and about 4 ounces of the feta cheese.
- Add the spaghetti and about ½ cup of the black olives into the sauce. Toss to blend equally. Transfer the spaghetti to the prepared casserole dish.
- Bake the spaghetti for 20 minutes or until heated through.
- Remove from the oven and top with the remaining black olives, remaining feta cheese, tomatoes, and cucumber.
Nutrition
Nutritional Disclaimer: Family Fresh Meals is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
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