Greek Style Spaghetti Bake
Transport your taste buds straight to the Mediterranean with this Greek Style Spaghetti Bake—a hearty, flavor-packed dish that’s perfect for dinner gatherings or cozy family meals. This easy-to-make recipe layers al dente spaghetti with a rich tomato sauce infused with earthy oregano, warm cinnamon, and briny kalamata olives. A generous helping of crumbled feta cheese, fresh baby spinach, and a hint of Parmesan create the ultimate Mediterranean comfort food. Whether you opt for ground beef, lamb, or make it vegetarian, this baked spaghetti is a satisfying option for anyone craving bold Greek flavors. Ready in under an hour, this baked pasta dish is a no-fuss centerpiece sure to impress! Perfect for busy weeknights or as a make-ahead meal, it’s guaranteed to become a family favorite.
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Recipe Information
Ingredients
- 375 grams spaghetti
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 3 cloves garlic cloves, minced
- 500 grams ground beef or lamb (optional for vegetarian version)
- 400 grams canned crushed tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon dried oregano
- 0.5 teaspoon ground cinnamon
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 cup kalamata olives, pitted and sliced
- 200 grams feta cheese, crumbled
- 2 cups baby spinach leaves
- 0.25 cup grated Parmesan cheese
- 2 eggs, beaten
Instructions
Preheat your oven to 375°F (190°C), and grease a 9x13-inch baking dish with a bit of olive oil.
Bring a large pot of salted water to a boil. Cook the spaghetti according to package instructions until al dente. Drain and set aside.
Meanwhile, heat the olive oil in a large skillet over medium heat. Sauté the chopped onion until softened, about 5 minutes. Add the minced garlic and cook for 1 more minute.
If using ground beef or lamb, add it to the skillet and cook, breaking it up with a spoon, until browned and cooked through. Drain any excess fat.
Stir in the crushed tomatoes, tomato paste, oregano, cinnamon, salt, and pepper. Simmer the sauce for 10 minutes, stirring occasionally, until it thickens slightly.
Remove the sauce from heat and stir in the sliced kalamata olives and baby spinach until the spinach wilts. Taste and adjust seasoning if needed.
In a large mixing bowl, combine the cooked spaghetti, prepared sauce, beaten eggs, and half of the crumbled feta cheese. Mix until well combined.
Transfer the spaghetti mixture to the prepared baking dish, spreading it out evenly. Sprinkle the top with the remaining feta cheese and grated Parmesan cheese.
Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and the edges are bubbly.
Remove from the oven and let rest for 5 minutes before serving. Garnish with additional crumbled feta or fresh parsley, if desired.
Nutrition Facts
Calories |
537 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.2 g | 44% | |
| Saturated Fat | 14.1 g | 71% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 162 mg | 54% | |
| Sodium | 1110 mg | 48% | |
| Total Carbohydrate | 30.2 g | 11% | |
| Dietary Fiber | 3.6 g | 13% | |
| Total Sugars | 5.6 g | ||
| Protein | 27.6 g | 55% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 270 mg | 21% | |
| Iron | 4.3 mg | 24% | |
| Potassium | 590 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
