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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 231.5
  • Total Fat: 8.0 g
  • Cholesterol: 51.4 mg
  • Sodium: 372.2 mg
  • Total Carbs: 26.2 g
  • Dietary Fiber: 4.4 g
  • Protein: 15.1 g

View full nutritional breakdown of Baked Greek Spaghetti calories by ingredient
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Baked Greek Spaghetti

Submitted by: MARSHATHOMPSON

Introduction

A quick and healthy spaghetti casserole - a good way to get your kids to eat spinach and broccoli! A quick and healthy spaghetti casserole - a good way to get your kids to eat spinach and broccoli!
Number of Servings: 8

Ingredients

    1/2 pkg. Barilla Plus cappellini
    1 pkg. frozen spinach, thawed and drained
    1 pkg. frozen broccoli, thawed
    5 oz part skim mozzarella, grated
    4 oz feta cheese crumbled
    1 bunch parsley, chopped
    1 egg, beaten
    4-5 cloves garlic
    1/2 onion, chopped
    enough milk to moisten, approx. 4 oz.

    ** 2 anchovies, finely chopped (optional)
    ** Kalamata olives, halved, about 8 or so (optional)

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Directions

Preheat oven to 350 degrees. Boil water for pasta. Meanwhile, chop garlic, onion and parsley. Heat tsp of olive oil in saute pan on medium. Saute garlic and onion until tender and golden, about 3 min. Cook pasta al dente, according ot package directions. Drain. Add to 9x13 baking dish. Add frozen, thawed broccoli. Wring out spinach of all liquid in sink, add to dish. Add all remaining ingredients, except milk. Stir to combine. Add milk to moisten, stir to combine. Bake for 20-25 minutes.

** optional ingredients are not included in nutritional info.

Number of Servings: 8

Recipe submitted by SparkPeople user MARSHATHOMPSON.






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