Baked Greek Spaghetti
- Number of Servings: 8
Ingredients
1/2 pkg. Barilla Plus cappellini1 pkg. frozen spinach, thawed and drained1 pkg. frozen broccoli, thawed5 oz part skim mozzarella, grated4 oz feta cheese crumbled1 bunch parsley, chopped1 egg, beaten4-5 cloves garlic1/2 onion, choppedenough milk to moisten, approx. 4 oz.** 2 anchovies, finely chopped (optional)** Kalamata olives, halved, about 8 or so (optional)
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.
** optional ingredients are not included in nutritional info.
Number of Servings: 8
Recipe submitted by SparkPeople user MARSHATHOMPSON.
Nutritional Info 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
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