Greek Spaghetti I

Recipesfull introduces to you: Greek Recipes. (Greek Spaghetti I). Cheesy spaghetti! Serve with garlic bread, a nice salad, and maybe a bottle of wine.

Brief

Prep 20 mins

Cook: 40 mins

Total: 1hr

Servings: 8

Yield: 8 servings

Greek Spaghetti I

Ingredients

1 pound spaghetti

¼ pound Romano cheese

grated

¼ pound shredded mozzarella cheese

¼ pound shredded provolone cheese

½ cup margarine

melted

1 pinch garlic powder

Vegetarian Moussaka

World Cuisine

Directions

Step 1

In a large pot of lightly salted boiling water cook the spaghetti 8 to 10 minutes until al dente and drain.

Step 2

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium casserole dish. In a bowl mix the Romano cheese mozzarella cheese and provolone cheese. In a separate bowl blend the melted margarine and garlic powder.

Step 3

Cover the bottom of the prepared dish with 1/3 of the cooked spaghetti top with 1/3 of the cheese mixture and drizzle with 1/3 margarine mixture. Repeat layering. Be sure to end with cheese on top. (If you really like garlic you can sprinkle between layers as desired.)

Step 4

Bake 30 minutes in the preheated oven until cheese is bubbly and lightly brown.

Nutritional Information

Greek Spaghetti I

Servings Per Recipe:8

Calories: 441.4

% Daily Value *

Protein: 18.5g 37%

Carbohydrates: 41.6g 13%

Dietary Fiber: 2.4g 10%

Sugars: 0.5g

Fat: 22g 34%

Saturated Fat: 8.4g 42%

Cholesterol: 33.6mg 11%

Vitamin A Iu: 749.6IU 15%

Niacin Equivalents: 4.9mg 37%

Vitamin B6: 0.1mg 5%

Vitamin C: 0.1mg

Folate: 103.1mcg 26%

Calcium: 383.4mg 38%

Iron: 2.2mg 12%

Magnesium: 39.1mg 14%

Potassium: 94.9mg 3%

Sodium: 515.2mg 21%

Thiamin: 0.3mg 30%

Calories From Fat: 198.2

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Nutrition information is provided for reference only. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.