CONTEST-WINNING GREEK PASTA BAKE
I've taken this hot dish to potlucks and it's received rave reviews. There's never a morsel left. Best of all, it's a simple, healthy and hearty supper made with ingredients that are easy to find. -Anne Taglienti, Kennett Square, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- Cook pasta according to package directions; drain. In a large bowl, combine the pasta, chicken, tomato sauce, tomatoes, spinach, olives, onion, green pepper, basil and oregano. , Transfer to a 13x9-in. baking dish coated with cooking spray. Sprinkle with cheeses. Bake, uncovered, at 400° until heated through and cheese is melted. If desired, sprinkle with oregano or basil. Freeze option: Cool unbaked casserole; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 400°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.
Nutrition Facts : Calories 398 calories, Fat 10g fat (3g saturated fat), Cholesterol 67mg cholesterol, Sodium 832mg sodium, Carbohydrate 47g carbohydrate (5g sugars, Fiber 9g fiber), Protein 34g protein. Diabetic Exchanges
GREEK PASTA
Flavorful Greek style pasta with garlic, feta cheese, mushrooms and black olives.
Provided by Mary
Categories 100+ Everyday Cooking Recipes Vegetarian Side Dishes
Time 30m
Yield 4
Number Of Ingredients 8
Steps:
- Bring a large pot of lightly salted water to a boil. Plunge whole tomatoes in water briefly, until skin starts to peel. Remove with a slotted spoon and place in cold water. Add pasta to boiling water and cook for 8 to 10 minutes or until al dente; drain.
- While pasta is cooking peel blanched tomatoes and chop.
- In a large skillet over medium heat, heat olive oil. Stir in garlic and mushrooms and saute until mushrooms begin to give up their juices. Stir in tomatoes and oregano and cook until tomatoes are tender.
- To serve, plate pasta, top with hot tomato sauce and sprinkle with feta and olives.
Nutrition Facts : Calories 759.1 calories, Carbohydrate 102.4 g, Cholesterol 25 mg, Fat 31 g, Fiber 7.3 g, Protein 23.3 g, SaturatedFat 8 g, Sodium 866.4 mg, Sugar 6.4 g
GREEK PASTA TORTE
A subtle touch of cinnamon adds intriguing flavor to a simple pasta and ground beef casserole.
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h35m
Yield 8
Number Of Ingredients 13
Steps:
- Spray 13x9-inch (3-quart) glass baking dish and 16x12-inch sheet of foil with nonstick cooking spray. Set aside.
- Cook ziti in Dutch oven or large saucepan as directed on package. Drain in colander. Cover to keep warm; set aside.
- Meanwhile, in large skillet, cook ground beef and onion over medium heat until beef is thoroughly cooked, stirring frequently. Drain. Stir in pasta sauce and cinnamon. Bring to a boil. Reduce heat; simmer 10 to 12 minutes or until slightly thickened, stirring occasionally.
- Heat oven to 350°F. In same Dutch oven, combine 1 cup of the milk, flour, salt and pepper; mix with wire whisk until smooth. Stir in remaining 2 cups milk. Cook over medium heat until mixture boils and is slightly thickened, stirring constantly. Boil 1 minute, stirring constantly. Remove from heat.
- Beat eggs in medium bowl with wire whisk. Gradually add half of hot milk mixture, stirring constantly. Stir egg mixture back into mixture in dutch oven. Add cheese; mix well. Add cooked ziti; toss gently to coat evenly.
- Place half of ziti mixture in sprayed baking dish. Spoon beef mixture evenly over ziti mixture. Top with remaining ziti mixture. Cover tightly with sprayed foil.
- Bake at 350°F. for 35 to 40 minutes or until edges are bubbly. Meanwhile, in small bowl, mix bread crumbs and butter.
- Remove foil; sprinkle bread crumb mixture over top. Bake uncovered an additional 5 minutes. Let stand 5 minutes before serving.
Nutrition Facts : Calories 490, Carbohydrate 56 g, Cholesterol 125 mg, Fat 1 1/2, Fiber 2 g, Protein 26 g, SaturatedFat 7 g, ServingSize 1/8 of Recipe, Sodium 630 mg, Sugar 12 g
TORTA DI PASTA
Provided by Giada De Laurentiis
Categories side-dish
Time 1h8m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Cook the spaghetti in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally, about 8 minutes. Drain. Toss with the sun-dried tomatoes. Set aside to cool completely otherwise the hot pasta could curdle the eggs when you add them later on.
- In a large bowl, whisk the eggs, salt, and pepper, Parmesan, and fontina to blend. Add the cooled spaghetti mixture; toss to coat.
- Preheat the broiler. Melt the butter and oil in a 9 1/2-inch-diameter nonstick skillet over medium heat. Transfer the spaghetti mixture to the skillet, pressing to form an even layer. Cook until the bottom is golden brown, about 3 minutes. Transfer the skillet to the broiler. Broil until the top is golden brown, about 5 minutes. Cool in the skillet to room temperature.
- Invert the torta onto a platter. Cut into wedges and serve at room temperature.
GREEK PASTA SALAD
Great summer pasta salad.
Provided by Danielle Laroche
Categories Salad 100+ Pasta Salad Recipes Tomato Pasta Salad Recipes
Time 3h30m
Yield 8
Number Of Ingredients 14
Steps:
- Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the penne, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes. Rinse with cold water and drain well in a colander set in the sink.
- Whisk together the vinegar, lemon juice, garlic, oregano, salt, pepper, and olive oil. Set aside. Combine pasta, tomatoes, onion, green and red peppers, cucumber, olives, and feta cheese in a large bowl. Pour vinaigrette over the pasta and mix together. Cover and chill for 3 hours before serving.
Nutrition Facts : Calories 306.6 calories, Carbohydrate 19.3 g, Cholesterol 14 mg, Fat 23.6 g, Fiber 2.1 g, Protein 5.4 g, SaturatedFat 5.2 g, Sodium 258.1 mg, Sugar 2.8 g
GREEK PANTESPANI TOURTA (TORTE)
Make and share this Greek Pantespani Tourta (Torte) recipe from Food.com.
Provided by mikamouse
Categories Dessert
Time 1h10m
Yield 1 cake, 8-10 serving(s)
Number Of Ingredients 16
Steps:
- - BASE: eggs, flour, sugar, baking powder, vanilla, HERSHEY'S COCOA.
- Preheat oven at 350* F.
- In a bowl mix sugar, eggs & vanilla for 10 minutes. Add flour & baking powder and mix by hand. Take a little of mixture & stir separately with COCOA. Add all ingredients to bowl.
- Bake for 20 - 30 minutes.
- Let cool. Cut in 2 layers. (Now it is ready for syrup & frosting).
- - SYRUP: water, sugar, lemon.
- Boil everything for 5 minutes. Pour over both cake layers evenly (slowly).
- - FROSTING: powder sugar, butter, Cool Whip, Cocoa, egg, vanilla Greek coffee.
- Beat butter, eggs & vanilla. Add all other ingredients a little at a time alternating. Stir in coffee by hand.
Nutrition Facts : Calories 1021.5, Fat 40.7, SaturatedFat 25.6, Cholesterol 298.9, Sodium 231.3, Carbohydrate 155, Fiber 2.8, Sugar 129.6, Protein 12.4
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