Greek Spaghetti Casserole
This easy Greek Spaghetti is a fantastic way to upgrade your pasta for dinner without breaking the bank.
Servings 6
Ingredients
- 8 ounces cream cheese room temperature
- 28 ounces crushed tomatoes
- 1 tablespoon red wine vinegar
- 1 teaspoon dried oregano
- 1 teaspoon minced garlic
- 3 tablespoons capers
- 5 ounces crumbled feta cheese divided
- 16 ounces dry spaghetti cooked according to the package directions
- ¾ cup sliced black olives divided
- 2 roma tomatoes diced
- ½ English cucumber diced
- kosher salt and black pepper to taste
- cooking spray
Instructions
- Preheat the oven to 350 degrees. Prepare a 9x13 casserole dish with nonstick cooking spray.cooking spray
- In a large mixing bowl, beat the cream cheese, crushed tomatoes, red wine vinegar, seasonings and garlic until blended. Stir in the capers and about 4 ounces of the feta cheese.8 ounces cream cheese, 28 ounces crushed tomatoes, 1 tablespoon red wine vinegar, 1 teaspoon dried oregano, 1 teaspoon minced garlic, 3 tablespoons capers, kosher salt and black pepper to taste
- Add the spaghetti and about ½ cup of the black olives into the sauce. Toss to blend equally. Transfer the spaghetti to the prepared casserole dish.16 ounces dry spaghetti, ¾ cup sliced black olives
- Bake the spaghetti for 20 minutes or until heated through.
- Remove from the oven and top with the remaining black olives, remaining feta cheese, tomatoes, and cucumber.5 ounces crumbled feta cheese, 2 roma tomatoes, ½ English cucumber, ¾ cup sliced black olives