Greek Spaghetti
This quick and flavorful Greek Spaghetti is ready in just 35 minutes with only 15 minutes of prep. It’s a hearty, meatless meal bursting with Mediterranean flavors, and easy to customize with simple swaps and add-ins.
You’ll want to add this recipe to your meal plan! If you love Mediterranean flavors, this easy recipe is sure to become part of your regular meal rotation.
I love a good spaghetti and meatball dinner as much as the next person, but a little variety is always a good thing!
Made in just 15 minutes, this easy Greek spaghetti recipe serves six and will turn any box of spaghetti into a fancy restaurant-worthy meal. Plus, it’s a budget-friendly meatless meal.
Ingredients
This is meant to be a brief overview of our easy Greek pasta dish. For step-by-step instructions and a full printable recipe card with ingredients, please scroll down to the teal box below.
- Cream Cheese: This adds creaminess and balances the acidity of the tomato sauce. You can use mascarpone or even ricotta if you like. I prefer full-fat cream cheese, but low-fat will also work.
- Crushed Tomatoes: Since this is the base of the sauce, use a good-quality canned variety for the best results.
- Red Wine Vinegar: Apple cider vinegar will also work to brighten the sauce and add a little acid.
- Dried Oregano: A classic Greek herb that ties the flavors together. If you don’t have oregano, try an Italian seasoning mix or use dried thyme instead.
- Garlic: Garlic powder can be used in a pinch, but fresh garlic is best. This adds lots of great flavor to the dish.
- capers – these have the briny flavor of green olives with a little lemony flavor
- Cheese: In keeping with the Mediterranean vibe, I like feta cheese. You can substitute mozzarella or Parmesan cheese if you prefer.
- Pasta: Spaghetti or any long pasta like fettuccini or linguine are perfect for this dish. You can, of course, substitute gluten-free pasta.
- Capers – Briny with a slight lemony note, similar to green olives but smaller and punchier.
- Olives: Either black olives or kalamata olives add a nice briny flavor to the dish.
- Toppings: Adding fresh cucumbers and chopped tomatoes (I like using plum or cherry tomatoes) adds sweetness and texture to the finished pasta dish. You could also add chopped red onion or green bell pepper on top. Toppings are optional, and you could serve them on the side.
Out of something you need? Check out our free ingredient substitutions printable!
Storage
To Store: Leftovers of this Greek-style spaghetti should be placed into an airtight container and stored in the refrigerator. (These are my favorite airtight containers.) This meal will keep 3-5 days.
To Reheat: Microwave individual portions in 30-second intervals until heated throughout.
Serving Suggestions
With all the vegetables in this dish, I don’t usually serve an extra veggie side. This truly is an all-in-one meal, but if you want, you could serve it with garlic bread or some homemade breadsticks. Here are some other delicious ideas:
Not ready to make this yummy pasta recipe yet?
When you do make it, please come back and comment and leave me a 5-star rating below! ⭐⭐⭐⭐⭐
Greek Spaghetti Casserole
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Ingredients
- 8 ounces cream cheese room temperature
- 28 ounces crushed tomatoes
- 1 tablespoon red wine vinegar or apple cider vinegar
- 1 teaspoon dried oregano
- 1 teaspoon fresh garlic minced
- 3 tablespoons capers
- 5 ounces crumbled feta cheese divided
- 16 ounces spaghetti
- 3/4 cup black olives divided
- 2 roma tomatoes diced
- 1/2 English cucumber diced
- kosher salt and black pepper to taste
- cooking spray
Instructions
- Preheat the oven to 350 degrees. Prepare a 9×13 casserole dish with nonstick cooking spray.cooking spray
- In a large pot with a pinch of salt, boil water to cook the pasta according to the package directions. Drain and set aside.16 ounces spaghetti
- 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 fresh 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.3/4 cup 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, 1/2 English cucumber, 3/4 cup black olives
Notes
Variations:
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- If you’re watching your carbs, you can also make a low-carb casserole by swapping out the pasta for zucchini noodles or spaghetti squash.
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- For even more flavor, add a little bit of spaghetti seasoning or Mediterranean seasoning to the tomato sauce. You can also add a pinch of red pepper flakes. A teeny bit of ground cinnamon or allspice also gives this sauce a nice nod to Greece.
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- Add ground beef or ground chicken to make a meat sauce for this Mediterranean pasta recipe if desired.
Ang’s Recipe Tips
Cook your pasta just to al dente and reserve some pasta water. This helps you finish cooking it in the sauce for perfect texture.Nutrition
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Similar Recipes
Next time, try one of these delicious recipes:
- Italian sausage pasta – ideal summer pasta dish.
- chicken Caesar pasta – spaghetti noodles and chicken with cream Caesar parmesan sauce.
- Ro-Tel chicken spaghetti – simple pasta dish with tons of flavor.
- American goulash – ground meat, peppers, and onions in a tangy marinara sauce.
- cheesy hamburger noodle casserole – elbow macaroni, savory ground beef, and lots of cheese.
- Steakhouse pasta – everyone loves this pasta with creamy tomato sauce and seasoned steak.
You’ll also love our Sheet Pan Mediterranean chicken dinner and Mediterranean chicken casserole.
