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Makeover Greek Spaghetti Recipe

Makeover Greek Spaghetti Recipe photo by Taste of Home

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“My hot dish recipe is delicious but not very healthy,” writes Melanie Dalbec of Inver Grove Heights, Minnesota. “I would love it if you could make it over.” This comforting version offers all of the goodness you’d expect from a casserole with nearly 60% less fat than Melanie's original recipe.

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Makeover Greek Spaghetti Recipe

Prep: 30 min. Bake: 25 min.

Yield: 10 Servings

30 25 55

Ingredients

1 package (16 ounces) spaghetti, broken into 2-inch pieces
4 cups cubed cooked chicken breast
2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry
1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of chicken soup, undiluted
3/4 cup reduced-fat mayonnaise
3/4 cup reduced-fat sour cream
3 celery ribs, chopped
1 small onion, chopped
1/2 cup chopped green pepper
1 jar (2 ounces) diced pimientos, drained
1/2 teaspoon salt-free lemon-pepper seasoning
3 tablespoons all-purpose flour
1-1/3 cups fat-free milk
1 teaspoon chicken bouillon granules
1 cup (4 ounces) shredded part-skim mozzarella cheese
1/2 cup soft bread crumbs
1/4 cup shredded Parmesan cheese

Directions

Cook spaghetti according to package directions; drain. Return spaghetti to saucepan. Stir in the chicken, spinach, soup, mayonnaise, sour cream, celery, onion, green pepper, pimientos and lemon-pepper.
In a small saucepan, whisk flour and milk until smooth. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Stir in bouillon. Pour over spaghetti mixture and mix well.
Transfer to a 13-in. x 9-in. baking dish coated with cooking spray (dish will be full). Top with mozzarella cheese, bread crumbs and Parmesan cheese. Bake, uncovered, at 350° for 25-30 minutes or until heated through. Yield: 10 servings.

Nutritional Facts 1-1/3 cups equals 442 calories, 13 g fat (5 g saturated fat), 67 mg cholesterol, 565 mg sodium, 49 g carbohydrate, 3 g fiber, 31 g protein.

Originally published as Makeover Greek Spaghetti in Light & Tasty April/May 2006, p46

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Reviews for Makeover Greek Spaghetti

Makeover Greek Spaghetti

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Reviewed on Dec. 07, 2011 by chikpea

I agree with the comments that state "good not great" - "too crunchy" and "needs something." I added chopped kalamata olives and 2 garlic cloves and we were still not overly impressed (although it looks great going in and out of the oven). I used whole wheat pasta as well. I will not make this again.

Reviewed on Nov. 14, 2011 by alflex

Yes, I would make this again- but with several adjustments. My family and I felt it was too creamy- I think not adding the flour/milk mixture would help. I also used wheat pasta and though it was meant as a joke from a previous reviewer, next time I will add olives and feta instead of mozzerella! Just needs some more flavor.

Reviewed on May. 22, 2010 by Nobs

Recipe can stand further "tweaking". I used whole wheat pasta, fat free mayo and sour cream. Worked well and kept the great taste.

Reviewed on May. 13, 2010 by katiewendtwhere

"Good, but not great" were the remarks from my family. Next time, I would boil the onions, celery, and green pepper with the noodles. They were a bit too crunchy in the dish.

Reviewed on Mar. 27, 2010 by Tashacorahan

Love it. Even my picky kids.

Reviewed on Apr. 15, 2009 by RD2Cook

This is delicious! Restaurant-quality yet not expensive to make. It makes plenty for a group, or serve it up in individual containers and freeze it to enjoy another day!

Reviewed on Apr. 14, 2009 by fmillie

can you give me the calories in these light dishes. I am on Weight Watchers and love your receipes from the old books in 98 & 2007

Reviewed on Aug. 04, 2008 by whateverfood

WHAT!!!! No Feta?!! NO Olives?!!

NO CAPERS??!!!

(Relax, I'm being obnoxious.)

It just seems that every recipe I come across with Mediterranean flavors "has to have" Feta, olives, and capers lately...

Reviewed on Aug. 04, 2008 by Westie Lover

Looks good! I'm gonna try it.