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Makeover Greek Spaghetti Recipe
Makeover Greek Spaghetti Recipe photo by Taste of Home

Makeover Greek Spaghetti Recipe

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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.
TOTAL TIME: Prep: 30 min. Bake: 25 min.
MAKES:10 servings
TOTAL TIME: Prep: 30 min. Bake: 25 min.
MAKES: 10 servings

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

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.

Directions

  1. 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.
  2. 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.
  3. 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.
Originally published as Makeover Greek Spaghetti in Light & Tasty April/May 2006, p46

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.

Reviews for Makeover Greek Spaghetti

AVERAGE RATING
   (8)
RATING DISTRIBUTION
5 Star
 (5)
4 Star
 (0)
3 Star
 (1)
2 Star
 (2)
1 Star
 (0)
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MY REVIEW
Reviewed Dec. 7, 2011

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.

MY REVIEW
Reviewed Nov. 14, 2011

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.

MY REVIEW
Reviewed May. 22, 2010

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

MY REVIEW
Reviewed May. 13, 2010

"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.

MY REVIEW
Reviewed Mar. 27, 2010

Love it. Even my picky kids.

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