Mediterranean Spaghetti vs. That Spaghetti Pie

[lsdesign]

I have just made these back to back and I think that the Mediterranean Spaghetti wins hands down. Flavors in the Med. Spag. are far superior. I also used a finer spaghetti which caused the other ingredients to co-mingle more evenly. Anyone have a different experience?

[Nullsy]

Is the Mediterrean Spaghetti in one of the magazines or books? I did a search for it and got nothing. I don't recall seeing it in any of my magazines but I really liked the spag pie so I'd probably love the med spag!

[lsdesign]

Nullsy, this recipe was in the "Make Ahead" issue p.104, that was out before the holidays. However, it seems to me that I did see it in a previous issue.

[SandyM]

Here you go:Mediterranean Spaghetti

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Beef International
June '98 Pasta


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 pound lean ground beef
2 cups chopped onion
1 1/2 teaspoons dried oregano
2 garlic cloves -- minced
1/2 cup dry red wine
1/4 cup water
3/4 teaspoon ground cinnamon
1/2 teaspoon salt
1/8 teaspoon ground nutmeg
1/8 teaspoon pepper
1 (14.5-ounce) can stewed tomatoes undrained
1/4 cup all-purpose flour
2 cups 1% low-fat milk
1/4 teaspoon ground nutmeg
1 cup (4 ounces) crumbled Feta cheese
2 tablespoons grated Parmesan cheese divided
1 large egg
2 tablespoons dry breadcrumbs -- divided
Cooking spray
4 cups cooked spaghetti (about 8 oz uncooked)
Fresh oregano sprigs (optional)

Preheat oven to 375º.

Heat a large nonstick skillet over medium-high heat. Add the first 4 ingredients, and sauté 5 minutes. Add the wine and next 6 ingredients (wine through tomatoes). Bring mixture to a boil; reduce heat, and simmer 10 minutes or until thick.

Combine the flour, milk, and 1/4 teaspoon nutmeg in a medium sauce- pan, and bring to a boil. Reduce heat, and cook for 7 minutes or until thick, stirring constantly. Remove milk mixture from heat. Stir in Feta cheese, 1 tablespoon Parmesan cheese, and egg.

Sprinkle 1 tablespoon breadcrumbs in a 2-quart casserole coated with cooking spray. Place 2 cups spaghetti in casserole, and top with 2 cups beef mixture and 1 cup sauce. Repeat layers. Combine 1 tablespoon Parmesan cheese and 1 tablespoon breadcrumbs, and sprinkle over the casserole. Bake casserole at 375º for 30 minutes or until golden brown. Let stand for 5 minutes. Garnish with fresh oregano, if desired.

Serving Size: about 1 1/3 cups

Description:
"Sweet spices such as cinnamon and nutmeg balance the pungent Feta and
Parmesan cheeses to give a bold, intriguing flavor to a familiar
meat-and-pasta dish."
Cuisine:
"Mediterranean"
Source:
"Cooking Light, June 1998, p.78"
Copyright:
"© Cooking Light"

[lsdesign]

Thanks SandyM for coming through on this one.

[Nullsy]

Mmmmmm, I love anything with feta in it. Thanks for posting it Sandy! I'll make it this week and see how it compares to the spag pie.

[Mousie29]

Mediterranean Spaghetti:

I think this is located in the '99 annual? Which means it was in a 1998 magazine.

I made this several times exactly per the recipe, but last time it was sooo disappointingly bland - and I served it at a family birthday dinner (I know that sound like a lame thing to make! but I'm learning).

So, I suggest SPICING IT UP and maybe use smaller spaghetti like someone said.

[This message has been edited by Mousie29 (edited 01-23-2001).]

[BethH]

Hmmm...I've made both, substituting mushrooms for the beef, and I believe I'm a fan of the spaghetti pie over the mediterranean spaghetti. They are very different and I enjoyed the aroma of the med. while cooking (because of the cinnamon), I think I like to eat the pie more.

I am always willing to take hints on spicing things up from other though. If you guys have ideas on giving the med. spaghetti a little kick--I'll try it again.

[cjm]

What a GOOD post! I'm interested in making both the Mediterranean Spaghetti and the Spaghetti Pie. Since I'm just cooking for my DH and myself now I'm into cooking and freezing.

Any comments/recommendations for cooking either or both of these dishes and freezing it for a future weeknight meal?

This is just one of my favorite things about this BB...everyone is so good to share their reviews and their good ideas.

THANKS EVERYONE!

[kendra]

They are both good and I would have trouble chosing a favorite. The Med spaghetti is much more complex and interesting. The spaghetti pie though is good 'cause it takes you back to the bland stuff you liked when you were little. It is a bit heavy though. Both are good - the spaghetti pie is more like comfort food though. Kendra

[BethH]

To cjm,
I have frozen both in individual servings and both are excellent reheated. I have not put them together, frozen and then baked--I fully cooked each and then separated them into servings and then froze. Am I making any sense? http://www.cookinglight.com/bbs/confused.gif

The point is, they have both been great as my lunches and quickie dinners--we love having them around in the freezer!

[SallyJ]

I would probably vote for the Mediterranean spaghetti over the spag pie. I usually increase the amount of spices a little over what the recipe calls for to intensify the flavors. I liked the spag pie, too but it wasn't as interesting as the Med spag.

[karen w]

I just made the Mediterranean spaghetti last week too. I probably was generous with my spices since I usually always am, but otherwise made it exactly as the recipe stated. My DH and I thought it was delicious. I think it is very different from spaghetti pie, although we thought they were both good. It reminded me a little of moussaka with the cinnamon and the white sauce topping.

I also just made Linguine with Two Sauces from the Complete Cooking Light Cookbook. It was very tasty too. I think my husband liked it a little better than I did. I thought it could use a stronger flavored cheese(called for Alpine Lace Swiss). But we both agreed the Mediterranean spaghetti was better.

[Tiger]

I LOVE the spag. pie, so I couldn't wait to make the mediterranean spaghetti, but I was very disappointed. My DH and I both didn't like it. I don't think we're big fans of the white sauce with the nutmeg and cinn. Maybe this is a aq. taste.
My vote is for Spag. Pie!!~~

[kwormann]

Although we liked both, we vote for Mediterranean Spag. We love FLAVOR and felt there wasnt as much in the Spag. pie as in Med. Spag.

[Annette]

I'll have to try the Mediterranean Spagetti recipe. I finally made the Spaghetti Pie recipe after hearing all the rave reviews about it months ago. I wasn't impressed, though I'm glad that others liked it.

[mightyh]

I just tried the mediterranean spaghetti tonight and really liked it. Very different than how I thought it would taste... I thought it would seem like it had two sauces, a tomato/beef one and a creamy cheese sauce... Really it's more just the cream sauce that comes through. Also, I will probably up the feta (I may have skimped cause I didn't have enough on hand) next time cause I love feta and really didn't taste it that much. Was also wondering if I could throw some kalamata olives in the casserole or whether they would be adversely affected if I froze it? Anyone know?

I think this would be a great make ahead and freeze meal, especially if you were planning for a baby or something--seemed a lot more moist than most baked spaghetti recipes I've made. The spices are different, but I thought it was a welcome change. I think I like it slightly better than the spaghetti pie.

I served it with garlic bread and a salad of romaine, kalamata olives, and ceasar dressing. It was really delicious and hit the spot tonight. I look forward to the leftovers.

[kwormann]

I LOVE the mediterranean spaghetti! I would suggest using ground lamb for an even more authentic flavor!

Kim

[This message has been edited by kwormann (edited 04-05-2001).]

[eks]

I haven't tried the Mediterranean Spaghetti yet. I have made the Spaghetti Pie and wasn't that impressed, it was bland and too heavy.

[Angela]

I LOVE the Mediterrean Spaghetti! I have it on the menu for this week. I've only ever used plain feta, but have tomato-basil feta on hand and hope that will work just as well.

[gabbyh]

After everyone's rave reviews I'm serving this for a small dinner with friends over the w/e...you guys are the best! I feel like I have my own personal recipe review board...all the different comments about how each person makes changes and uses different ingredients to alter tastes, etc. are sensational!
QUESTION: Can I use angel hair pasta for this one?

[lsdesign]

Gabbyh, I used vermicelli in mine. I think that there would be too much of a contrast between the angel hair and the other ingredients.

[Wendy w]

I really want to try the Mediterranean Spaghetti as I have tried Spaghetti Pie and it was disappointing. It sort of reminded me of something that one would make with Hamburger Helper.

[Julia1Pin]

I did a search and couldn't find "spagetti pie". Could someone please post it? Thanks in advance.

[andrea]

gabby-- i wouldn't use angel hair because med. spag. is a heavy dish... as in heavy sauce and chunks all mixed together. i think the delicate angel hair would just get mushy. i usually reserve that for very light butter/garlic sauces with the shrimp or veggies placed on top.

[Terrytx]

Here you go


* Exported from MasterCook *

Spaghetti Pie

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Beef Casserole
Pasta

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------

posted by Linda in MO 12-12-100 1:36 PM

* Exported from MasterCook *
Cooking Light Spaghetti Pie
Recipe By :Cooking Light YEAR: 2000 ISSUE: May PAGE: 160
Serving Size : 6 Preparation Time :0:00
Categories : casserole, ground beef
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound ground round
1/4 teaspoon salt
1/4 teaspoon black pepper
2 cans tomato sauce with garlic -- (8-ounce)
1 1/2 cups low-fat sour cream
1/2 cup chopped green onions
1/4 cup (2 oz.) 1/3 less-fat cream cheese -- softened
4 cups hot cooked spaghetti (about 8 ounces uncooked pasta)
Cooking spray
1 1/3 cups shredded reduced-fat extra-sharp cheddar cheese -- (about 5 ounces)


Preheat oven to 350 degrees.

Cook meat in a large nonstick skillet over medium heat until browned, stirring to crumble. Drain well, and return meat to pan. Stir in salt, pepper, and tomato sauce. Bring to a boil; reduce heat, and simmer for 20 minutes.

Combine the sour cream, green onions, and cream cheese in a small bowl, and set aside.

Place the spaghetti noodles in a 2-quart casserole dish coated with cooking spray. Spread the sour cream mixture over spaghetti noodles. Top with meat mixture. Sprinkle with cheddar cheese. Cover and bake at 350 degrees for 25 minutes. Uncover; bake an additional 5 minutes or until cheese is bubbly.

Yield: 6 servings.

NUTRITIONAL INFORMATION: CALORIES 408 (30% from fat); FAT 13.7g (sat 7.3g, mono 4.2g, poly
0.8g); PROTEIN 28.4g; CARB 39.9g; FIBER 2.9g; CHOL 67mg; IRON 3.4mg; SODIUM 849mg; CALC 376mg