Greek Spaghetti I Recipe

Ingredients
<br>- 1 pound spaghetti
<br>- 1/4 pound Romano cheese, grated
<br>- 1/4 pound shredded mozzarella cheese
<br>- 1/4 pound shredded provolone cheese
<br>- 1/2 cup margarine, melted
<br>- 1 pinch garlic powder
<br><p></p>Directions
<br>step 1: In a large pot of lightly salted boiling water, cook the spaghetti 8 to 10 minutes, until al dente, and drain.
<br>step 2: Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium casserole dish. In a bowl, mix the Romano cheese, mozzarella cheese, and provolone cheese. In a separate bowl, blend the melted margarine and garlic powder.
<br>step 3: Cover the bottom of the prepared dish with 1/3 of the cooked spaghetti, top with 1/3 of the cheese mixture, and drizzle with 1/3 margarine mixture. Repeat layering. Be sure to end with cheese on top. (If you really like garlic you can sprinkle between layers as desired.)
<br>step 4: Bake 30 minutes in the preheated oven, until cheese is bubbly and lightly brown.
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Ingredients
- 1 pound spaghetti
- 1/4 pound Romano cheese, grated
- 1/4 pound shredded mozzarella cheese
- 1/4 pound shredded provolone cheese
- 1/2 cup margarine, melted
- 1 pinch garlic powder

Directions
step 1: In a large pot of lightly salted boiling water, cook the spaghetti 8 to 10 minutes, until al dente, and drain.
step 2: Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium casserole dish. In a bowl, mix the Romano cheese, mozzarella cheese, and provolone cheese. In a separate bowl, blend the melted margarine and garlic powder.
step 3: Cover the bottom of the prepared dish with 1/3 of the cooked spaghetti, top with 1/3 of the cheese mixture, and drizzle with 1/3 margarine mixture. Repeat layering. Be sure to end with cheese on top. (If you really like garlic you can sprinkle between layers as desired.)
step 4: Bake 30 minutes in the preheated oven, until cheese is bubbly and lightly brown.

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