appetizer, Bakes, Brunch, Cheese, Entree, Pasta, Recipes, Side dishes, Snack

Sephardic Spaghetti and Cheese Bake

Unlike last week’s time consuming recipe, the following recipe requires very little effort or ingredients.
The original bake, which is known in the Sephardic cuisine as “Makarron reynado”, is a simple mix of cooked spaghetti, Feta cheese, eggs and milk, baked until set and golden.
While many other baked pasta dishes use thick Béchamel sauce in the mixture, this bake is much lighter, and has a fresh tangy flavor, from the Feta cheese.
The baked dish is then cut into squares, and served hot, or at room temperature, as part of a weekend brunch buffet, as a light lunch, with fresh salad on the side, or as a side dish.
Though I most often prefer the basic recipe, different additions and flavors can be added to it, as you can see from the following suggestions. Try them, or create your own version, and enjoy.

* Bulgarian Feta cheese has tangier flavor and creamier texture, than the Greek Feta. It is the preferred cheese for this bake, but if you can’t find it, any other Feta cheese will do.
* If you can find it, Quark cheese (see THIS post for explanation), can be used instead of the sour cream or yogurt.

Makes: 8-10
Prep time: 15 minutes
Baking time: 50 minutes

1 package thin spaghetti (1 Lb, 454 grams)
2 Tbs butter, soft
1 cup whole milk, at room temperature
3 XL eggs, beaten
1 cup sour cream, or thick full fat yogurt (see notes)
2 tsp salt
½ tsp freshly ground black pepper
1 cup crumbled sheep Feta cheese (preferably Bulgarian, see notes)
Olive oil

1. Preheat oven to 390F (200C). Line a 12”x8” (20.5 cm x 30 cm) baking pan with baking paper.
2. Cook the spaghetti al-dente, according to the directions on the box. Drain and place in a large bowl.
3. While the pasta is still warm, add the butter and milk, and mix well, to melt the butter. Add the eggs, sour cream or yogurt, salt and pepper, and mix again. Add the Feta cheese, and mix gently, to keep fairly large chunks of it in the mixture.

4. Transfer the mixture into the prepared pan. Flatten the top with a spatula and drizzle a bit of olive oil on top. Cover the pan with baking paper and aluminum foil.
5. Bake for about 50 minutes, removing the cover after 30 minutes, until the bake is set and golden.

Roasted red peppers:
To the basic mixture, add ½ cup chopped roasted red peppers (click HERE for instructions on how to prepare at home, or use drained from a jar) and 1 Tbs crumbled fresh thyme.

Sun dried tomatoes and olives:
To the basic mixture, add 1/3 cup chopped sun dried tomatoes, 10 salt cured chopped pitted black olives, and 1 Tbs crumbled fresh thyme.

27 thoughts on “Sephardic Spaghetti and Cheese Bake”

  1. This looks super delicious! I do something like this routinely, only not baked. This uses up small bits of leftovers with (usually) fresh pasta (any shape). NOLA Boy is drooling over the Feta as we speak, so guess I will try giving it a quick bake in the Cuisinart Oven Central before serving to get that crispy top.

    Virtual hugs,

    Liked by 1 person

    1. Thank you Judie, I’m glad you liked the dish. It is indeed a great way to use leftover cooked pasta and cheese. I suspect this is how the recipe was originally created. Feta cheese adds such great tangy flavor. I hope you’ll enjoy it. 🙂


    1. Thank you Bob, I’m glad you liked the dish. It’s one of my favorites, and so easy to assemble. I hope you’ll enjoy it.
      As for aluminum foil, I prefer that it won’t touch the food directly, so using it along with baking paper works well for me. 🙂

      Liked by 1 person

    1. Thank you Judi, I’m glad you liked the recipe. Lebovitz’s recipe, which I’ve just checked, looks great, but the cheeses he uses are much heavier than feta.
      Bulgarian feta is my favorite, but any other type will work just as well. This recipe is very adoptable. 🙂


  2. Will be delighted to try this simple but no doubt tasty bake when I an get a supermarket on-line delivery again ! No longer possible here in the country . . . but certain complete food services still deliver a whole week’s meals . . . in my case too costly but with quite interesting choices . . . in country Australia we may feel safer from death and destruction, but coming atop six months of bushfire tragedies we do hurt . . . thank you for a recipe-for-the-morrow tho’ 🙂 1

    Liked by 1 person

    1. Thank you Eha, I’m glad you liked the recipe.
      Unfortunately, times are indeed quite chaotic here as well. Hopefully Australia will not get hit too badly, as you said, you’ve had enough with the devastation of fires!
      Hope things will improve soon for all. 🙂


  3. Ronit, this reminds me very much of a frittata that I make with leftover spaghetti. When I have access to some of those ingredients, I will definitely be giving it a try.

    Liked by 1 person

    1. Thank you Karen, I’m glad you liked the dish. One can go wrong with pasta and cheese!
      I also make the type of frittata you’ve mentioned, whenever I have some leftover pasta. This recipe is easier to handle, when preparing a larger quantity. 🙂

      Liked by 1 person

  4. Oh yum. I could see eating this cold! I love Bulgarian feta. I haven’t had it for years, but there used to be a store where I could buy it in bulk in its brine and I absolutely loved it!

    Liked by 1 person

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