Mediterranean Full Moon Cheesy Spinach Spaghetti Bake
This Mediterranean full moon cheesy spinach spaghetti bake is warm, hearty, and simple enough for any night when you want comfort without losing freshness. The dish gets its name from the round, golden cheese crust that sits on top like a glowing moon. Underneath, you get tender spaghetti coated in a creamy yogurt-Parmesan mixture, sautéed garlic spinach, and a touch of olive oil. It pulls together Mediterranean herbs, soft greens, and melted cheese in a way that feels indulgent but still balanced. The leftovers reheat beautifully, and the recipe can shift easily depending on the vegetables, cheeses, or herbs you have on hand. It’s the kind of meal you can serve to friends or make for yourself when you want something cozy and satisfying.
Prep: 20 minutes
Cook: 30–35 minutes
Total: About 55 minutes
Ingredients
For the pasta base
300 g dry spaghetti
3 tbsp olive oil
4 garlic cloves, minced
1 medium onion, diced
6 cups fresh spinach, roughly chopped
1 tsp dried oregano
1 tsp dried basil
½ tsp crushed red pepper (optional)
Salt and black pepper to taste
For the creamy mixture
1 cup Greek yogurt
¾ cup grated Parmesan
½ cup whole milk
2 eggs
Zest of 1 lemon
For the cheesy “full moon” topping
1½ cups shredded mozzarella
½ cup shredded cheddar
¼ cup grated Parmesan
Drizzle of olive oil
Instructions
Preheat your oven to 190°C (375°F).
Cook the spaghetti in salted water until al dente, then drain and set aside.
Heat olive oil in a large pan and sauté the onion until soft.
Add garlic and cook until fragrant.
Toss in the spinach and let it wilt. Season with oregano, basil, pepper flakes, salt, and black pepper.
In a bowl, whisk together yogurt, Parmesan, milk, eggs, and lemon zest until smooth.
Stir the cooked spaghetti into the spinach mixture until evenly coated.
Fold in the creamy yogurt mixture until the pasta is well coated.
Transfer everything to a baking dish and top with mozzarella, cheddar, Parmesan, and a light drizzle of olive oil.
Bake for 25–30 minutes until the top is golden and bubbling. Cool a few minutes before slicing.
Tips
Don’t overcook the pasta; it finishes in the oven.
Dry the spinach well so the sauce doesn’t thin out.
Let the yogurt sit at room temperature for a few minutes to prevent curdling when mixed with warm pasta.
Add the creamy mixture slowly so it blends evenly.
Spread the pasta evenly in the dish to avoid overbrowning one area.
Use freshly grated cheese for better melting.
A shallow baking dish gives a crispier top.
If the top browns too fast, cover with foil for the last 10 minutes.
Let the bake rest before cutting so it holds its shape.
Taste the spinach mixture before adding the pasta so you can adjust the seasoning early.
Variations
Tomato Burst Bake: Add roasted cherry tomatoes into the mix for sweetness.
Herb Garden Version: Use fresh basil, dill, or parsley instead of dried herbs.
Four-Cheese Mix: Add feta or provolone for deeper flavor.
Chicken Spinach Bake: Stir in cooked shredded chicken.
Spicy Mediterranean: Add harissa or more pepper flakes.
Mushroom Spinach Bake: Sauté mushrooms with the onions.
Olive Lover’s Version: Add sliced black or kalamata olives.
Lemon Pepper Spinach Bake: Add extra lemon zest and cracked pepper.
Low-Carb Twist: Swap spaghetti for spaghetti squash.
Vegetable-Loaded Version: Add zucchini ribbons or roasted bell peppers.
Q&A
Can I use whole-wheat spaghetti?
Yes, it works well and adds more fiber.
Can I replace the yogurt?
You can use ricotta or light cream, though yogurt gives a cleaner tang.
Do I need cheddar on top?
No. You can use all mozzarella or Parmesan.
Will frozen spinach work?
Yes, but squeeze out as much water as possible.
Can I make it ahead?
Prepare the dish and refrigerate before baking. Bake when ready.
Can I freeze leftovers?
Yes, but the texture softens slightly when reheated.
How do I reheat it?
Warm at 160°C (325°F) for about 15 minutes.
Can I make it without eggs?
Use a thicker yogurt and a spoon of flour, but the texture won’t be as firm.
Can I make it dairy-free?
Use plant yogurt and plant cheeses, though flavor changes.
What can I serve with it?
A simple cucumber salad, roasted vegetables, or garlic bread.
Nutrition
(approx. per serving, based on 6 servings)
Calories: 440
Protein: 21 g
Carbs: 44 g
Fat: 20 g
Fiber: 4 g
Sodium: 420 mg
Conclusion
This Mediterranean full moon cheesy spinach spaghetti bake brings together pasta, greens, and a creamy yogurt base in a way that tastes rich but still feels balanced. The lemon zest brightens every bite, and the cheese topping forms that golden “moon” layer that makes the dish look special without any extra effort. The recipe is flexible, dependable, and simple to adapt based on what you like or what you already have in the kitchen. Whether you serve it on a weekend night or as a warm addition to a gathering, it delivers comfort, color, and a satisfying mix of textures. If you want another version with chicken, mushrooms, or squash, just tell me.