Baked Spinach and Feta Pasta
I added tomatoes because I had some that needed using and I think I always will – use what you have! Eating Well has too many great ideas to count…you’ll see that this is similar to other recipes out there but it’s the idea that counts, make it your own, that’s what I did below – enjoy!
1 block feta (5 to 6 oz or about 170 g)
~1/4 c. olive oil
2 to 4 cloves of garlic, minced AND 2 + c. halved cherry or grape tomatoes
~2 t. dried dill AND kosher salt and freshly ground pepper to taste (about 1 teaspoon each)
1 bag (312 g/11 oz) spinach
450 g/1 lb your favorite pasta
~4 c. boiling water or broth
more liquid and/or cheese for serving
Preheat the oven to 400 and lightly oil a 9 x 13 casserole. In the pan, toss together the feta, olive oil, garlic, tomatoes, dill, some salt and pepper and bake this mix for about 15 minutes. Carefully remove the baking dish from the oven and stir the contents, then add the spinach, pasta and water (or broth), stir again and then cover all tightly with foil and bake for another 30 minutes.
Remove from the oven, remove the foil, stir, check to make sure the pasta is tender, and then add a bit more water/broth/tomato juice/cream if you feel you’d like it saucier. Serve it up as is or with cheese sprinkled on top!