Creamy Spinach & Feta Pasta Bake

• 12 oz pasta (penne or rigatoni)
• 2 tbsp olive oil
• 1 small onion, diced
• 3 garlic cloves, minced
• 9 oz fresh spinach, chopped
• 1 cup crumbled feta cheese
• 2 cups shredded mozzarella cheese
• 1 ½ cups milk
• 1 cup heavy cream
• 3 tbsp all-purpose flour
• ½ tsp nutmeg
• Salt and pepper to taste
• ½ cup grated Parmesan

Steps

1. 1 Preheat oven to 375°F.
2. 2 Cook pasta according to package instructions; drain and set aside.
3. 3 In a skillet, heat olive oil over medium heat. Add onion and garlic, sauté until translucent.
4. 4 Stir in spinach until wilted.
5. 5 In a saucepan, combine milk, cream, and flour. Whisk until thickened.
6. 6 Add nutmeg, salt, and pepper to the sauce. Stir in feta and Parmesan.
7. 7 Combine pasta, spinach mixture, and sauce in a large bowl.
8. 8 Transfer to a greased 9x13 inch baking dish. Top with mozzarella.
9. 9 Bake for 25 minutes, or until bubbly and golden.
10. 10 Let stand 5 minutes before serving.

Nutrition

Tips

• For a gluten-free option, use gluten-free pasta.
• Feel free to add a pinch of red pepper flakes for a kick.
• Make ahead and refrigerate overnight before baking.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a 350°F oven until warmed through.

Serving Suggestions

• Serve with a fresh green salad.
• Pair with garlic bread for an indulgent meal.

FAQ