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Spanakopita-Inspired Pasta Bake

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Spanakopita-Inspired Pasta Bake

with Spinach, Arugula, Feta and Fresh Dill

Informations supplémentaires
30 min. | 870 kcal | easy | Vegetarian | Printable version
1. Prepare Ingredients Pick and chop dill leaves. Zest and cut lemon in half. Roughly chop arugula.
2. Beging Pasta Heat 1½ tbsp. butter in a large oven-proof skillet over medium. Add onion and cook for 2–3 minutes until softened. Add garlic, oregano and red pepper flakes to taste and cook for 1 minute until fragrant. Add uncooked pasta to skillet and stir to combine. Add 2 cups water and season with up to 1/4 tsp. salt. Bring to a boil, reduce heat to medium and cook for 8–9 minutes, or until pasta is just short of al dente. Stir pasta regularly to prevent burning.
3. Finish Pasta Reduce heat to medium-low and stir in whipping cream and half of both mozzarella and crumbled feta. Cook for 5–6 minutes, until sauce thickens and pasta is al dente. Meanwhile, turn broiler on to 500°F. When pasta is al dente, stir in spinach, arugula and dill. Season to taste with the following: lemon zest, lemon juice, salt and pepper. Cook for 1–2 minutes, until greens are wilted.
4. Broil Cheese Top pasta with remaining mozzarella and feta and transfer skillet to oven. Broil for 2–3 minutes, until sauce is thick and bubbling, and top is golden. Monitor closely to prevent burning.
5. Serve Carefully remove skillet from oven and let sit for 5 minutes to allow sauce to thicken. Divide into serving bowls. Enjoy!
218gOrecchiette
80gBaby Spinach
35gArugula
24unitDill
75unitYellow Onion(s)
15gGarlic Purée
66gMozzarella
95gFeta Cheese
1.972gChili Flakes
1.56gDried Oregano
1unitLemon
102mlWhipped cream
What you need Large oven-proof skillet , Zester
870 kcal
Amount
% daily value
Amount
% daily value
carbohydrate 95g
32%
fat 40g
62%
cholesterol 100mg
33%
fiber 7g
28%
protein 34g
saturated 26g
130%
sodium 700mg
29%
sugar 5g
trans 0g
vitaminA 0mg
vitaminC 0mg
iron 0mg
calcium 0mg
potassium 0mg