Baked Spinach Feta Pasta Recipes

BAKED FETA SPINACH PASTA

Steps:

• Preheat the oven to 390°F/200°C.
• Place cherry tomatoes and frozen spinach in a baking dish. Place the feta in the middle and top it with chili. Drizzle with olive oil and season with a good pinch of salt and pepper. Bake for 30 minutes in the preheated oven.
• In the meantime, cook the tagliatelle according to the package instructions al dente. Drain and set aside.
• Toss tagliatelle with the cooked feta & serve!

BAKED FETA PASTA

Steps:

• Preheat the oven to 400 degrees F.
• Toss the cherry tomatoes and olive oil with 1/4 teaspoon of salt and several grinds of black pepper in a medium bowl until combined. Transfer to a 2 1/2- to 3-quart baking dish, place the feta in the center of the tomatoes and season with a pinch of black pepper. Bake until the tomatoes have burst and the feta has softened, about 30 minutes. Raise the heat to 450 degrees F and continue to cook until the tomatoes and feta are golden brown, 10 to 15 minutes more.
• Meanwhile, bring a large pot of generously salted water to a boil over high heat. Add the pasta and cook until al dente, about 13 minutes. Reserve 1/2 cup of the cooking water, then thoroughly drain the pasta.
• As soon as the tomatoes and feta come out of the oven, stir in the garlic and red pepper flakes (if using). Use the back of a spoon to smash the tomatoes and feta into a smooth and creamy sauce (it's okay if some of the oil isn't fully integrated). Add the pasta and half the basil and toss until evenly coated. If the sauce is too thick, stir in some pasta water a couple tablespoons at a time. Taste and adjust the seasoning with salt and pepper. Serve topped with the remaining basil and a pinch of sea salt.

BAKED SPINACH & FETA PASTA

Steps:

• Preheat oven to 400°F.
• Place feta in the center of a 9-by-13-inch baking dish. Bake until softened and starting to brown, about 15 minutes.
• Meanwhile, combine spinach, oil, garlic, dill, salt and pepper in a large bowl. Use your hands to massage the spinach until it's reduced in volume by half. Stir in pasta.
• After the feta has baked for 15 minutes, add the spinach and pasta mixture to the baking dish. Pour boiling water over the mixture and gently stir. Cover with foil and bake until the pasta is tender, about 18 minutes. Remove from the oven and stir. Cover and let stand for at least 3 minutes before serving.

SPINACH AND FETA BAKED PASTA

Steps:

• Pre-heat oven to 375 degrees F. Start by cooking your pasta. Cook according to package directions and drain. Add the spinach leaves into the empty pasta cooking pot and then poor the hot pasta right on top of the spinach. Give it a stir to make sure the heat from the pasta gets to all the spinach. That should help wilt the spinach and break it down.
• Next, pour in the pasta sauce, feta cheese (make sure to leave a little for topping) and 1 cup of mozzarella cheese. Stir to make sure all the ingredients are evenly distributed and then pour pasta into a large baking dish (9×13). Top your pasta with another small handful of feta cheese and remaining 1/2 cup mozzarella and then cover pasta bake with aluminum foil.
• Place baked feta pasta in the oven and bake until you can hear the sauce bubbling, 20-25 minutes. Remove the foil and bake for another 5 minutes or so, until the cheese on top is melted.

BAKED FETA PASTA

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Combine cherry tomatoes, bell pepper, onion, olive oil, garlic, lemon juice, lemon zest, red pepper flakes, black pepper, Italian seasoning, basil, and sea salt in a 13x9-inch baking dish.
• Make room in the middle of the pan and add block of feta cheese. Flip in oil, making sure cheese remains intact and becomes well coated.
• Bake in the preheated oven until the cherry tomatoes begin to blister and split, 40 to 45 minutes.
• Meanwhile, bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain and reserve about 1 cup of the pasta water.
• Remove feta-tomato mixture from the oven. Mash garlic, tomatoes, onions, and peppers with a heavy spoon and mix with the feta cheese, creating a sauce. Stir in spinach and cooked pasta. The spinach will get cooked from the heat of the pasta sauce and pasta. Add pasta water, a little at a time if needed, to reach desired consistency. Mix well and serve.

SUKI'S SPINACH AND FETA PASTA

Steps:

• Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water until al dente; drain.
• Meanwhile, heat olive oil in a large skillet over medium-high heat; add onion and garlic, and cook until golden brown. Mix in tomatoes, mushrooms, and spinach. Season with salt, pepper, and red pepper flakes. Cook 2 minutes more, until tomatoes are heated through and spinach is wilted. Reduce heat to medium, stir in pasta and feta cheese, and cook until heated through.

SPINACH FETA BAKE

Steps:

• Combine all ingredients, except 1 T. parmesan cheese.
• Pour into greased casserole and sprinkle with remaining parmesan cheese.
• Bake at 350 degrees 45-50 minute.

BAKED SPANAKOPITA PASTA WITH GREENS AND FETA

Steps:

• Bring a large pot of salted water to a boil. Heat the oven to 450 degrees.
• In a 3-quart/9-by-13-inch baking dish, toss the chopped spinach, arugula, herbs and scallion greens with 2 teaspoons salt and a few grinds of black pepper. Squeeze the mixture with your hands to wilt, then set aside.
• Cook the pasta in the boiling water until 2 minutes shy of al dente; reserve 1 cup pasta water, then drain pasta and set aside. Return the pot to the stove.
• Melt the butter in the pot over medium heat. Add the scallion whites, garlic and a pinch of salt, and sauté until softened, 4 to 5 minutes. Add the cream cheese and pasta water and stir until smooth. Stir in the wilted greens, half the mozzarella and half the feta until combined. Stir in the pasta until combined. Taste and adjust seasonings as needed.
• Transfer the pasta to the baking dish, then top with remaining mozzarella and feta. Bake until the sauce has thickened and bubbly and the top has browned in spots, 10 to 15 minutes. If you like a crisper top, broil for a few minutes.

SPINACH AND FETA PASTA

Steps:

• Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water until al dente; drain.
• Meanwhile, heat olive oil in a large skillet over medium-high heat; add onion and garlic, and cook until golden brown. Mix in tomatoes, mushrooms, and spinach. Season with salt, pepper, and red pepper flakes. Cook 2 minutes more, until tomatoes are heated through and spinach is wilted.
• Reduce heat to medium, stir in pasta and feta cheese, and cook until heated through.

BAKED FETA PASTA

Steps:

• Preheat oven to 400°. In a 13x9-in. baking dish, combine tomatoes, garlic and 1/4 cup olive oil. Place the block of feta in the center, moving tomatoes so cheese is sitting on the pan bottom. Drizzle feta with remaining oil and sprinkle with salt and pepper. Bake until tomatoes skins start to split and the garlic has softened, 30-40 minutes. , Meanwhile, cook pasta according to package directions for al dente. Drain, reserving 1 cup pasta water. , Stir feta mixture, lightly pressing tomatoes, until combined. Add pasta and toss to combine. Stir in enough reserved pasta water to achieve desired consistency. Sprinkle with basil.