“An easy meal that makes for great leftovers.”
READY IN:
1hr
SERVES:
6-8
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 350°.
  2. Begin boiling water for pasta.
  3. In a large skillet, saute chopped onion in olive oil.
  4. Put spinach in a microwave-safe dish and heat until you can press out most of the water- this was about five minutes at 80% power for me- much easier if you remember ahead of time to put frozen bag of spinach in the fridge the day before, then just heat and press out water.
  5. Once onions are soft, add tomatoes (partially drained) and spinach, stir gently, and turn to medium low.
  6. Drain pasta when cooked, scatter half in a 9x13 dish.
  7. Add half the veggie goop, half the crumbled feta, and the cream.
  8. Add salt and pepper.
  9. Stir.
  10. Repeat with the second half of ingredients.
  11. Stir lightly.
  12. Cover all with a coating of grated parmesan.
  13. Bake about 30 minutes, lightly covered with foil (remove during last few minutes to give cheese on top a bit of a"crust").

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