Spinach and feta penne bake
Spinach and feta penne bake combines gluten-free pasta with a blend of ricotta, feta, and spinach, topped with mozzarella for a comforting meal. This dish is easy to prepare and perfect for family dinners or meal prep.
Cook time 35 min
Prep time 15 min
Ingredients:
16 oz gluten-free pasta2 packages frozen spinach
2/3 cup feta cheese
1/2 tbsp dill
15 oz ricotta cheese
1/2 tsp salt
8 oz mozzarella cheese
Spinach and feta penne bake is a delicious and hearty dish that combines the richness of cheeses with the nutritious benefits of spinach. This gluten-free pasta bake is perfect for a cozy family dinner or for meal prepping for the week. It's easy to make and sure to satisfy your cravings for comfort food.
Instructions:
- Preheat your oven to 375°F (190°C).
- Bring a large pot of salted water to a boil. Add the gluten-free pasta and cook according to the package instructions until al dente. Drain and set aside.
- While the pasta cooks, ensure your spinach is fully thawed. Press out any excess water using a clean kitchen towel or paper towels. This step is important to avoid a watery bake.
- In a large mixing bowl, combine the drained spinach, crumbled feta cheese, dill, ricotta cheese, and salt. Mix until well incorporated.
- Add the cooked and drained pasta to the bowl with the spinach and cheese mixture. Stir gently to combine, ensuring the pasta is well coated with the mixture.
- Transfer the pasta mixture into a baking dish (approximately 9x13 inches or similar). Spread it out evenly.
- Sprinkle the shredded mozzarella cheese evenly over the top of the pasta mixture.
- Place the baking dish in the preheated oven. Bake for 25-30 minutes, or until the top is golden and bubbly.
- Remove the dish from the oven and let it cool for a few minutes before serving. This allows the bake to set slightly, making it easier to serve.
- Serve warm, possibly accompanied by a fresh side salad or garlic bread.
Enjoy this delightful spinach and feta penne bake as a satisfying meal that's not only delicious but also packed with nutritious ingredients. Perfect for both weekdays and special occasions, this dish is sure to become a family favorite.
Spinach and feta penne bake FAQ:
Leftover Spinach and Feta Penne Bake should be stored in an airtight container in the refrigerator for up to 3-4 days. You can reheat portions in the microwave or oven until heated through.
Yes, you can use fresh spinach instead of frozen. If using fresh, you'll need about 8 ounces. Sauté it briefly to wilt before adding it to the cheese mixture, and make sure to drain any excess moisture.
You can substitute ricotta cheese with cottage cheese or cream cheese for a similar creamy texture. If you want a dairy-free option, consider using tofu blended until smooth.
The bake is done when the top is golden and bubbly. You can insert a knife or toothpick into the center; it should come out hot, and the edges should be lightly browned.
You can use other gluten-free pasta shapes like macaroni or fusilli in place of penne. Just be sure to adjust the cooking time as needed according to the package instructions for your chosen pasta.
Cooking Tips:
- Make sure to thaw and drain the frozen spinach well to avoid excess moisture in the bake.
- Mix the ricotta cheese thoroughly with the spinach to ensure an even distribution throughout the dish.
- Substitute fresh spinach if you prefer; just sauté it briefly until wilted before mixing it with the other ingredients.
- For an extra crispy top, sprinkle some grated Parmesan cheese over the mozzarella before baking.
- You can add cooked chicken or sautéed mushrooms to the pasta mix for added protein and flavor.
- Let the bake rest for a few minutes after removing it from the oven to make serving easier and to allow the flavors to meld.
Nutrition Facts
8 ServingsCalories 310kcal
Protein 20g
Carbohydrates 30g
Fiber 3.42g
Sugar 0.88g
Fat 13g
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