Description
A creamy, comforting spinach and feta baked pasta made with tender penne, wilted spinach, and a rich cheese sauce, finished in the oven until bubbly and golden.
Ingredients
Scale
- 340 g penne pasta
- 200 g fresh spinach leaves
- 200 g feta cheese, crumbled
- 240 ml heavy cream
- 120 ml whole milk
- 3 garlic cloves, minced
- 2 tablespoons olive oil
- 100 g grated mozzarella cheese
- 1 teaspoon salt, or to taste
- 0.5 teaspoon freshly ground black pepper
- 1 teaspoon dried oregano
Instructions
- Bring a large pot of salted water to a boil and cook the penne pasta until al dente according to package instructions, then drain and set aside.
- Heat the olive oil in a skillet over medium heat, add the minced garlic, and cook for about 30 seconds until fragrant.
- Add the fresh spinach to the skillet and cook, stirring gently, until fully wilted.
- Lower the heat and stir in the heavy cream and milk, then season with salt, black pepper, and dried oregano.
- Add the cooked pasta to the skillet, followed by the crumbled feta, and mix gently until well coated.
- Transfer the pasta mixture into a greased baking dish and spread evenly.
- Sprinkle the grated mozzarella cheese evenly over the top.
- Bake in a preheated oven at 190 C for 25 to 30 minutes until bubbly and lightly golden.
- Let rest for 5 minutes before serving.
Notes
- Slightly undercook the pasta so it finishes perfectly in the oven.
- Use fresh spinach for better texture and color.
- Adjust salt carefully since feta is naturally salty.
- Add a splash of milk when reheating to restore creaminess.
Nutrition
- Serving Size: 1 portion
- Calories: 520 kcal
- Sugar: 5 g
- Sodium: 780 mg
- Fat: 28 g
- Saturated Fat: 14 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 4 g
- Protein: 20 g
- Cholesterol: 70 mg
Keywords: spinach feta baked pasta, vegetarian baked pasta, creamy pasta bake, spinach feta pasta, oven baked pasta