Baked Spanakopita Pasta With Greens and Feta

Ingredients

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Spinach

  Raw, Fresh - Kroger

  250g

• Arugula

  Raw

  80g

• Dill

  Fresh

  1 cup sprigs or 9g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  6 medium or 90g

• Pasta Rigatoni

  Compliments

  12 oz or 340g

• Butter

  Unsalted

  2 tbsp or 28g

• Garlic

  Raw

  4 cloves, minced or 12g

• Mozzarella cheese

  Part skim milk

  4 oz or 113g

• Feta

  Trader Joe's

  8 oz or 227g

Directions

1. Bring a large pot of salted water to a boil. Heat the oven to 450 degrees.
2. 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.
3. 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.
4. Melt the butter in the pot over medium heat. Add the scallion whites, garlic and a pinch of salt, and saute 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.
5. 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.
6. Recipe by: Ali Slagle (source: https://cooking.nytimes.com/recipes/1020778-baked-spanakopita-pasta-with-greens-and-feta)

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