dinner
Spinach & Feta Pasta Bake
Pasta bakes are reliable batch-cooking winners; this version delivers two calcium sources (feta and Parmesan) and iron from spinach.
15 min prep · 25 min cook · 40 min in total · serves 4
What you need
- 300g pasta (penne or rigatoni)
- 200g feta, crumbled
- 300g spinach, wilted
- 250g cherry tomatoes, halved
- 2 garlic cloves, minced
- 3 tbsp olive oil
- 50g Parmesan, grated
- Salt, pepper, chilli
What to do
- 1Cook pasta 2 min less than packet says; drain.
- 2Toss with spinach, feta, tomatoes, garlic, oil, chilli, and most of the Parmesan.
- 3Pour into a baking dish; scatter remaining Parmesan.
- 4Bake at 190°C / 375°F for 20 min until golden.
