Mostaccioli with Spinach and Feta

Mostaccioli with Spinach and Feta

237 Reviews 8 Pics
  • Prep

    20 m
  • Cook

    10 m
  • Ready In

    30 m
Cathy Burghardt
Recipe by  Cathy Burghardt

“I use mostaccioli or penne, whichever is available. I have served this hot or cold.”

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Ingredients

Adjust Servings

Original recipe yields 6 servings

Directions

  1. Cook pasta according to package directions. Drain, and set aside.
  2. Heat oil in a large pot. Add tomatoes, spinach, and garlic; cook and stir 2 minutes, or until spinach is wilted and mixture is thoroughly heated. Add pasta and cheese; cook 1 minute. Season to taste with salt and pepper.

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Reviews (237)

Rate This Recipe
Carrie Rose
146

Carrie Rose

I'm giving this recipe 4 stars when it's made as written. It's good and very nutritious, but it's a little bland. However, the second time I made it I used two 15 ounce cans of diced tomatoes with basil, garlic, and oregano, and that gave the dish the flavor kick that it needed. With that change, I might give this recipe 5 stars.

BARBIE0492
60

BARBIE0492

Very tasty! Easy to prepare. Next time I will add mushrooms, onions and red pepper flakes. It was a hit in my house!

FBA
53

FBA

I'd make this for company. I combined this recipe with the instructions for "Suki's spinach and feta pasta" which is almost the same recipe. I used a 6 oz. bag of baby spinach that I washed & chopped & also used whole wheat penne. I sauteed the garlic for just a little while 1st. I added salt & pepper & also added 1/2 a pound of defrosted shrimp, just to warm it up, before adding the pasta & feta cheese (I happened to have plain feta in the frig). If you keep stirring the mixture at the end, the feta melts & the sauce gets an orangy, creamy texture. I also put red pepper flakes on the table, if someone wanted even more zip. I'll try 3/4 of a cup of feta next time as my husband thought the feta had a strong taste, although I loved it & we finished the whole dish.

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Nutrition

Amount Per Serving (6 total)

  • Calories
  • 301 cal
  • 15%
  • Fat
  • 13.8 g
  • 21%
  • Carbs
  • 34.1 g
  • 11%
  • Protein
  • 12.5 g
  • 25%
  • Cholesterol
  • 34 mg
  • 11%
  • Sodium
  • 465 mg
  • 19%

Based on a 2,000 calorie diet

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Spinach and Feta Pita Bake

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