Spanakopita Pasta Bake
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Ingredients
- 1 (10-oz) pkg frozen chopped spinach, thawed
- 2 (8.8-oz) pkg chickpea rotini pasta
- 1 cup part-skim ricotta cheese
- 1 cup crumbled feta cheese
- ½ cup chopped fresh dill
- 4 cloves garlic, minced
- ½ tsp kosher salt
- ½ tsp pepper
- 1 (8-oz) ball fresh mozzarella, sliced
Instructions
- Preheat oven to 375°F. Squeeze spinach dry using paper towels, Cook pasta according to package directions in a large pot; drain and return to pot, reserving ½ cup pasta water.
- Toss spinach, ricotta, reserved pasta water, feta cheese, garlic, salt, and pepper with pasta until combined.
- Spoon pasta mixture into a lightly greased 13- x 9-inch baking dish; top with mozzarella cheese. Bake 30 to 40 minutes or until cheese is melted and lightly browned (see Note). Serve sprinkled with more dill, if desired.
Nutritional Information
| Main | Total | |
| Servings | 6 | |
| Calories |
543
|
543
|
| Fat (g) | 22 | 22 |
| Sat. Fat (g) | 12 | 12 |
| Protein (g) | 33 | 33 |
| Carb (g) | 56 | 56 |
| Fiber (g) | 13 | 13 |
| Sodium (mg) | 639 | 639 |
Mediterranean Meal Plan
This recipe selected from the eMeals Mediterranean Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
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