Spanakopita Pasta Bake
Ingredients
- 1 (10-oz) pkg frozen chopped spinach, thawed
- 1 (8.8-oz) pkg chickpea rotini pasta
- ½ cup part-skim ricotta cheese
- ½ cup crumbled feta cheese
- ¼ cup chopped fresh dill
- 2 cloves garlic, minced
- ¼ tsp kosher salt
- ¼ tsp pepper
- ½ (8-oz) ball fresh mozzarella, sliced
Instructions
- Preheat oven to 375°F. Squeeze spinach dry using paper towels, Cook pasta according to package directions; drain, and return to pot, reserving ¼ cup pasta water.
- Toss spinach, ricotta, reserved pasta water, feta cheese, garlic, salt, and pepper with pasta until combined.
- Spoon pasta mixture into a small lightly greased 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 | 3 | |
| Calories |
556
|
556
|
| Fat (g) | 22 | 22 |
| Sat. Fat (g) | 12 | 12 |
| Protein (g) | 35 | 35 |
| Carb (g) | 58 | 58 |
| Fiber (g) | 15 | 15 |
| Sodium (mg) | 674 | 674 |
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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