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Spanakopita Pasta Bake

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Dinner, Main Course – American/Greek
By Ali Slagle via NY Times Cooking – Serves: 4-6
Prep Time: 25-30 Minutes – Cooking Time: 10-15 Minutes – Total Time: 40 Minutes

Rigatoni makes this pasta bake substantial; it's rich with a creamy sauce; it's fresh and bright with the leafy greens and fresh herbs; and beautifully sharp thanks to the feta.

Ingredients

  • Kosher salt and black pepper
  • 4 cups Spinach, Swiss chard or other mild greens (tough stems removed), chopped
  • 4 cups Arugula, chopped
  • 1 cup Fresh dill and/or Parsley Leaves and Stems, chopped
  • 6 Scallions, trimmed and thinly sliced, whites and dark green parts separated
  • 1 lb. Rigatoni or Fusilli
  • 2 tbsp. Unsalted Butter
  • 4 Garlic Cloves, peeled and thinly sliced
  • 8 oz. Cream Cheese, cut into 1/2-inch cubes
  • 4 oz. Mozzarella, grated or shredded
  • 4 oz. Greek Feta, crumbled

Instructions

1

Heat the oven to 450 degrees. Bring a large pot of salted water to a boil.

2

In a 9" x 13" 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 just 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 sauté until softened, 4 to 5 minutes.

5

Add the cream cheese and pasta water and stir until smooth.

6

Stir in the wilted greens, half the mozzarella and half the feta until combined.

7

Stir in the pasta until combined.

8

Transfer the pasta to the baking dish, then top with remaining mozzarella and feta.

9

Bake until the sauce has thickened and bubbly and the top has browned in spots, 10 to 15 minutes.