Mostaccioli with Spinach and Feta Recipe -
Mostaccioli with Spinach and Feta Recipe
  • READY IN 30 mins

Mostaccioli with Spinach and Feta

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    20 mins
  • COOK

    10 mins

    30 mins


  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 More Reviews

Most Helpful Positive Review
Sep 10, 2007

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.

Most Helpful Critical Review
Oct 14, 2003

This meal was boring and tasteless. Had I known sooner, I would have been prepared with some basil pesto and plenty of Parmesan cheese to liven it up with. Also, the addition of 1 Tbls. garlic salt would be an improvement.

Oct 25, 2002

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

Oct 11, 2003

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.

Aug 29, 2002

Excellent! I took the previous suggestion and used whole wheat penne and reduced fat feta. Turned out fabulous. Will make again!

Jan 31, 2011

I tried this recipe this week. It was amazing. Made a few changes. Added a few more cloves of garlic, some balsamic vinegar and thyme to the tomatoe/spinach mixture. Grilled up some chicken breast and cut it up in there. It was amazing and I will definitely make it again.

Apr 23, 2005

This was great! I used 1 package of frozen spinach, 1 can of whole tomatoes (I diced them), 5 cloves garlic, 1 cup of feta, and 1 cup dried Parmesan cheese. Tasty! Definetely a keeper. Thanks!

Jul 13, 2005

Great dish, but I changed some of the amounts. I used twice as much pasta, one 14.5 oz. can of chopped tomatoes with onions, and only about 3 oz. of feta. I really liked the taste. I'm not sure I would use the entire 8 oz. of feta even if I had it, because mine was salty enough. Next time I won't drain my tomatoes, as the dish was a bit dry (but I did double the pasta, so I don't know what I expected!). I love pasta but I was getting tired of the same old tomato sauce- this will definitely become a staple in my house.


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  • Calories
  • 301 kcal
  • 15%
  • Carbohydrates
  • 34.1 g
  • 11%
  • Cholesterol
  • 34 mg
  • 11%
  • Fat
  • 13.8 g
  • 21%
  • Fiber
  • 3.4 g
  • 14%
  • Protein
  • 12.5 g
  • 25%
  • Sodium
  • 465 mg
  • 19%

* Percent Daily Values are based on a 2,000 calorie diet.

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