Recipe by Cathy Burghardt
"I use mostaccioli or penne, whichever is available. I have served this hot or cold."
Watch video tips and tricks
fresh spinach, washed and chopped
tomato basil feta cheese
salt to taste
ground black pepper to taste
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.
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.
Very tasty! Easy to prepare. Next time I will add mushrooms, onions and red pepper flakes. It was a hit in my house!
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.
Excellent! I took the previous suggestion and used whole wheat penne and reduced fat feta. Turned out fabulous. Will make again!
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.
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!
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Mostaccioli with Spinach and Feta
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 124
Get the season’s best recipes for holiday feasting.
Holiday cookies, cakes, pies, and breads. Get recipes and inspiration.
Get time-saving recipes to save your busy life.
An easy baked omelet that's loaded with spinach and feta cheese.
This hearty meatless lasagna is layered with cheese, fresh spinach, and sauce.
A quick and healthy spinach salad with pomegranate seeds and feta cheese.