Mostaccioli with Spinach and Feta Recipe

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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.

—Carrie Rose

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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.

—Robbie Rice

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315 Ratings

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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!

—BARBIE0492

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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.

—FBA

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Aug 29, 2002

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

—GINNYG

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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.

—philgale

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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!

—XXXNAUGHTY

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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.

—ALBIONLUVBUG

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Nutrition

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.

Nutritional Information

Mostaccioli with Spinach and Feta

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories: 301
Calories from Fat: 124

% Daily Value *
Total Fat 13.8g 21 %
Saturated Fat 6.5g 33 %
Cholesterol 34mg 11 %
Sodium 465mg 19 %
Potassium 569mg 16 %
Total Carbohydrates 34.1g 11 %
Dietary Fiber 3.4g 14 %
Protein 12.5g 25 %
Sugars 5.4g
Vitamin A 106 %
Vitamin C 41 %
Calcium 31 %
Iron 29 %
** Thiamin 15 %
Niacin 39 %
Vitamin B6 24 %
Magnesium 26 %
Folate 65 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.