Winter Warming Spinach & Feta Pasta Bake
By Lisa Starr, Meatland 12/08/21
Let's celebrate this step in the right direction by serving up my deliciously dairy, amazingly speedy Spinach & Feta Pasta Bake.Even tastier I believe than spinach lasagna - coating the pasta in the creamy tomato sauce makes all the difference - it's also assembled in a fraction of the time.It's just the weather for carbo-loading and I couldn't think of a more appetizing place to start.
COOK'S NOTES: It's perfectly fine to use a ready-made pasta sauce here to save time but make sure it's a good quality sauce. I love Paesana at Meatland. For a homemade sauce, cut an onion in half at the root, and simmer the whole onion halves with 800 grams canned tomato, crushed garlic, 1 cup water, 2 teaspoons oregano, 3 tablespoons olive oil, salt, coarse black pepper, and sugar to taste. Cook till well-thickened and flavorful then remove soft onion - which I slice and use as a topping on bread or pizza - and your sauce is ready to go. Adding cream to the marinara sauce is optional but it does take away the acidity of a premade sauce and rounds out the flavors beautifully. Dish may be frozen before baking then thawed and baked till golden.5: Generously scatter over yellow cheese/mozzarella to create a lovely cheesy topping, cover loosely with foil and bake for 25 minutes at 180 C, then remove foil and bake a further 10 - 15 minutes till cheese is golden.