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Spanakopita Penne Bake

By The Good Housekeeping Test KitchenPublished: Dec 3, 2015

1215_ghk_Spanakopita Penne Bake

Emily Kate Roemer

Yields:

8

This is our Test Kitchen's tasty take on the Greek spinach pie.

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Ingredients

1 lb. penne
2 10-oz. boxes frozen chopped spinach
1 cup crumbled feta cheese
1/4 cup loosely packed dill, chopped
15 oz. part-skim ricotta
1/2 tsp. salt
8 oz. part-skim mozzarella, shredded

Directions

1. Step 1Cook penne for half of time label directs, adding spinach and reserving 1/2 cup cooking water just before draining.
2. Step 2Combine feta, dill, ricotta, and salt. Combine penne, cheese mixture and reserved cooking water; spread evenly in 3-quart baking dish. Top with mozzarella.
3. Step 3Cover with foil; bake at 400 degrees F 25 minutes. Uncover and bake 10 minutes more.

About 435 cals, 26 g protein, 51 g carbs, 15 g fat (9 g sat), 4 g fiber, 620 mg sodium.

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