Ingredients for Alexandra's Feta Pasta
- Frozen Chopped Spinach
- Diced Tomatoes
- 1 medium yellow onion, chopped
- Feta Cheese
- Heavy Whipping Cream
- 2 tablespoons olive oil
- 1 pound pasta (penne, rotini, or your favorite shape)
- Fresh Parmesan Cheese
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How to Make Alexandra's Feta Pasta
- Preheat oven to 350°F (175°C).
- Cook pasta according to package directions. Reserve 1/2 cup of pasta water before draining.
- While pasta cooks, sauté chopped onion in olive oil in a large skillet over medium heat until softened, about 5 minutes.
- Add sun-dried tomatoes and thawed, squeezed spinach to the skillet. Stir gently and cook for 2-3 minutes until heated through.
- In a 9x13 inch baking dish, combine half of the cooked pasta, half of the tomato-spinach mixture, half of the crumbled feta, and half of the heavy cream.
- Season with salt and pepper.
- Repeat layers with remaining pasta, tomato-spinach mixture, feta, and cream.
- Stir gently to combine.
- Top with grated Parmesan cheese.
- Cover the baking dish loosely with foil.
- Bake for 30 minutes, or until heated through and bubbly. If the top is browning too quickly, remove the foil for the last 10 minutes of baking.
- Let stand for 5 minutes before serving.
Nutrition Information (Approximate per serving)
Sodium
36 g
Sugar
38g
Fat
67g
Carbs
24g
