Spanakopita Penne Bake



Here is a wonderful take on the Greek spinach pie. Cook 1 pound penne for half of time label directs, adding two 10-oz. boxes frozen chopped spinach and reserving ½ cup cooking water just before draining.  Combine 1 cup crumbled feta cheese; ¼ cup loosely packed dill, chopped; 15 ounce part skim ricotta; and ½ teaspoon salt.  Combine penne, cheese mixture and reserved cooking water; spread evenly in 3-qt. baking dish.  Top with 8 ounce shredded part-skim mozzarella.  Cover with foil; bake at 400 degrees 10 minutes or more.

This is absolutely DE-LISH, especially when served with Sauvignon Blanc!


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