Best Mostaccioli With Spinach And Feta Recipes

MOSTACCIOLI

Steps:

• Heat the canola oil in a large pot over medium heat. Stir in the onion and red pepper, and cook until the onion has softened and turned translucent, about 5 minutes. Add the pork sausage, cook and stir until the sausage is crumbly and browned, about 10 minutes. Drain off and discard any excess fat, then stir in the crushed tomatoes, garlic powder, Italian seasoning, sugar, salt, and pepper. Bring to a simmer over medium-high heat, then reduce the heat to medium-low, cover, and simmer 20 to 30 minutes until the sauce has reached your desired consistency.
• Meanwhile, bring a large pot of lightly salted water to a boil over high heat. Add the penne pasta, and cook until al dente, 8 to 10 minutes. Drain the penne, then toss with the red sauce and Italian cheese blend. Stir until the cheese has melted. Season to taste with salt and pepper before serving.

BAKED SPINACH & FETA PASTA

Steps:

• Preheat oven to 400°F.
• Place feta in the center of a 9-by-13-inch baking dish. Bake until softened and starting to brown, about 15 minutes.
• Meanwhile, combine spinach, oil, garlic, dill, salt and pepper in a large bowl. Use your hands to massage the spinach until it's reduced in volume by half. Stir in pasta.
• After the feta has baked for 15 minutes, add the spinach and pasta mixture to the baking dish. Pour boiling water over the mixture and gently stir. Cover with foil and bake until the pasta is tender, about 18 minutes. Remove from the oven and stir. Cover and let stand for at least 3 minutes before serving.

MOSTACCIOLI WITH SPINACH AND FETA

Steps:

• Cook pasta as directed on package; drain. Return to pan.
• Add tomatoes, spinach, onions and oil; mix lightly. Cook 2 minutes or until spinach is wilted and mixture is thoroughly heated, stirring occasionally.
• Add feta cheese; cook 1 minute. Stir.

CHICKEN & SPINACH MOSTACCIOLI

Steps:

• Cook mostaccioli according to package directions for al dente. Meanwhile, in a small bowl, combine tomatoes and boiling water; let stand 5 minutes. Drain., In a Dutch oven, heat butter over medium heat. Add onion and garlic; cook and stir 4-5 minutes or until tender. Stir in flour until blended; gradually whisk in broth and cream. Bring to a boil, stirring constantly; cook and stir 2 minutes or until thickened. Stir in spinach, chicken, drained tomatoes, salt and pepper., Drain mostaccioli; add to the pan. Cook until heated through and spinach is wilted, stirring occasionally. Sprinkle with basil.

SPINACH & FETA SAUTE

Steps:

• In a large skillet, saute garlic in oil for 1 minute. Add spinach and almonds; saute 2 minutes longer or just until spinach is wilted. Sprinkle with cheese.

PENNE WITH SPINACH AND FETA

Steps:

• Melt butter with 2 tblsps oil in large skillet over medium heat.
• Add pine nuts and garlic and saute until pine nuts are light brown, about 5 minutes.
• Add spinach and tomatoes and saute until heated through, about 3 minutes.
• Place penne in large serving bowl.
• Add remaining 4 tblsps olive oil to pasta and toss to coat.
• Pour spinach-nut mixture over and toss to coat.
• Add feta.
• Season with salt and pepper (careful with the salt!) and toss thoroughly.
• Serve immediately.

PENNE WITH SPINACH AND FETA

Steps:

• Boil pasta according to package directions.
• Drain, and return to pot.
• Add tomato, spinach, garlic, onion, olives, and oil to pasta.
• Cook over medium heat until spinach is wilted, about 3-5 minutes, stirring occasionally.
• Add cheese, cooking for 1 more mintue.
• Stir and serve!