Oven-Baked Spinach & Artichoke Pasta

with Pesto & Feta

Keep it Vegetarian

35 min

Featuring pre-chopped ingredients and a recyclable baking tin, our Ready to Cook recipes make prep and cleaning a breeze. Just assemble, bake, and enjoy! This comforting pasta bake features marinated artichokes, golden raisins, herbaceous pesto, and more. You'll add a whole block of feta to the tray, bake until softened, and then stir directly into the sauce, adding creaminess and tang to this decadent dish.

Details

Nutrition

710 Cal/serving

See details

Ingredients

6 oz

Ditali Pasta

3 oz

Baby Spinach

¼ cup

Cream

¼ cup

Marinated Artichoke Hearts

6 tbsp

Basil Pesto

1 oz

Sliced Roasted Red Peppers

1 ½ oz

Feta Cheese

2 tbsp

Golden Raisins

¼ cup

Grated Parmesan Cheese

1 each

Single-Use Aluminum Tray

Note: Measurements are for 2 serving recipes.

Instructions

1 OF 2

step 1

Prepare the ingredients & make the base

Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the spinach. In the tray (or baking dish), combine the spinach, pasta, pesto, cream, peppers, raisins, and artichokes. Stir to combine. Add 1 cup of water to the tray. Season with salt and pepper; stir to thoroughly combine.

Instructions

step 1

Prepare the ingredients & make the base

step 2

Bake the tray & serve your dish

Tightly cover the tray with foil and bake 20 minutes. Leaving the oven on, remove from the oven. Carefully remove and reserve the foil. Add the block of feta (keeping it whole) to the center of the partially cooked base. Cover the tray with the reserved foil and bake 7 to 10 minutes, or until the feta is softened and the pasta is tender. Remove from the oven. Carefully remove the foil; stir to thoroughly combine. Serve the baked tray garnished with the parmesan. Enjoy!

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