Spanakopita Baked Ziti
 
 
Cheesy spanakopita baked ziti made with loads of fresh greens, mozzarella, feta cheese, and dill.
Yield: 8 servings
Ingredients
  • kosher salt and black pepper, to taste
  • 8 cups swiss chard, coarsely chopped, rough stems removed
  • 1 cup chopped fresh dill
  • 6 scallions, trimmed and thinly sliced, whites and dark green parts separated
  • 1 pound rigatoni
  • 2 tablespoons unsalted butter
  • 4 garlic cloves, peeled and thinly sliced
  • 8 ounces cream cheese (1 cup), cut into ½-inch cubes
  • 4 ounces mozzarella, grated
  • 4 ounces crumbled feta
Instructions
  1. Bring a large pot of salted water to a boil. Heat oven to 450F.
  2. In a large bowl, toss the chard with the dill, scallion greens, 2 tsp salt, and black pepper. Massage the mixture together until the chard starts to wilt. Set aside.
  3. Cook the pasta for 2 minutes less than the package instructions. Drain and set aside, reserving 1 cup of the pasta cooking water.
  4. Return the pot to the stove and melt the 2 tbsp of butter in it over medium heat. Add in the scallion whites, garlic, and a pinch of salt. Saute until they are tender, about 4-5 minutes. Add in the cream cheese and hot pasta water, stirring until smooth. Add in the chard mixture, half the mozzarella, and half the feta. Stir until combined. Stir in the pasta. Season to taste with salt and black pepper.
  5. Transfer the pasta mixture to a 9x13-inch baking pan. Top with the remaining mozzarella and feta cheese. Bake for 10-15 minutes, until the sauce has thickened and the cheese on top has started to brown. Allow to rest for 5-10 minutes before serving.
Notes
Recipe adapted slightly from The New York Times
Recipe by Joanne Eats Well With Others at https://joanne-eatswellwithothers.com/2020/02/spanakopita-baked-ziti.html