Ingrid's baked feta pasta
Reduced fat feta cheese
2 cup(s), (320g)
Garlic, dried, powder or flakes
1 tsp, Italian variety
1 clove(s), crushed
200 g, spaghetti
Baby spinach leaves
2 cup(s), (40g)
Roasted capsicum, not in oil
72 g, (in brine), thinly sliced
2 tbs, leaves, chopped
- Preheat oven at 180℃. Add feta to the middle of a rectangular ovenproof dish (2.6L capacity). Scatter cherry tomatoes around feta. Sprinkle with garlic powder, Italian herbs and garlic. Bake for 25 minutes.
- Meanwhile, cook spaghetti in a large saucepan of boiling, salted water following packet instructions. Drain.
- Remove feta bake from oven and mash with a potato masher until well combined. Add spinach, capsicum, and lemon juice. Season with salt and pepper and stir to combine, or until spinach is just wilted. Add spaghetti and toss through to evenly coat. Sprinkle with basil and divide among 4 bowls. Serve.