Perfect for fall, this hearty dish offers the opportunity to enjoy a variety of healthy greens in a delicious way. (October 2021)
Serves 4-6
Ingredients
- 4 cups chopped spinach
- 4 cups chopped arugula, watercress or other peppery greens
- 1 cup chopped fresh dill, parsley or a combination
- 6 scallions, trimmed and thinly sliced, whites and dark green parts separated
- ½ pound tubular or curvy pasta like rigatoni, fusilli or rotini
- 1 tablespoon unsalted butter
- 4 garlic cloves, minced
- 4 ounces cream cheese, cut into ½” cubes
- 4 ounces (1 cup) grated mozzarella
- 4 ounces (1 cup) crumbled feta cheese
- Salt and pepper to taste
Instructions
- Preheat oven to 450 degrees. In a 9” x 13” casserole, combine the chopped greens, herbs and scallions with 1/8th teaspoon salt and a few grinds of black pepper. Squeeze the mixture with your hands to wilt, then set aside.
- Cook the pasta according to package directions, then drain, reserving 1 cup of the pasta water. Melt the butter over medium heat, and add the scallion whites and the garlic, cooking until just beginning to brown. Add the cream cheese and pasta water and stir until smooth. Stir in the wilted greens, and half of both the mozzarella and feta cheeses. Stir into the pasta until combined, distributing the greens if needed. Taste and adjust seasonings.
- Transfer the pasta to the baking dish and top with the remaining cheeses. Bake until the sauce becomes thick and bubbly, and the top has browned in spots, 10-15 minutes. For a crispy top, broil for a few minutes.