40 minutes
A comforting dish that combines creamy, cheesy goodness with the fresh taste of greens.
teaspoons
Black Pepper, freshly ground
to taste
Spinach, chopped
cups
Swiss Chard, chopped
cups
Arugula, chopped
cups
Watercress, chopped
cups
Dill, chopped
cups
Flat Leaf Parsley, chopped
cups
Scallions, thinly sliced
each
0 lb
tablespoons
Garlic Clove, thinly sliced
each
Cream Cheese, cut into 1/2-inch cubes
0 oz
Mozzarella, grated
0 oz
Feta Cheese, crumbled
0 oz
1. Prepare Water and Oven
First, bring a large pot of salted water to a boil. While waiting for the water, preheat your oven to 450 degrees Fahrenheit.
2. Prepare Greens
In a large 3-quart or 9-by-13-inch baking dish, toss together 4 cups of chopped mild greens, 4 cups of chopped peppery greens, 1 cup of chopped dill or parsley, and the sliced dark green parts of the scallions. Season with 2 teaspoons of salt and a generous amount of black pepper. Use your hands to squeeze the mixture gently, helping to wilt the greens slightly. Set this aside.
3. Cook Pasta
Once the water is boiling, cook the pasta until it's about 2 minutes shy of al dente. Before draining, reserve 1 cup of the pasta water. Drain the pasta and set it aside, then return the pot to the stove.
4. Prepare Sauce Base
In the same pot, melt 2 tablespoons of unsalted butter over medium heat. Add the scallion whites, 4 thinly sliced garlic cloves, and a pinch of salt. Sauté for about 4 to 5 minutes until the scallions and garlic are softened and fragrant.
5. Combine Ingredients
Add the 8 ounces of cream cheese and the reserved pasta water to the pot, stirring until the cream cheese is smooth and fully melted. Stir in the wilted greens mixture, half of the grated mozzarella (2 ounces), and half of the crumbled feta (2 ounces). Finally, add the cooked pasta and stir until everything is thoroughly combined.
6. Bake
Transfer the pasta mixture into your prepared baking dish. Top with the remaining mozzarella and feta. Bake in the preheated oven for 10 to 15 minutes until the cheese on top is melted and bubbly. If you prefer a crisper top, switch to broil for the last few minutes, keeping a close eye to prevent burning.
Add cooked chicken, turkey, or Italian sausage to the dish for additional protein. Adjust the seasoning to complement the chosen protein, such as adding fennel seeds with Italian sausage.
Make it more like a traditional Italian pasta bake with a tomato-based meat sauce, ricotta, and mozzarella cheese, finished with a layer of Parmesan.
Replace feta with mozzarella and add roasted red peppers, artichokes, and Kalamata olives. Season with oregano and basil to give it a Mediterranean flair.
Incorporate roasted butternut squash, sage, and switch to a cheese like Gruyère or fontina. This would give you a comforting fall dish.
For a more gourmet twist, mix in some truffle oil and use a mix of wild mushrooms. Top with Parmesan and breadcrumbs for added texture.
Go for high-quality feta cheese that is tangy and creamy, and use fresh, possibly organic greens for better flavor.
Mix feta into the béchamel, reserving some for the top, and consider adding Parmesan or aged cheddar for deeper flavor.
Let the pasta bake rest for about 10 minutes after baking to allow the sauce to set and make serving easier.
Select pasta like rigatoni, conchiglie, or rotini to catch the sauce, and cook it al dente since it will continue cooking in the oven.
Top the pasta bake with a mix of breadcrumbs and Parmesan, toasting them with garlic in olive oil for added flavor.
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