Baked “Feta” Pasta

I finally hopped on the baked feta pasta trend, and feel inclined to make up for lost time! I knew the premise of the trend, and decided to make it my own with gluten-free pasta, sundried instead of cherry tomatoes, and a few more twists! This 20-minute meal is hearty, flavorful, and perfect for the whole family. Enjoy this cozy meal chilled or right out of the oven any time of year you choose!

Ingredients:

• 1/2 cup sliced baby bella mushrooms

• 1/2 cup sundried tomatoes

• 1/4 cup diced red onion

• 3 cloves garlic, minced

• 2-3 cups organic spinach, finely chopped

• 1 block feta/goat cheese (you choose!)

• 1/2 tsp freshly-ground black pepper

• 1.5 cups pasta of choice (I used this!)

• parsley, for garnish

Directions:

1. Preheat the oven to 350°F.

2. In an 8x8 baking dish, add in all but the cheese and pasta and stir well. Create a pocket in the center of the mixture, and place the block of cheese there. Move this to the oven to cook for 16 minutes.

3. Meanwhile, cook the pasta as directed. Once everything finishes cooking, mix the pepper and cooked pasta in with everything else in the baking dish. Let everything cool for a few minutes, garnish with parsley, then enjoy!

4. Once completely cooled, store leftovers, if any, in an airtight container in the fridge for up to about 5 days for best results.

Notes:

• Pro tip: when reheating leftover pasta, I highly recommend doing so in a skillet on low-medium heat with extra-virgin olive oil, until the desired temperature is reached.