Drain, reserving 1 cup pasta water. Stir the feta mixture, lightly pressing tomatoes ... We added fresh basil leaves at the end, but other greens like spinach would be a health-conscious and ...

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Bake for 25–30 minutes until the feta is soft and the tomatoes are blistered and starting to caramelise. Meanwhile, cook the pasta according to packet instructions. Once cooked, drain the pasta ...

Scoop out about 200ml of the starchy pasta water and mix with the vegetables and feta in the tray, really crushing in the garlic (removing the skins) and breaking up the feta. Drain the pasta ...

The dish is filled with roasted squash, spinach and feta cheese rolled in soft pasta sheets, cut in half and stood up in a deep cooking dish before being baked in a tasty tomato sauce. This meal ...

Add 1½ cups water and pasta to the same pot ... Top with remaining mozzarella and feta. Return to oven and bake until the cheese melts, 5 minutes more. Let cool 5 minutes before serving.