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Serves 4

Hands-on time: 15 minutes

Hands-off time: 20 minutes




2 (200g) rounds plain feta

2 cups Fatti's & Moni's Cornetti Elbow Macaroni

1 cup cream

3 cups chicken stock

1¼ cups grated cheddar cheese

2 cups baby spinach


Serving suggestion:
Chopped parsley

Green salad with red onions, dressed




1. Preheat the oven to 180°C.

2. Place the feta in the centre of a medium (26x20cm) baking dish. *Chef’s Tip: Use a herby feta for extra flavour!

3. Scatter the Fatti's & Moni's Cornetti Elbow Macaroni  around the feta.

4. Pour in the cream and chicken stock and stir lightly to combine. *Chef’s Tip: Replace the stock with water and seasoning, if preferred!

5. Cover with foil and bake for 20 minutes until the pasta is tender.

6. Increase the oven to 220°C. Remove the foil. Crush the feta with the back of a spoon and stir to combine.

7. Stir in half of the grated cheese and all of the spinach. *Chef’s Tip: Meat-lovers can add some leftover shredded chicken too!

8. Sprinkle the remaining cheese on top and bake, without the foil, for another 8-10 minutes until melted and golden.

9. Garnish with chopped parsley. Serve the pasta with a green salad and ENJOY!


Planning to try this?


If yes, please share your pictures with us on the Foodies Of SA Group on Facebook. We'd LOVE to see it! 😍

Spinach & Feta Mac & Cheese

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