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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! 馃槏

Spinach & Feta Mac & Cheese

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