No matter whether you've always liked to cook or you've picked up it like a spare time activity throughout quarantine, we might see a guess which you simply are watching out for new recipes to use . After all, becoming creative from the kitchen can be a wonderful and satisfying means to spend your time.

We've assembled all of the most adored and highest ranked Spinach and feta bolognaise within our website. It is the finest of the Ideal!

We've rounded up the best recipes ever. They're our loved, commented and rated 5-star recipes out of our huge local community, all in one location. The programs, mains, desserts and much more are guaranteed yummy!

Ingredients

350g dried rigatoni pasta
2 teaspoons olive oil
1 brown onion, finely chopped
2 garlic cloves, finely chopped
300g lean beef mince
2 tablespoons tomato paste
125ml (1/2 cup) white wine
375ml (1 1/2 cups) passata (tomato pasta sauce)
1 tablespoon chopped fresh oregano leaves
75g baby spinach leaves
100g (1/2 cup) low-fat feta, crumbled

Method

Step 1 Cook the pasta in a large saucepan of salted boiling water until al dente. Drain.
Step 2 Meanwhile, heat the oil in a frying pan over medium-high heat. Cook the onion for 5 minutes. Add the garlic and cook for 30 seconds. Add the mince and cook, stirring with a wooden spoon to break up any lumps, for 5 minutes.
Step 3 Stir in the tomato paste. Add the wine and cook for 2-3 minutes. Stir in the passata and oregano. Reduce heat to low. Simmer, stirring occasionally, for 7 minutes or until the mixture thickens. Add the spinach. Cook, stirring, for 1-2 minutes or until wilted. Stir in the pasta. Divide among serving bowls and sprinkle with the feta.

Spinach and feta bolognaise

How to make Spinach and feta bolognaise

Ingredients

Method