One-Pan Mustard Pasta Bake with Spinach and Feta
Ingredients
350g penne, cooked al dente
40g butter + 40g flour (for béchamel)
500ml full-cream milk
200g baby spinach, wilted
150g feta, crumbled
80g mozzarella, grated
Nutmeg, salt, white pepper
Instructions
Make béchamel: melt butter, whisk in flour and cook 1 min. Gradually add milk, stirring until thick.
Remove from heat and stir in Mustard Deli mustard, nutmeg, salt and white pepper.
Fold cooked penne, wilted spinach and half the feta into the béchamel.
Transfer to a greased baking dish. Top with remaining feta and mozzarella.
Bake at 190°C for 20–25 min until golden and set. Rest 5 min before serving.
Tip: The Black Pepper & Lemon Mustard cuts through the richness of the béchamel — don’t be shy with the quantity.
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