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Dairy
Easy
40 Minutes
Diets 
1 (16-ounce) box Tuscanini Penne Pasta
7 ounces arugula, finely chopped
6 ounces baby spinach, finely chopped
1 cup parsley, cleaned and chopped
6 scallions, cleaned and finely sliced (green and white parts divided)
2 teaspoons salt, plus more to taste
1/4 teaspoon black pepper
2 tablespoons olive oil
4 garlic cloves, minced
1 (8-ounce) block cream cheese
1/4 cup plus 1/4 cup shredded mozzarella cheese, divided
1/4 cup plus 1/4 cup crumbled Taamti Feta Cheese, divided
Cook pasta according to package instructions. Reserve one cup pasta water.
Preheat oven to 450 degrees Fahrenheit.
In a large bowl, toss arugula, spinach, parsley, scallion greens, two teaspoons salt, and pepper. Squeeze the mixture with your hands to wilt it. Set aside.
In the same pot used to cook the pasta, heat olive oil over medium heat. Add scallion whites, garlic, and salt to taste. Sauté until softened, four to five minutes.
Add cream cheese and reserved pasta water. Stir until smooth.
Add wilted greens, 1/4 cup mozzarella and 1/4 cup feta. Mix until cheese is melted and everything is combined. Stir in pasta.
Transfer to a baking dish and top with remaining mozzarella and feta.
Bake until bubbly and brown on top, about 10–15 minutes.
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