Spanakopita-Inspired Pasta Bake

1. Pick and chop dill leaves. Zest and cut lemon in half. Roughly chop arugula.

2. Heat 1½ tbsp. butter in a large oven-proof skillet over medium. Add onion and cook for 23 minutes until softened. Add garlic, oregano and red pepper flakes to taste and cook for 1 minute until fragrant. Add uncooked pasta to skillet and stir to combine. Add 2 cups water and season with up to 1/4 tsp. salt. Bring to a boil, reduce heat to medium and cook for 89 minutes, or until pasta is just short of al dente. Stir pasta regularly to prevent burning.

3. Reduce heat to medium-low and stir in whipping cream and half of both mozzarella and crumbled feta. Cook for 56 minutes, until sauce thickens and pasta is al dente. Meanwhile, turn broiler on to 500°F. When pasta is al dente, stir in spinach, arugula and dill. Season to taste with the following: lemon zest, lemon juice, salt and pepper. Cook for 12 minutes, until greens are wilted.

4. Top pasta with remaining mozzarella and feta and transfer skillet to oven. Broil for 23 minutes, until sauce is thick and bubbling, and top is golden. Monitor closely to prevent burning.

5. Carefully remove skillet from oven and let sit for 5 minutes to allow sauce to thicken. Divide into serving bowls. Enjoy!