Makaroni with Spinach and Feta (Georgian-Style Greek Comfort)

Preheat your oven to 350°F. This reminds me of the cheese-filled khachapuri we make in Georgia — that same comforting marriage of cheese and carbs.

Bring 6 quarts of generously salted water to a rolling boil. Cook the macaroni for 8-10 minutes until al dente — it should have bite since it's going into the oven. (Salt the water like the sea. The pasta needs to be seasoned from within.)

While pasta cooks, prepare an ice bath. Bring 4 quarts of salted water to a simmer and blanch the spinach for just 15 seconds — quick as a Georgian toast!

Shock the spinach in the ice water immediately, then drain and squeeze out every drop of water with your hands. Chop any large leaves into bite-sized pieces. (Really squeeze that spinach dry — excess water will make your casserole watery.)

In a food processor, blend the feta with milk, lemon juice, olive oil, salt, and pepper. Don't worry about making it perfectly smooth — those little cheese chunks are part of the charm.

Toss the drained pasta with the feta mixture until well coated. Fold in the spinach, rosemary, thyme, garlic, red pepper flakes, olives, and cherry tomatoes.

Transfer to a buttered 13x9-inch baking dish. Top with Parmesan and fresh herbs — this is your supra presentation moment.

Bake for 25-30 minutes until heated through and golden on top. Let it rest 5 minutes before serving — patience makes everything better.