Baked Penne With Spinach

Baked Penne With Spinach
Hans Gissinger
The whole family will love this cheesy, gooey pasta casserole with wilted spinach and sweet sun-dried tomatoes. The unbaked pasta can be frozen, tightly sealed, for up to 3 months.

Get the recipe.
Serves 4
preparation
20
minutes
cooking
40
minutes

Ingredients

1
tablespoon
olive oil
2
cloves garlic, chopped
1/4
cup
oil-packed sun-dried tomatoes, chopped
1
15-ounce can or half of a 28-ounce can of crushed tomatoes
1
28-ounce can whole tomatoes
1
tablespoon
balsamic vinegar
kosher salt and black pepper
12
ounces
penne (3/4 box)
1
5-ounce package baby spinach
8
ounces
mozzarella, grated (about 2 cups)
2
tablespoons
grated Parmesan (about 1/2 ounce)
green salad, for serving

Directions

  1. Heat oven to 400° F. Heat the oil in a large saucepan over medium heat. Add the garlic and sun-dried tomatoes. Cook, stirring, for 2 minutes. Add the crushed tomatoes.
  2. Cut up the whole tomatoes in the can with scissors or crush by hand. Add to the saucepan with the vinegar, ½ teaspoon salt, and ¼ teaspoon pepper. Simmer, stirring occasionally, until thickened, 15 to 20 minutes. 
  3. Meanwhile, bring a large pot of water to a boil. Add 1 tablespoon salt. Cook the penne for half the package directions’ recommended time. 
  4. Add the spinach to the sauce and cook, stirring, until it begins to wilt, about 1 minute. Add the drained pasta and toss to combine. 
  5. Place half the pasta mixture in an 8-inch square baking dish and sprinkle with 1 cup of the mozzarella. Top with the remaining pasta and sprinkle with the remaining 1 cup mozzarella and Parmesan.
  6. Place the baking dish on a rimmed baking sheet and bake until bubbling and beginning to brown, 15 to 20 minutes. Serve with the salad (if desired).
Kate Merker and Sara Quessenberry
August 2010

Nutritional Information

  • Per Serving
  • Calories 651
  • Fat 20 g
  • Sat Fat 9 g
  • Cholesterol 50 mg
  • Sodium 1,412 mg
  • Protein 32 g
  • Carbohydrate 86 g
  • Sugar 11 g
  • Fiber 8 g
  • Iron 7 mg
  • Calcium 468 mg
What does this mean? See Nutrition 101.