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Baked Penne With Spinach

Baked Penne With Spinach
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Serves 4| Hands-On Time: | Total Time:

Ingredients

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).
By September, 2010

Nutritional Information

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

Quick Tip

Freezer
The unbaked pasta can be frozen, tightly sealed, for up to 3 months. To serve, thaw and bake as above until heated through, 25 to 30 minutes.

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