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Baked Penne With Spinach

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



  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

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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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.