Rating: 3.5 stars
1357 Ratings
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  • 2 star values: 298
  • 1 star values: 201
Kate Merker and Sara Quessenberry


Credit: Hans Gissinger

Recipe Summary

20 mins
40 mins
Serves 4


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.

  • Meanwhile, bring a large pot of water to a boil. Add 1 tablespoon salt. Cook the penne for half the package directions’ recommended time.

  • 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.

  • 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.

  • 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).

Nutrition Facts

651 calories; fat 20g; saturated fat 9g; cholesterol 50mg; sodium 1412mg; protein 32g; carbohydrates 86g; sugars 11g; fiber 8g; iron 7mg; calcium 468mg.