Friday, September 20, 2013

Food Frenzy Friday ~ Baked Penne With Spinach

Happy Friday!!! 
Today I want to share with you an easy (and freezer-friendly) recipe I came across. It's from Real 

Here is the recipe ~

·         1 tablespoon olive oil
·         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)
·         5-ounce package baby spinach
·         8 ounces mozzarella, grated (about 2 cups)
·         2 tablespoons grated Parmesan (about 1/2 ounce)
·         1 lb lean ground beef (my addition)
·         green salad, for serving

  • 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).

Here is what it looked like when it came out of the oven 

Delicious, easy and you can freeze the leftovers!!!
    ~ Kerri   


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