Baked Penne With Spinach and Sun-Dried Tomatoes.

Proud to show off the pre-swapped dishes!

Serves 4


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).
7. To freeze and cook later: Freeze the unbaked pasta, tightly sealed, for up to 3 months. To cook, thaw the pasta and bake, uncovered, on a rimmed baking sheet at 400° F until heated through, bubbling, and beginning to brown, 25 to 30 minutes.

Taken from:

http://www.realsimple.com/food-recipes/recipe-collections-favorites/great-dinner-swap-00000000039507/page2.html  (Big batch recipe and single family recipe on the site.)


Thanks, DM!  Great recipe!