Thursday, 27 February 2014

Penne Bake with Spinach and Tomatoes:

Perfect comfort food. Thank you Bev Cooks

1/2 yellow onion, diced
3 garlic cloves, minced
1 Tbs. extra-virgin olive oil
1 Tbs. butter
1 pinch crushed red pepper
1 Tbs smoked paprika
1 (26.46 oz) carton Pomi chopped tomatoes
1/2 pound penne pasta, cooked
4 cups baby spinach
2 cups shredded mozzarella
1/4 cup whole-wheat breadcrumbs
pinch of salt and pepper

  • Preheat oven to 400.
  • In a medium skillet, heat the oil and butter over medium-high. 
  • Once the butter starts bubbling, add the onions. 
  • Saute until they start to soften, 5 minutes. 
  • Add the garlic, crushed red pepper and paprika. Saute another minute. 
  • Stir in the tomatoes, season with salt and pepper, and simmer 5 to 10 minutes.
  • Add in the cooked pasta and spinach. 
  • Stir to combine. 
  • Taste and adjust seasonings if needed.
  • Pour mixture into a baking dish, sprinkle with cheese and breadcrumbs.
  • Bake for 20 minutes. 
  • If the cheese isn’t melted and started to bubble and brown, flip it to the broiler for maybe a minute.


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