Ingredients
Scale
- 2 tablespoon olive oil
- 1 pound box penne pasta
- 1 medium onion, chopped
- 4 cloves garlic, minced
- 4 – 14 oz cans Italian seasoned tomatoes, undrained
- 16 ounces fresh spinach
- 1/4 tsp red pepper flakes
- 3/4 tsp kosher salt
- 1/2 tsp pepper
- 1 C freshly grated parmesan cheese
- 8 oz mozzarella cheese, cubed
Instructions
- Cook your pasta in salted water according to the package directions to al dente, then drain and set aside. Do not rinse the cooked pasta!
- Heat oil in a large skillet over medium high heat and when hot, add the onion. Sauté until the onion is beginning to soften, then add the garlic and cook for another 1 minute.
- Add the undrained Italian tomatoes, red pepper flakes, salt, and pepper. Allow the sauce to simmer and reduce for about 15 minutes until the sauce thickens.
- Add the spinach in large handfuls, mixing it in after each handful. Allow the spinach to wilt a bit and then add another large bunch of spinach, repeating until all the spinach has been added.
- Sprinkle 1/3 C of the parmesan cheese and mix it in before pouring the sauce over your cooked pasta.
- Add cubed mozzarella cheese before tossing the sauce with the pasta, then combine until the sauce and cheese is evenly distributed.
- Transfer the pasta to a greased large casserole dish then sprinkle on the remaining parmesan cheese before placing it under the broiler until the cheese browns on top.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Baked
- Cuisine: Italian
Nutrition
- Serving Size: 1/10 th
- Calories: 339
- Sugar: 3 g
- Sodium: 561 mg
- Fat: 13 g
- Saturated Fat: 5 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 4 g
- Protein: 18 g
- Cholesterol: 24 mg
Keywords: easy pasta recipes, vegetable pasta bake, vegetarian recipes